Burnt ANZAC biscuits


I’ve been having some difficulties with the temperature settings on my oven when baking, which lead to the bottoms of my cookies getting a slight singe… don’t do the same thing!

This recipe came in the post just before ANZAC day this year…


  • 1 cup each of flour, sugar, rolled oats and coconut (as usual, I used wholemeal)
  • 115g butter
  • 1 tablespoon golden syrup/treacle
  • 2 tablespoons boiling water
  • 1 teaspoon bicarbonate soda

Grease your tray and preheat oven to 180°C. Mix the dry ingredients. Melt the butter with the golden syrup. Combine the water and bicarb, and then add to the butter mix. Mix the dry and butter mixtures together. Once that’s done, you can drop teaspoons of the mixture onto the tray. Bake for 10 to 15 minutes or until golden. Then allow it to cool on the tray for a few minutes before transferring them to cooling racks.

I think the idea of “golden” was where i went wrong… and in the process of waiting for the gold, the bottoms overcooked. But they didn’t go to waste. I recently saw a kitchen hack on Facebook which said to use a cheese grater to grate off the burnt bits, saving the rest of the biscuit.. and it worked well enough (as you can see in the pictures below)

This is a more authentic ANZAC recipe in that the biscuits come out very hard and crisp… which my mother is not a fan of. I had previously baked a batch that were a lot softer. I’ll be sure to post that recipe the next time I get to baking… Ciao for now!

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