Homemade Anzac biscuits never last for very long in our house (especially with the kids around), and I seem to find myself making a batch each week to keep up with the demand. However, since I started making these almond Anzac biscuits, they seem to disappear even faster!
It’s a big task to try to improve the humble (and totally delicious) Anzac biscuit, but I think this recipe comes pretty close to being even better than the original – I promise! The addition of flaked almonds to my mum’s Anzac biscuit recipe came about one day when I was wanting to use up an almost-empty pack of flaked almonds that I came across in the pantry (ok, they may have fallen off the shelf when I was gathering ingredients to make a batch of Anzac biscuits), and I thought, ‘Why not add them to the mixture?’ This was seriously one of my best ideas yet, as the flaked almonds go so well with the oats and coconut in Anzac biscuits and gives them just the right amount of crunch.
I’m totally on ‘team chewy’ when it comes to how I like my Anzac biscuits; I love biting into a thick biscuit with a yummy chewy centre. However, if you prefer your Anzacs to be on the crunchy side (don’t worry, I won’t hold it against you), simply flatten them until they are approximately 1/2cm thick and cook them for an extra 2-3 minutes.
Now, while this recipe will make approximately 24 biscuits, if you struggle with willpower like me and can’t resist eating a few spoonfuls of the mixture (which is seriously the best right?!), you may not get quite as many!
Almond Anzac biscuits
Prep time: 20 mins
Cooking time: 18 mins
Cooling time: 10 mins
Total time: 48 mins
- 1 cup plain flour
- 1 cup caster sugar
- 1 cup desiccated coconut
- 1 cup rolled oats
- 100 g flaked almonds
- 140 g butter, softened
- 1 tbsp golden syrup
- 1 tsp bicarbonate of soda, dissolved in 2 tbsp boiling water
- Preheat your oven to 170°C and line two baking trays with baking paper.
- In a large bowl, combine the plain flour, caster sugar, coconut, rolled oats and flaked almonds.
- Place the butter, golden syrup and bicarbonate of soda mixture into a small saucepan and cook over a low heat until melted and combined. Make a well in the centre of the dry ingredients, then pour in the liquid mixture, and stir through.
- Use a tablespoon to scoop up the mixture and shape into balls. Don't worry if your mixture is a little crumbly, just squeeze it together and it will come together when baking. Place onto the trays and flatten slightly with the back of your hand.
- Bake for 18 minutes or until the biscuits are a dark golden colour.
- Remove biscuits from the oven and cool on the baking trays for 10 minutes before carefully transferring to a wire tray to cool completely.
If you prefer a crispy biscuit, cook for an extra 2-3 minutes.
Your mixture will be a little crumbly, simply squeeze it together to form a ball.
Lauren is the creator of the blog Create Bake Make where she shares simple delicious and most importantly easy recipes that the kids can help make and the entire family will enjoy. A keen home baker, Lauren is also a mum to three boys, so when she isn't breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm! In her rare quiet moments, you will find her curled up with a book or the latest magazine, enjoying a hot coffee or indulging in her slight online shopping addiction.