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Sourdough Anzac Biscuit Recipe

The Pantry Mama
Anzac Biscuits are a staple in many Australian households. Made with pantry staples like rolled oats, coconut and golden syrup, I've given these Aussie biscuits a sourdough twist!
4.36 from 14 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 Biscuits
Calories 1107 kcal
Sourdough Anzac Biscuits
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Equipment

  • Mixing Bowl
  • Baking Sheets

Ingredients  

  • 100 g Sourdough Starter can be discard or fed & bubbly
  • 100 g All Purpose Flour Plain Flour
  • 100 g Rolled Oats
  • 60 g Coconut Desiccated
  • 100 g Caster Sugar can increase to 200g if you wish
  • 125 g Melted Butter can be salted or unsalted - whatever you have
  • 30 g Golden Syrup
  • 1 teaspoon Bi Carb Soda Bicarbonate of Soda
  • pinch Salt

Instructions 

  • Add flour, rolled oats, coconut, caster sugar and salt to a large mixing bowl. Stir through until well combined.
    Sourdough Anzac Biscuits dry ingredients mixed together in a bowl with a wooden spoon.
  • In a small saucepan, melt the butter gently. Once melted, stir through the golden syrup until mixed through.
  • Add the bicarbonate soda to the butter & golden syrup and stir (it should foam a little).
    Sourdough Anzac Biscuits mixing bicarbonate soda into butter and golden syrup mixture.
  • Now, add the sourdough starter and melted butter mixture to the bowl of dry ingredients.
    Mixing the sourdough starter and butter mixture into the dry ingredients.
  • Stir through until it forms a biscuit dough.
    Sourdough Anzac Biscuit dough
  • Using a spoon, scoop the mixture and form into balls. 30g is a good size for each ball.
  • Place the balls of dough onto a baking tray lined with parchment paper. Make sure there's plenty of room between them as they will spread out.
  • Flatten the balls out a little with the back of a wet spoon.
    sourdough Anzac Biscuits flattened with a wet spoon
  • Bake them in an oven at 180C for around 12 - 15 minutes. They will still be soft when you take them out but will harden up once they're cooled.

Notes

This recipe makes soft Anzac biscuits. I have halved the sugar I would normally put in because I make them for my kids. This makes them a bit softer.
 
If you'd prefer crunchy Anzac biscuits, increase the sugar to 200g and bake them slightly longer - you need them to go a little darker in color to get a crunch!

Nutrition

Calories: 1107kcal Carbohydrates: 194g Protein: 28g Fat: 24g Saturated Fat: 16g Polyunsaturated Fat: 3g Monounsaturated Fat: 3g Sodium: 1114mg Potassium: 647mg Fiber: 18g Sugar: 28g Vitamin C: 2mg Calcium: 74mg Iron: 10mg
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