Almond-Studded ANZAC Oat Biscuits
Almond-Studded ANZAC Oat Biscuits bake up crisp-edged and chewy-centered, with buttery oats and toasted almond notes lifted by the caramel warmth of golden syrup. Each bite balances nutty crunch and gentle sweetness, making them perfect with afternoon tea or as a nostalgic bake for gatherings. They store well, keeping their irresistible texture for days.
- Prep10 mins
- Cook20 mins
- Serves50
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease the cookie sheets.
- 2
Mix the oats, flour, sugar, and almonds in a large bowl; set aside.
- 3
Melt the butter in a small saucepan over medium heat. Remove from heat, then stir in the golden syrup, water, and baking soda. Stir the butter mixture into the flour mixture.
- 4
Roll the dough into walnut-size balls; place them 2 inches apart on the prepared cookie sheets. Gently flatten the dough balls.
- 5
Bake in the preheated oven until golden, 15 to 18 minutes. Move the cookies to wire racks to cool.
- Calories 92.53 kcal Low Source
- Protein 1.7 g Low Source
- Carbs 12.04 g Moderate
- Total Fat 5.1 g Moderate
- Saturated Fat 2.71 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 10.04 mg Low Source
- Sodium 0.76 mg Low Source
- Fiber 1.2 g Low Source
- Sugar 4.8 g Moderate
- Added Sugar 0.03 g Low Source
- Calcium 7.29 mg Low Source
- Iron 0.6 mg Low Source
- Potassium 42.69 mg Low Source
- Vitamin A 0.03 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Milk 🥛
- Wheat 🌾
- Gluten