The "Luxury Upgrade" Mānuka Anzac Biscuits

Prep time: 15 mins | Cook time: 15 mins | Makes: 15-18 biscuits

Ingredients:

• Dry:

  • 1 cup rolled oats (traditional, not quick oats)

  • 1 cup plain flour (all-purpose)

  • 1 cup desiccated coconut

  • 3/4 cup brown sugar (or caster sugar)

• Wet:

  • 125g unsalted butter

  • 1 tbsp golden syrup (keeping a little for that traditional crunch)

  • 1 generously heaped tbsp Premium Mānuka Honey (We recommend Onuku UMF™ 5+ or higher for that distinct caramel and earthy flavor)

  • 1/2 tsp baking soda (bicarbonate of soda)

  • 2 tbsp boiling water

Method:

1. Preheat & Prep: Preheat your oven to 160°C (fan-forced) or 180°C (conventional). Line two baking trays with baking paper.

2. Mix the Dry: In a large mixing bowl, combine the rolled oats, sifted flour, desiccated coconut, and sugar.

3. Melt the Goodness: In a small saucepan over low heat, gently melt the butter together with the golden syrup and your Mānuka honey. Stir until smooth, taking care not to let it boil to preserve the honey's natural Mauri (vitality).

4. The Magic Froth: In a small cup, dissolve the baking soda in the boiling water. Immediately pour this into the melted butter and honey mixture. It will froth up beautifully!

5. Combine: Pour the frothy wet mixture into the dry ingredients. Stir well with a wooden spoon until everything is perfectly combined and sticky.

6. Roll & Bake: Roll tablespoon-sized portions of the mixture into balls and place them on the trays, leaving about 5cm between each for spreading. Flatten them slightly with a fork or the palm of your hand.

7. Bake: Bake for 12-15 minutes for a chewy center, or 15-18 minutes if you prefer a classic, crunchy Anzac biscuit.

8. Cool: Let them rest on the trays for 5 minutes to firm up, then transfer to a wire rack to cool completely.

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