Recipe: Nici Wickes' Sesame Anzac Biscuits
Plenty of sesame seeds are the not-so-secret ingredient in Nici Wickes' favourite Anzac biscuit recipe. Photo: Todd Eyre
There are so many recipes for Anzac biscuits but I happen to think these ones take the cake! The addition of plenty of sesame seeds makes them extra-moreish. I also recommend baking the biscuits to a dark golden, even brown, colour, as this really enhances the flavour.
This recipe results in a biscuit that is a combo of crispy on the outside and chewy in the centre. For a crispier biscuit, cook for 20-25 minutes; for a chewier version, cook for 12-15 minutes.
The recipe doubles well if you want to make more. The biscuits keep well but if they soften, crisp up for 5 minutes in the oven and allow to cool.
Makes 12–15 biscuits
Ingredients
- 70g butter
- 3–4 tablespoons golden syrup
- ½ cup plain flour
- 1 cup desiccated coconut
- ¾ cup rolled oats
- ⅓ cup sugar
- ¼ cup sesame seeds
- ½ teaspoon baking soda
- 2 tablespoons boiling water
Method
Preheat the oven to 170°C fan bake. Line two baking trays with baking paper.
Melt butter and golden syrup in a small pot.
In a large bowl, combine the flour, coconut, oats, sugar and sesame seeds.
Dissolve baking soda in hot water and add this to butter/golden syrup mixture once melted. Pour this into dry ingredients and mix well until combined.
Roll into large walnut-sized balls and space out on a tray. Flatten with the palm of your hand.
Bake for 15 minutes or until dark golden brown. Halfway through baking (7–8-minute mark), re-flatten the biscuits before continuing to bake. Cool on a wire rack and EAT!
Nici Wickes is a cookbook author, entertainer, broadcaster, food stylist, recipe developer and food editor based in Port Waikato. Her most recent book, A Quiet Kitchen, is out now.
