Sourdough Anzac Biscuit Recipe

Sourdough Anzac Biscuit Recipe

Anzac Biscuits are a staple in many Australian households. Made with pantry staples like rolled oats, coconut and golden syrup, I've given these Aussie biscuits a sourdough twist!

Course Snack

Cuisine Australian

Keyword Sourdough Discard, Sourdough Recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings Biscuits

Calories 1107kcal

Equipment

Mixing Bowl
Baking Sheets

Ingredients

100 g Sourdough Starter can be discard or fed & bubbly
100 g All Purpose Flour Plain Flour
100 g Rolled Oats
60 g Coconut Desiccated
100 g Caster Sugar can increase to 200g if you wish
125 g Melted Butter can be salted or unsalted - whatever you have
30 g Golden Syrup
1 teaspoon Bi Carb Soda Bicarbonate of Soda
pinch Salt

Instructions

Add flour, rolled oats, coconut, caster sugar and salt to a large mixing bowl. Stir through until well combined.
In a small saucepan, melt the butter gently. Once melted, stir through the golden syrup until mixed through.
Add the bicarbonate soda to the butter & golden syrup and stir (it should foam a little).
Now, add the sourdough starter and melted butter mixture to the bowl of dry ingredients.
Stir through until it forms a biscuit dough.
Using a spoon, scoop the mixture and form into balls. 30g is a good size for each ball.
Place the balls of dough onto a baking tray lined with parchment paper. Make sure there's plenty of room between them as they will spread out.
Flatten the balls out a little with the back of a wet spoon.
Bake them in an oven at 180C for around 12 - 15 minutes. They will still be soft when you take them out but will harden up once they're cooled.

Notes

This recipe makes soft Anzac biscuits. I have halved the sugar I would normally put in because I make them for my kids. This makes them a bit softer.

If you'd prefer crunchy Anzac biscuits, increase the sugar to 200g and bake them slightly longer - you need them to go a little darker in color to get a crunch!

Nutrition