Recipe by Allison Thomas
"This is a great variation of a traditional Australian biscuit."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
quick cooking oats
1 3/4 cups
I really liked this recipe, but I think the baking time was too long. I think it should be more like 12-15 minutes. I made a few changes to the recipe-- The batter seemed a little too moist and gooey, so I added a little extra flour. Also, I substituted light corn syrup for the golden syrup (I didn't have golden syrup-- in fact, I've never heard of it). And lastly, I added a tsp of almond flavoring. I'll add this recipe to my collection!
Somehow, I managed to mess up the recipe and the cookies molded into one giant cookie in the oven and it looked really gross. However, I brought the mass cookie to a college class for a presentation to prove that I tried, and everyone LOVED the flavor. The cookie was not attractive, but DELICIOUS none the less and a hit! The dough itself is wonderful before it's baked. Just make sure you follow the directions exactly and hopefully you'll have better luck. :)
I'm Australian and from what I understand golden syrup is similar to molasses. The point is to get that golden colour so I think molasses or even the dark glucose syrup would be closer to the original..
In all my years of cooking ANZAC's I never thought of including almonds in the recipe but they really do work well. The only changes I made where to add a little more liquid to the batter, use hand chopped almonds and to reduce the cooking time to 12-15 mins. They tasted nice and very anzac'y although next time I would include some dessicated coconut as to me they did not taste quite complete without it. Thankyou Allison, this recipe is definately worth trying.
I tampered with this recipe a great deal (mainly due to poor math skills and an excess of unwanted food provisions), but the finished product was wonderful!
Instead of rolled oats, I used ground bran flakes, which, in combination with the syrup, made this delightfully gooey center surrounded by a crispy, butter crust. As for the "golden syrup" I decided to mix 1/2 honey and 1/2 maple syrup. Of course, in doing so, I accidently doubled the amount of the "golden syrup" in the recipe. =/
I subsituted Splenda for the sugar, and other than that, it was the same. Haha. =)
The cookie/biscuits were so good they were gone nearly as soon as my family discovered the pan!
These were a really nice change from the usual cookies. They had this great flavor that was really refreshing coming from a cookie. I didn't have any golden syrup at the time so I substituted molasses and I used ground almonds instead of sliced and it gave it a really nice nutty flavor. One of my friends just asked me the other day to 'Make those weird Australian cookies again' so I think I will:)
I always like the accent, now I have a new fondness for the Australians...... LOVE THESE 'BISCUITS'!!
Really easy and really yummy. Much nicer than flapjacks, and, I can kid myself that I'm eating healthily because they've got oats in them!!
* Percent Daily Values are based on a 2,000 calorie diet.
ANZAC Biscuits with Almonds
Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
Calories from Fat: 40
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Sugar, cinnamon, and chili powder give roasted almonds an addictive kick.
See a money-saving method for blanching almonds.
Discover all you can do with healthy, delicious almonds.