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Seed-Studded Anzac Biscuits

by . Featured in SIMPLY NIGELLA
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Introduction

Now, there are those who like their Anzac biscuits crisp, and those – like me – who like them on the chewier side (I also like mine made with sprouted oats). To accommodate both tastes, I have cooked those you see in the picture in 3 different ways. On the left, the crispest biscuit, cooked with regular oats, for 12 minutes; in the middle, biscuits made with sprouted oats and cooked for 12 minutes; and on the right, my biscuits of choice, using sprouted oats and cooked for 10 minutes. However, don’t get hung up on the sprouted oat issue. A far more decisive factor is the cooking time. Those with hotter ovens than me may find the range closer to 8–10 minutes than 10–12.

Now, there are those who like their Anzac biscuits crisp, and those – like me – who like them on the chewier side (I also like mine made with sprouted oats). To accommodate both tastes, I have cooked those you see in the picture in 3 different ways. On the left, the crispest biscuit, cooked with regular oats, for 12 minutes; in the middle, biscuits made with sprouted oats and cooked for 12 minutes; and on the right, my biscuits of choice, using sprouted oats and cooked for 10 minutes. However, don’t get hung up on the sprouted oat issue. A far more decisive factor is the cooking time. Those with hotter ovens than me may find the range closer to 8–10 minutes than 10–12.

Nigella's Anzac Biscuits
Photo by Keiko Oikawa

Ingredients

Makes: approx. 15 biscuits

Metric Cups
  • 100 grams soft unsalted butter
  • 100 grams soft light brown sugar
  • 2 tablespoons golden syrup
  • ½ teaspoon bicarbonate of soda
  • 2 tablespoons hot water from a recently boiled kettle
  • 125 grams plain flour
  • 50 grams unsweetened desiccated coconut
  • 100 grams sprouted or porridge oats (not instant)
  • 25 grams pumpkin seeds
  • 25 grams sunflower seeds
  • 25 grams sesame seeds
  • 7 tablespoons soft unsalted butter
  • ½ cup soft light brown sugar
  • 2 tablespoons golden syrup or light corn syrup
  • ½ teaspoon baking soda
  • 2 tablespoons hot water from a recently boiled kettle
  • ¾ cup all-purpose flour
  • ¾ cup shredded unsweetened coconut
  • 1 cup sprouted or quick-cooking oats (not instant)
  • 3 tablespoons pumpkin seeds
  • 3 tablespoons sunflower seeds
  • 3 tablespoons sesame seeds

Method

  1. Preheat the oven to 180°C/350°F/gas mark 4 and line 2 large baking sheets with baking parchment (or use 1 if baking in batches).
  2. In a decent-sized saucepan, big enough to hold all of the ingredients, melt the butter, sugar and golden syrup together, then take off the heat.
  3. In a bowl, dissolve the bicarbonate of soda in the hot water, then add to the butter mixture in the saucepan.
  4. Now add the remaining ingredients to the saucepan and combine well.
  5. Scoop rounded tablespoons of the mixture onto the lined baking sheets, leaving about 2–3cm / 1 inch between these dollops to allow room for the biscuits to spread as they bake, then slightly flatten them with a spatula or the back of a spoon.
  6. Bake for 8–10 minutes (or a little longer if you want them wholly crisp) until golden brown, swapping the baking sheets over and rotating them halfway through cooking. When cooked, the biscuits will still feel slightly soft, but will harden to a desirable chewiness once cooled.
  7. Remove from the oven and let the biscuits stand on their sheets for 5 minutes, before using a wide cranked spatula to transfer them to a wire rack to cool.
  1. Preheat the oven to 180°C/350°F/gas mark 4 and line 2 large baking sheets with baking parchment (or use 1 if baking in batches).
  2. In a decent-sized saucepan, big enough to hold all of the ingredients, melt the butter, sugar and golden syrup or light corn syrup together, then take off the heat.
  3. In a bowl, dissolve the baking soda in the hot water, then add to the butter mixture in the saucepan.
  4. Now add the remaining ingredients to the saucepan and combine well.
  5. Scoop rounded tablespoons of the mixture onto the lined baking sheets, leaving about 2–3cm / 1 inch between these dollops to allow room for the biscuits to spread as they bake, then slightly flatten them with a spatula or the back of a spoon.
  6. Bake for 8–10 minutes (or a little longer if you want them wholly crisp) until golden brown, swapping the baking sheets over and rotating them halfway through cooking. When cooked, the biscuits will still feel slightly soft, but will harden to a desirable chewiness once cooled.
  7. Remove from the oven and let the biscuits stand on their sheets for 5 minutes, before using a wide cranked spatula to transfer them to a wire rack to cool.

Additional Information

STORE NOTE: Store in an airtight container at cool room temperature for up to 1 week. The crisper version of the biscuits will soften slightly over time.

FREEZE NOTE: Put cooked biscuits into a resealable bag, or stack in an airtight container with baking parchment between the layers, and freeze for up to 3 months. Defrost individual biscuits on a wire rack for about 1 hour before eating.

STORE NOTE: Store in an airtight container at cool room temperature for up to 1 week. The crisper version of the biscuits will soften slightly over time.

FREEZE NOTE: Put cooked biscuits into a resealable bag, or stack in an airtight container with baking parchment between the layers, and freeze for up to 3 months. Defrost individual biscuits on a wire rack for about 1 hour before eating.

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