Delicious classic Anzac Biscuits to commemorate Anzac Day

I’ve not used a baking sheet before. All my biscuits trays have an edge or lip so I wondered how the baking sheet would perform with biscuits that required baking paper. As this recipe uses golden syrup or honey, the mixture is inclined to stick. Hence, the need for baking paper.

As it turns out, the Bakemaster baking sheet is pretty impressive. I’ll be using it for more than baking biscuits. It’s made from heavy duty carbon with a double non-stick coating and rolled edges to prevent warping. It's also insulated, allowing even heat distribution. Since it conducts heat so well and is oven safe to 260°C, I can see myself using it as a pizza stone. Best of all, the baking sheet is dishwasher safe.

I decided to make a batch of classic Anzac biscuits with the baking sheet. As there is no lip on the Bakemaster baking sheet, I attached the baking paper with some small bulldog clips and it seemed to work just fine. Having used the sheet for some time now, I can assure you that it’s easy to clean. Thanks to the unique fluted surface of the pan, the base of the biscuits baked evenly.

Here’s the recipe for you which makes 30 biscuits depending how large you like them. For all my recipes, I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven, so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Classic Anzac Biscuits Recipe (Makes 30)

Ingredients

• 1 cup regular rolled oats (not quick-cooking oats)
• 1/2 cup desiccated coconut
• 1 cup plain flour
• ¾ cup brown sugar
• ¼ cup caster sugar
• Pinch salt
• 125g (4 oz) unsalted butter or browned butter
• 2 tablespoons golden syrup
• 2 tablespoons boiling water
• 1/2 tsp bicarbonate of soda
• 1 tsp vanilla extract

To decorate

• 1 tbs shredded coconut
• ½ tsp sea salt flakes

Method

1. Preheat the oven to 160°C, conventional. Line 2 baking trays with baking paper and set them aside.

2. In a large bowl, thoroughly mix together the oats, coconut, flour the sugars and salt.

3. Put the chopped butter and golden syrup into a small saucepan over low heat (or you can do this step in the microwave) and stir occasionally until the butter has melted. Remove the pan from the heat. Mix the boiling water and bicarb soda in a cup and add to the butter mixture. The mixture will froth up so make sure you use a large enough pan. Add the vanilla extract then pour the butter mix into the oat mixture and stir until thoroughly combined.

4. Scoop out tablespoons of the mixture onto the lined oven trays, leaving about 2 inches as the mixture spreads. Flatten the biscuits a little. If you like, top each biscuit with a pinch of sea salt flakes and some shredded coconut.

5. Bake the biscuits in the preheated oven for 20 minutes, or until they're a deep golden brown but still soft. I always rotate the biscuit tray halfway through the cooking time so the biscuits cook evenly. Leave the biscuits to cool on the trays for a few minutes and then carefully transfer them to wire racks to cool completely.

6. The biscuits keep well in an airtight container for up to a week.