It's still the sweet, crunchy traditional biscuit loved across our sweeping plains, but this delightful twist on the Anzac biscuit tradition incorporates vanilla extract, rosewater and slivered almonds, and is garnished with a dust of icing sugar.
Bacchus Restaurant Head Chef Mark Penna has taken this humble yet famous biscuit and added some very special touches to celebrate the 100th anniversary.
His Turkish Anzac Biscuit is “The Anzac biscuit is an important part of our history, it is as Australian as the damper, the billy boiling and the swagman. To celebrate this simple biscuit that is so loved by us all, I’ve just added an extra touch of love, I hope everyone enjoys.”
The Turkish Anzac Biscuit
- Oats 85g
- Desiccated coconut 85g
- Flour 100g
- Sugar 100g
- Butter 100g
- Golden syrup 1 tablespoon
- Bi-carb 1 teaspoon
- Boiling water 2 tablespoons
- Mixed spice ½ teaspoon
- Vanilla extract ½ teaspoon
- Rose water 30ml
- Slivered almonds 80g
Pre-heat oven to 160 degrees Celsius.
- Mix oats, desiccated coconut, flour, sugar, mixed spice, vanilla extract and slivered almonds together.
- Melt butter and golden syrup together.
- Mix bi-carb and boiling water.
- Add bi-carb to butter and mix. Add rose water.
- Add the bi-carb, rose water mix to the oats, desiccated coconut mix.
- Using your hands, shape the mix into round 16g flat cookies.
- Bake in the oven for 12 minutes
- Remove from the oven and let cool completely.
- Dust with icing sugar.
Disclaimer: The recipe was supplied by Bacchus Restaurant, South Bank, Brisbane