This is a fantastic twist on a classic Australian cookie.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 50 |
| Yield: | 50 biscuits |
Ingredients
- 2 cups quick cooking oats
- 1 ¾ cups all-purpose flour
- ½ cup sliced almonds
- 1 cup white sugar
- 1 cup melted butter
- 1 teaspoon baking soda
- 2 tablespoons golden syrup
- 2 tablespoons boiling water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the rolled oats, flour, almonds and sugar. In a small saucepan over medium heat, melt butter. When butter has melted, remove from heat and stir in baking soda, golden syrup and boiling water. Stir the warm mixture into the dry ingredients and mix well. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten slightly.
- Bake in the preheated oven 15 to 18 minutes, until golden. Remove from baking sheets to cool on wire racks.
Nutrition Facts
| Calories | 85 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 52 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
So good! We all enjoyed these. I followed the recipe as written other than subbing honey for golden syrup. I used a 1″ scoop to shape the cookies.
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The mix is quite crumbly and doesn’t stick together well (exact quantities were used). Aside from that, the taste of the cookies was bland – no real flavor apart from a mildly sweet taste. Very disappointing.
I made these for my Australian husband and he loved them!
Sorry, but I didn’t think these were that good. I have never had these kind of ‘biscuits’ before so maybe that is why? I was looking for a cookie recipe that called for melted butter because I didn’t want to wait for my butter to soften and I don’t have a microwave. They didn’t have much flavor despite the almonds and tasted really sweet and bland. Maybe they could use a pinch of salt to bring out the flavor and some almond extract? Anyway, I probably won’t try them again.
I love these biscuits! I even made a batch for my professor who is from New Zeland and she got so excited when she saw them. She ate the whole batch within a couple of days! She said they reminded her of home…that was the best complement that I could ever get!
I tampered with this recipe a great deal (mainly due to poor math skills and an excess of unwanted food provisions), but the finished product was wonderful! Instead of rolled oats, I used ground bran flakes, which, in combination with the syrup, made this delightfully gooey center surrounded by a crispy, butter crust. As for the “golden syrup” I decided to mix 1/2 honey and 1/2 maple syrup. Of course, in doing so, I accidently doubled the amount of the “golden syrup” in the recipe. =/ I subsituted Splenda for the sugar, and other than that, it was the same. Haha. =) The cookie/biscuits were so good they were gone nearly as soon as my family discovered the pan!
In all my years of cooking ANZAC’s I never thought of including almonds in the recipe but they really do work well. The only changes I made where to add a little more liquid to the batter, use hand chopped almonds and to reduce the cooking time to 12-15 mins. They tasted nice and very anzac’y although next time I would include some dessicated coconut as to me they did not taste quite complete without it. Thankyou Allison, this recipe is definately worth trying.
Somehow, I managed to mess up the recipe and the cookies molded into one giant cookie in the oven and it looked really gross. However, I brought the mass cookie to a college class for a presentation to prove that I tried, and everyone LOVED the flavor. The cookie was not attractive, but DELICIOUS none the less and a hit! The dough itself is wonderful before it’s baked. Just make sure you follow the directions exactly and hopefully you’ll have better luck. 🙂
These were a really nice change from the usual cookies. They had this great flavor that was really refreshing coming from a cookie. I didn’t have any golden syrup at the time so I substituted molasses and I used ground almonds instead of sliced and it gave it a really nice nutty flavor. One of my friends just asked me the other day to ‘Make those weird Australian cookies again’ so I think I will:)
I’m Australian and from what I understand golden syrup is similar to molasses. The point is to get that golden colour so I think molasses or even the dark glucose syrup would be closer to the original..
I really liked this recipe, but I think the baking time was too long. I think it should be more like 12-15 minutes. I made a few changes to the recipe– The batter seemed a little too moist and gooey, so I added a little extra flour. Also, I substituted light corn syrup for the golden syrup (I didn’t have golden syrup– in fact, I’ve never heard of it). And lastly, I added a tsp of almond flavoring. I’ll add this recipe to my collection!
Really easy and really yummy. Much nicer than flapjacks, and, I can kid myself that I’m eating healthily because they’ve got oats in them!!
I always like the accent, now I have a new fondness for the Australians…… LOVE THESE ‘BISCUITS’!!