Anzac biscuits
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 10 (estimated)
Nutrition facts
- Protein5 %3 g
- Carbs44 %27 g
- Fat51 %14 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 242 kcal | 494 kcal |
| Protein | 3 g | 6.1 g |
| Carbs | 27 g | 55.1 g |
| Fat | 14 g | 28.6 g |
One serving is about 49 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty13/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Dessert - Australian
Ingredients
- 100 g Wheat flour
- 85 g Oats
- 100 g Butter
- 85 g Desiccated Coconut
- 100 g Caster Sugar
- 1 tablespoon Golden Syrup
- 1 teaspoon Bicarbonate Of Soda
Instructions
Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.
Videos and links
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