Rock n Roll Sourdough Anzac biscuits
Traditional Anzac biscuits with a sourdough twist
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25 April marks ANZAC day in Australia and New Zealand. It’s a day to remember the Australian and New Zealand Army Corps (ANZAC) soldiers lost in Gallipoli in 1916 (WWI).
Anzac biscuits (cookies), named after the ANZAC soldiers, are a sweet treat Aussies bake at this time of year. It’s hard to resist their golden, oaty goodness.
How do they taste? The sourdough starter balances out the sugary sweetness - so a lovely combination of sweet and sour. Plus, you have the added health benefits of a rye sourdough starter.
It’s the perfect recipe to use up your discarded starter.
Timing
Prep - 15 minutes
Cook - 15 minutes
Tools
Mixing bowl
Kitchen scales
Spoons
Saucepan or small pot
Baking tray
Baking paper
Ingredients
100 grams sourdough starter (discard or recently fed starter)
100 grams all-purpose white flour
100 grams rolled oats
60 grams desiccated coconut
100 grams caster sugar
1 teaspoon bicarbonate soda
1 pinch of salt
125 grams melted butter
30 grams golden syrup
Method
Preheat the oven to 180 degrees Celsius.
In a large bowl, add flour, oats, coconut, caster sugar, and salt. Mix to combine.
Melt the butter in a saucepan on low heat. When the butter has melted, add the golden syrup and mix.
Add the bicarbonate of soda to the saucepan and stir. Remove from the heat when it starts to bubble and foam.
Add the sourdough starter and melted butter mix to the dry ingredient bowl. Stir until all the ingredients are combined.
With a spoon, scoop the mixture from the bowl and roll in your hands to form a ball.
Slightly flatten the balls and place them onto a baking tray lined with baking paper. Leave enough space between each ball to expand as they cook.
Place the tray into the oven and cook for 12-15 minutes or until golden brown.
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