Prep 20minBake 20minMakes about 30
Reminiscent of the traditional and timeless Anzac biscuits, these morish treats have the addition of almond and sesame (for extra crunch) and mandarin (for a surprising flavour twist). This variation is not intended to be disrespectful of the ANZAC spirit – just a modern variation to enjoy with a cuppa and to reflect on the legacy left and sacrifice made by our service men and women.
Ingredients
95g (1 cup) rolled oats
150g (1 cup) plain flour
90g (1 cup) desiccated coconut
220g (1 cup, firmly packed) brown sugar
95g (¾ cup) slivered almonds
40g (¼ cup) sesame seeds
Finely grated rind 1 mandarin
125g butter, cubed
2 tablespoons treacle
2 tablespoons water
½ teaspoon bicarbonate of soda
Method
- Preheat oven to 180°C (160°C fan-forced). Line 2 large oven trays with baking paper.
- Put the rolled oats, flour, coconut, brown sugar, almonds, sesame seeds and mandarin rind in a large mixing bowl and stir to combine.
- Put the butter, treacle and water in a small saucepan and heat over medium heat, stirring occasionally with a wooden spoon, until the butter melts. Remove from the heat, add the bicarbonate of soda and stir to combine – the mixture will foam. Add to the dry ingredients and stir with the wooden spoon until evenly combined.
- Roll tablespoonfuls of the mixture into balls and place about 5cm apart on the lined trays. Use your fingers or the bottom of a glass to flatten the balls until about 1cm thick.
- Bake in preheated oven for 20 minutes, swapping the trays after 10 minutes, or until golden and cooked through. Remove the biscuits from the oven and cool on the trays. Repeat with any remaining biscuit mixture.
Baker's Tip
- These biscuits will keep in an airtight container at room temperature for up to 2 weeks (if they last that long!)
