Golden, buttery and filled with the comforting flavours of oats, coconut and golden syrup, ANZAC biscuits have earned their place as an Australian favourite. Lard Ass Salted Butter brings a rich, creamy flavour and just the right balance of seasoning, creating beautifully golden biscuits with crisp edges, chewy centres and rich buttery flavour.
INGREDIENTS
1 cup (90g) rolled oats
1 cup (150g) plain flour
¾ cup (165g) caster sugar
¾ cup (65g) desiccated coconut
125g Lard Ass Salted Butter
2 tbsp golden syrup
1 tsp bicarbonate of soda
2 tbsp boiling water
METHOD
Preheat the oven to 170°C and line two baking trays with baking paper.
Combine the rolled oats, plain flour, caster sugar and desiccated coconut in a large bowl.
Place the Lard Ass Salted Butter and golden syrup in a small saucepan over low heat, stirring until the butter has melted and the mixture is smooth.
Dissolve the bicarbonate of soda in the boiling water, then stir it into the butter mixture. The mixture will foam immediately, helping to aerate the dough and create the classic crisp-yet-chewy ANZAC biscuit texture.
Pour the wet mixture into the dry ingredients and stir until just combined.
Roll tablespoonfuls of mixture into balls and place onto the prepared trays, leaving room for spreading. Flatten slightly with the palm of your hand or the back of a spoon.
Bake for 12-15 minutes, or until lightly golden. Baking at 170°C gives the perfect balance of crisp edges and a chewy centre without over-caramelising the golden syrup. For a chewier biscuit, remove them while the centres are still slightly soft. For a crispier biscuit, bake for an extra 2-3 minutes.
Allow the biscuits to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
