Ingredients
- 120 gram Butter
- 40 gram golden syrup
- 2 tablespoon water
- 1 teaspoon bicarbonate of soda
- 90 gram rolled oats
- 120 gram sugar
- 120 gram plain flour
- 50 gram dessicated coconut
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 160 degrees celsius.
Add butter, golden syrup and water to the Thermomix. Mix 2 minutes, 70 degrees, speed 2, until fully melted.
Add bi-carb and mix 5 seconds, speed 3.
Add remaining ingredients and mix 1 minute, interval speed
"Dough mode" 
Roll teaspoonfuls into balls and place on a lined baking tray. Press lightly with back of spoon. Allow room for spreading.
Bake in a pre-heated oven for 10-12 minutes, or until golden brown.
Cool on trays for a couple of minutes before transferring to wire racks. Once cooled completely keep in an air-tight container in the pantry.
Tip
For those who want a bit more crunch, I left the oven at the same temperature and cooked for 15-16 minutes - a little more golden and a lot more crunch! They harden up as they cool down.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Delicious!
I like the taste of these, but 1 minute on interval speed resulted in the oats being completely blitzed. I'd use this recipe again, but would follow the suggestions of some other comments of using reverse direction to avoid this from happening.
Delicious!! Thank you for sharing
Nichy
I like the taste of these, but 1 minute on interval speed resulted in the oats being completely blitzed. I'd use this recipe again, but would follow the suggestions of some other comments of using reverse direction to avoid this from happening.
I like the taste of these, but 1 minute on interval speed resulted in the oats being completely blitzed. I'd use this recipe again, but would follow the suggestions of some other comments of using reverse direction to avoid this from happening.
Awesome biscuits and i also added cranberries for extra texture and they turned out beautifully
Totally agree.
If you have never been an ANZAC biscuit baker this recipe is good. They look and taste similar to the shop variety. However I like the texture of the oats and more of the golden syrup taste. Maybe a better option would be to combine on revers at a slow speed to avoid pulverising the oats. I cooked for 10 minutes and they are certainly chewy.
tasty, but I think I'll stick with my recipe. I felt this recipe lacked that sweet syrupy taste and the oats ended up too fine and powdery. They were not chewy or crisp even with longer in the oven. Quick and easy for a kids party or afternoon tea perhaps, but very removed from the traditional Anzac biscuits I grew up with. I believe it needs more oats and syrup.
Lovely, quick and easy. Also reduced the sugar to 50g and it was sweet enough for us.
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