Everyone has a favourite Anzac biscuit recipe – and this is ours!

A big thank you to our new team member Olivia for sharing this delightful recipe, which was a customer favourite at her much-loved Brunswick cheese shop Harper & Blohm. Using quality ingredients makes a huge difference to any recipe, but we really think you can taste the difference when using Schulz Organic Dairy Butter in these treats.

It doesn’t matter if you’re a chewy or crispy Anzac biscuit person – these have just the right amount of both!

WHAT YOU’LL NEED

150g wholemeal flour

130g rolled oats

200g soft brown sugar

50g desiccated coconut

125g Schulz Organic Dairy Butter

50g golden syrup

40ml water

1/2 teaspoon bi-carb soda

Makes 12 biscuits.

METHOD

Preheat the oven to 160ºC.

Line two baking trays with baking paper.

In a bowl, combine the flour, oats, sugar and coconut.

To a small saucepan, add butter, golden syrup and water. Stir over a low heat until the butter has melted and the whole thing goes a little syrupy.

Add the bi-carb soda and mix well; the mixture will fizz and expand and a little, but keep stirring.

Pour this hot syrup into the flour mix and combine well.

Using clean hands, divide the dough in 12 balls (about 60g each).

Gently flatten each ball; you want to have 12 even discs about 2cm high. Allow a few cm between each, as they will spread during cooking.

Bake for 10 minutes, then turn the tray around and cook for a further five minutes, until a light golden brown. Remove from the oven if you’re a chewy biscuit person – if you’re a crispy biscuit eater, leave them in the oven a few minutes longer to crisp up.

When ready, remove the biscuits from the oven and leave to cool on a wire rack.