| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 17g | 10g | 42g |
| sugars | fibre | protein | salt |
| 25g | 3g | 5g | 0.1g |
From the heart of Southern culinary tradition to the exotic landscapes of Australia, I’m excited to share with you a one-of-a-kind delight that has captured my heart (and palette!) – the Wattleseed Anzac Biscuits. Baking these delightful treats is like taking a little adventure, allowing me to blend my love for classic American flavors with the unique, earthy nuances of Australian cuisine.
A Twist to the Traditional
As a Texan, I grew up surrounded by a rich culinary culture that celebrates unique flavor combinations. However, developing this recipe for Wattleseed Anzac Biscuits allowed me to step beyond my comfort zone. I found inspiration in the treasured recipes of Australia’s soldiers, the ANZACs. While I’ve retained the original recipe’s soul, a distinctive spin is in the addition of wattleseed. This quintessentially Australian ingredient enriches these cookies with a nutty, slightly coffee-like flavor, and transforming a classic treat into an exciting flavor discovery.
Healthy and Versatile
Though the richness of your traditional biscuit is undeniably comforting, what I love most about these Wattleseed Anzac Biscuits is their potential health benefits. Wattleseeds are an excellent source of protein and fiber, which can help support digestion. These biscuits, then, aren’t just a tasty snack – they’re a treat you can feel good about indulging in!
These biscuits can be paired with your morning coffee, served as an afternoon tea treat, or even be a comforting dessert after dinner. I find that they perfectly complement a cup of black tea or an espresso, especially on a cool, rainy day. They showcase a wonderful balance of flavors that makes them flexibility versatile.
Adapting recipes is a passion of mine, primarily as it allows for creativity and personalization. If you’re familiar with southern oatmeal cookies, these biscuits can be a fun way to experiment with a new recipe that’s within your wheelhouse. Enjoy exploring the tasty possibilities!
To learn more about the origins of Anzac Biscuits, check out this informative article by the Australian Food History Timeline. For more information on the health benefits and uses of wattleseed, take a look at this brilliant writeup by the Australian Broadcasting Corporation.
What You’ll Need
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup desiccated coconut
- 3/4 cup brown sugar
- 1/2 cup unsalted butter
- 2 tablespoons golden syrup
- 2 teaspoons wattleseed
- 1/2 teaspoon baking soda
- 2 tablespoons boiling water
Method
Step One
Preheat your oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Then, line two large baking trays with non-stick baking paper.
Step Two
Combine the first four ingredients – one cup of all-purpose flour, one cup of rolled oats, one cup of desiccated coconut, and 3/4 cup of brown sugar – in a large mixing bowl.
Step Three
In a small saucepan, melt the 1/2 cup of unsalted butter along with the 2 tablespoons of golden syrup over medium heat. Stir until the butter is fully melted and the mixture is completely smooth.
Step Four
In a small bowl, dissolve the 1/2 teaspoon of baking soda in 2 tablespoons of boiling water. Then add this to the butter and syrup mixture.
Step Five
Stir in the 2 teaspoons of wattleseed into the butter and syrup mixture. Make sure it’s well combined.
Step Six
Pour the wet mixture into the dry ingredients in the large mixing bowl. Stir well until everything is well combined.
Step Seven
Drop rounded tablespoons of the biscuit mixture onto your prepared baking trays. Be sure to leave plenty of space in between each one as they will spread while baking.
Step Eight
Bake in your preheated oven for 10 to 15 minutes, or until the biscuits are golden brown. Allow the biscuits to cool on the trays for a few minutes before transferring to a wire rack to cool completely.
Step Nine
Once cooled, serve and enjoy your Wattleseed Anzac Biscuits. They will keep in an airtight container for up to a week.
