There's something undeniably nostalgic about ANZAC biscuits—their chewy texture, golden hue, and caramelised sweetness have long been a favourite for generations. But what if we told you there's a way to add a delightful twist to this iconic treat? Enter Sourdough ANZAC Biscuits. Use your sourdough starter to bring an extra depth of flavour while keeping everything you love about the original intact.
Whether you're looking for a way to use up that extra starter or just want to try something new, this recipe is bound to become a household favourite.
Ingredients:
- 2 cups (180g) rolled oats
- 1 cup (140g) plain flour
- ⅔ cup (150g) caster sugar
- 30g shredded coconut
- 100g golden syrup or rice malt syrup
- 125g unsalted butter
- 1 teaspoon bicarbonate of (baking) soda
- 2 tablespoons hot water
- ½ cup (100g) sourdough starter (discard)
Method:
Preheat & Prep:
Start by preheating your oven to 160°C. Line your baking trays with non-stick baking paper.
Dry Ingredients:
In a large mixing bowl, combine the rolled oats, plain flour, caster sugar, and shredded coconut. Give everything a good stir so the dry ingredients are evenly distributed.
Melting the Goodness:
In a small saucepan over low heat, melt together the butter and golden syrup (or rice malt syrup). Stir gently until the mixture is smooth and fully combined.
Mix the Bicarb:
In a separate small bowl or cup, dissolve the bicarb soda in the hot water. Pour this mixture into your melted butter and syrup, giving it a quick stir to incorporate.
Bringing it All Together:
Carefully pour the wet ingredients into your bowl of dry ingredients. Add the sourdough starter at this stage, mixing thoroughly until everything comes together in a cohesive dough.
Shape Your Biscuits:
Scoop out tablespoon-sized portions of the mixture and place them onto your prepared baking trays, leaving enough space between each biscuit for spreading. For thinner, crispier biscuits, gently flatten each portion into a round shape with the back of a spoon.
Bake to Golden Perfection:
Pop the trays into the preheated oven and bake for 8–10 minutes, or until the biscuits develop a deep golden colour.
Tip: Want perfectly round biscuits? In the last minute of baking, gently swirl a round cookie cutter or the rim of a glass around each biscuit to reshape the edges before they set completely. Return to the oven for the final minute of baking.
Cool & Enjoy:
Once baked, allow the biscuits to cool on the trays for about 5 minutes to firm up before transferring them to a wire rack to cool completely. This recipe yields approximately 24 deliciously chewy biscuits.
Why Add Sourdough?
Incorporating sourdough starter not only helps reduce food waste but also gives the biscuits a subtle tang that pairs beautifully with the sweetness of the syrup and oats. It’s the perfect way to give a classic ANZAC biscuit a modern twist while still honoring its timeless charm.
So, grab your sourdough starter, and let’s bake some delicious nostalgia with a twist!
Storage Tip:
Store your cooled biscuits in an airtight container to keep them fresh and chewy for days (if they last that long!).
Happy baking!