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Anzac Biscuits with a Tahini Twist

Yields1 ServingPrep Time10 minsCook Time16 minsTotal Time26 mins

Anzac biscuits are a kiwi classic. They can be made crunchy or chewy, but the flavour combination of oats, coconut and golden syrup is hard to beat!

 1 cup flour
 1 ½ cups rolled oats
 1 cup desiccated coconut
 ½ cup sugar
 ¼ cup brown sugar
 25 g tahini
 1 ½ tsp ground cinnamon
 75 g butter, cubed
 ¼ cup golden syrup
 ¼ cup sesame seeds
 2 tbsp water
 1 tbsp baking soda
1

Preheat oven to 150°c and line a tray with baking paper.

2

In a bowl, sift together the flour and cinnamon. Add the rolled oats, coconut, sesame seeds and sugar and stir to combine.

3

In a saucepan heat together the butter, golden syrup, and water over a low-medium heat, stirring until the butter has melted and the mixture is well combined. Take the saucepan off the stove and add in the tahini.

4

Stir the baking soda into the butter and sugar mixture. Then add to the dry ingredients and use a wooden spoon to stir until well combined.

5

Roll the mixture into 1-2 tablespoons sized balls and place onto tray 5cm apart. Flatten each ball with the back of a fork and bake for between 16 to 20 minutes - longer for a more crunchy biscuit.

Cool for 5 minutes before transferring to a wire rack to cool completely. Keep in an airtight container for up to a week.