Almond & Orange Anzac Biscuits
Anzac biscuits full of orange flavour and crunchy almonds. The lovely aroma comes out of the oven, makes you want to eat them straight away but they actually get better when cool and firm.
Ingredients
- ¾ cups Harraways rolled oats
- ¾ cup Harraways Scotch oats
- ¾ cup FreshLife sliced almonds
- 11/2 cup FreshLife shredded coconut
- 1 orange zest
- ⅔ cup brown sugar
- 1 cup flour
- 150 g butter
- 3 tbsp golden syrup
- 2 tbsp orange juice
- 1 tsp baking soda
Instructions
- Heat oven to 180C. Line baking trays with baking paper.
- In a large bowl, combine flour, sugar, coconut, oats and almonds, and mix well, ensuring there are no large lumps of brown sugar. Stir in orange zest.
- Melt butter and golden syrup together. Stir well and set aside.
- In a small cup or bowl, mix together orange juice and baking soda until soda has dissolved, then stir into melted butter mixture.
- Working quickly, pour foaming melted butter mixture into dry ingredients and stir until well combined (use your hands if you’re making a double batch, it’s easier!).
- Take handfuls of mixture (it will be very wet and sticky) and firmly squeeze into golf-ball-sized balls (about 35g). Place on a prepared tray with about 5cm between biscuits and press down to flatten.
- Bake biscuits for 13–15 minutes or until golden brown. Cool on trays until firm enough to handle then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
Notes
You may like to try these Anzac Biscuits Variations
Tried this recipe?Let us know how it was!
