Strawberry Thumbprint Anzac Biscuits – a delicious recipe with rolled oats, flour, sugar, coconut, butter, golden syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 150C.
2
Place the oats, flour, sugar and coconut in a large mixing bowl.
3
Whisk together.
4
Melt the vegan butter and golden syrup together in a sauce pan.
5
Place the baking soda in a tiny bowl and add the boiling water.
6
Add this into the melted butter/syrup mixture.
7
Combine all the ingredients together in the large mixing bowl.
8
Stir until thoroughly combined - adding a bit more water if the dough feels too dry.
9
Place the dough in tablespoon sized balls on parchment paper lined baking sheets.
10
Flatten slightly and make a dent in the center of each with the thumb.
11
Put a dab of strawberry jelly in each dent, cover with sprinkles.
12
Bake for 18 minutes or until dark brown.
630
kcal
Calories
28
g
Fat
89
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup rolled oats, 1 cup flour, 1 cup sugar, ¾ cup dried coconut, and more.
Yes, Strawberry Thumbprint Anzac Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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