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ANZAC Biscotti

Anzac Biscotti

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There are a lot of versions of Anzac cookies out there, chewy or crispy, large ones or bite sized, the options are endless and now here’s my take on the iconic taste in this Anzac Biscotti. All the delightful flavours of Anzac Cookies in this easy to make Biscotti. Rolled oats,shredded coconut and golden syrup never tasted so good. And while I love the traditional Anzac Cookie Bites, this Anzac Biscotti is also really good. Crispy and not too sweet, it makes the perfect dunking biscuit.

Anzac Biscotti

What you need to make Anzac Biscotti

What you need to make Anzac Biscotti is probably in your pantry right now, and you don’t even need a mixer for this!

  • Fridge/Pantry- Caster Sugar,Eggs,Vanilla,Plain and Self Raising Flour,Golden Syrup or Honey and Dessicated shredded coconut and rolled oats.
  • Baking Tray

Easy does it…

Biscotti How to
  • Whisk together eggs ,vanilla and sugar until combined.Stir in golden syrup. Sift plain and self raising flour over the bowl and stir to combined. Then add coconut and oats and mix to form a dough.
  • Tip dough into a floured surface and knead until smooth. Divide into two and form each portion into a log about 22 cm long. Then place the logs into the prepared tray. Sprinkle a bit of rolled oats and some coconut on the top. Press lightly so they adhere to the log. Bake in a preheated 180°C oven for 30 minutes. Remove tray from oven and cook the logs for 15 minutes. Lower the oven temperature to 150°C.
  • Use a sharp serrated knife to cut the logs diagonally about 5 mm thick. Arrange the slices in a single layer on a baking tray. Bake for 15 minutes then turn the slices over and bake for another 15 minutes or until the biscotti are crisp.
  • Cool in a cooling rack completely before storing in airtight container.

If you have any questions or just wanted to say hello, drop me a line via the comments section below. I would love to hear from you. And while you’re here, I’ve got another lovely biscotti recipe for you in Fruit Cake Biscotti.

Anzac Biscotti
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Anzac Biscotti

Recipe by acmowlai
0.0 from 0 votes
Course: DessertCuisine: AustralianDifficulty: Easy
Servings

25

servings
Prep time

15

minutes
Cooking time

1

hour 

All the flavours of the traditional ANZAC Cookies in a Biscotti

Ingredients

  • 1 cup Caster Sugar

  • 2 Eggs

  • 2 teaspoon Vanilla

  • 2 tablespoons Golden Syrup or Honey

  • 1 1/3 cups Plain Flour

  • 1/3 cup Self Raising Flour

  • 1/2 cup shredded desiccated Coconut

  • 1/2 cup rolled Oats

  • Topping

  • Rolled Oats, optional

  • Shredded Coconut,optional

Directions

  • Preheat oven to 180°C. Grease or line tray with baking paper.
  • In a medium bowl, whisk sugar , vanilla and eggs together until combined. Stir in the golden syrup. Sift plain flour and self raising flour over the bowl and stir to combine. Add oats and coconuts and mix it through to form a dough.
  • Tip the dough into a floured surface and knead until smooth. Divide into two and roll each into a log about 22cm long approximately. Place the logs into the prepared tray. Sprinkle extra rolled oats and shredded coconut on top of the logs and press slightly with your finger so it adheres to the dough. Bake for 30 minutes. Cool on tray about 15 minutes.
  • Reduce the oven temperature to 150°C. Cut the cooled logs diagonally(about 5 mm thick) using a sharp serrated knife. Arrange slices in a single layer on oven trays and bake for 15 minutes. Turn the slices over and bake for another 15 minutes or until the biscotti are dry and crisp.
  • Cool on wire racks before storing in an airtight container.

Notes

  • ANZAC Biscotti will keep in an airtight container for at least a month.

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