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Darren Purchese's chewy Anzac biscuits

Darren Purchese

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Darren Purchese's Anzac biscuits.
Darren Purchese's Anzac biscuits.Michael Clayton-Jones

I heard about these biscuits and their wartime history long before I ever visited Australia. I used to make them as a commis pastry chef at The Savoy hotel in London back in the day. This recipe is from those days with a few tweaks including the addition of brown sugar, which helps to ensure a chewy biscuit. This recipe is big on butter! Add more syrup to taste.

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Ingredients

  • 50g water

  • 30g golden syrup 

  • 100g unsaltened butter, softened

  • 130g plain flour, sieved

  • 130g desiccated coconut

  • 130g rolled oats

  • 100g caster sugar

  • 50g soft, light brown sugar

  • Pinch salt

  • 5g baking powder

  • 100g cold unsalted butter, diced 

Method

  1. 1. Place the water, syrup and softened butter into a saucepan and melt gently over a medium heat until the butter has completely melted. Remove from the heat and reserve.
    2. Preheat an oven to 180C and line a baking tray with a silicone mat or greaseproof paper.
    3. Place the flour, coconut, oats, sugars, salt and baking powder into a bowl or electric mixing bowl fitted with a paddle attachment.
    4. Mix well and rub the cold, diced butter in with your fingers, or in the mixer on a slow speed, until you have a sandy texture.
    5. Add the cooled water, syrup and butter and mix until you have a dough
    6. Chill dough and then roll balls weighing approximately 30g each.
    7. Place the balls on baking tray and push them down with your hands.
    8. Let them come to room temperature before cooking until golden brown in the oven for 10-12 minutes.
    9. Remove from the oven and allow the biscuits to cool on a rack.

    Recipe: a more traditional Anzac biscuit

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