Salted Rosemary ANZAC Biscuits
Just when you thought the classic ANZAC biscuit couldn’t get any better, I’ve taken them to the next level with the addition to sea salt and fresh rosemary. So if there’s one thing you’re planning on baking this week, it has to be my Salted Rosemary ANZAC Biscuits.
Total time 30 minutes | Makes 14-15
Ingredients
100g rolled oats
160g plain flour
140g brown sugar
40 shredded coconut
3/4 teaspoon sea salt
120g unsalted butter
2 tablespoons golden syrup (or maple syrup)
1 teaspoon bicarb soda
1/2 fresh rosemary, finely chopped
Method
Step 1: Preheat oven 170°C and line 2 baking trays with paper.
Step 3: In a large bowl, combine oats, flour, sugar, coconut and sea salt.
Step 4: Place butter and golden syrup in a small saucepan over low heat until melted.
Step 5: Combine bicarb soda and 2 tablespoons of boiling water in a small bowl, mix well, then add to the butter mixture, along with the chopped rosemary.
Step 6: Add butter mixture to the dry ingredients and mix well to combine.
Step 7: Roll mixture into balls, place on the lined baking tray and flatten slightly (keep in mind they will expand, so be sure to leave space in between). Bake for 12-15 minutes, or until golden. Remove from the oven and let cool slightly before eating.
