MasterChef Hayden Quinn has shared his Anzac biscuit recipe with Forte.
Anzac Day is upon us and after paying your respects to the diggers, jumping in the kitchen and baking up some traditional Anzac Biscuits is the perfect way to commemorate.
So tighten those apron strings, foodie, surfer, writer, presenter, marine biologist and traveller Hayden Quinn has shared an Anzac biscuit recipe that’s not only easy peasy to make but also comes out deliciously crunchy.
If that name sounds familiar but you can’t quite place it, Hayden first caught our attention with his playful personality, boyish good looks and ability to create vibrant, tasty dishes on the 2011 series of MasterChef Australia. An expert in his craft, the MasterChef hasn’t stopped since, continuing to follow his passion for travel and experiencing new food and cultures.
So, without further ado, here’s his take on traditional Anzac biccies made using Uncle Tobys Oats. Fun fact, Anzac biscuits don’t require eggs. During the first world war, this helped the oaty, syruppy biscuit favourite to be shipped without spoiling.
Makes: 15 biscuits
Prep: 20 mins
Cook: 12 mins
1 ¼ cups of plain flour, sifted
1 cup UNCLE TOBYS Traditional Rolled Oats
½ cup caster sugar
¾ cup desiccated coconut
150g unsalted butter, chopped
2 tablespoons golden syrup
1½ tablespoons boiling water
½ teaspoon bicarb soda
1. Preheat oven to 170°C.
2. Place the flour, oats, sugar and coconut in a large bowl and stir to combine.
3. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted.
4. Mix the bicarb soda with 1½ tablespoons boiling water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.
5. Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly.
6. Bake for 12 minutes or until golden brown.