Just when you thought ANZAC biscuits couldn’t get any more Australian, right? This recipe creates the most perfectly chewy, sweet biscuits that we all adore – no oven needed!
And it’s not all that hard when you get the right gear from your local Mighty Helpful Mitre 10.
Weber Family Q Roasting Pack, containing 1 trivet and 2 convection trays
Grillman 3pc Tool Set, containing BBQ spatula, tongs and grill rake
1 cup rolled oats
1 cup plain flour
1 cup desiccated coconut
125g unsalted butter
1 tbs hot water
¼ cup golden syrup
1 cup caster sugar
½ tsp bicarbonate of soda
Set up your barbecue for indirect cooking. Refer to Weber cooking handbook for further instructions.
In a large bowl combine the oats, flour and coconut. Make a well in the centre.
Preheat your barbecue for baking with indirect heat using a tray and a trivet.
Melt the butter, water, golden syrup and sugar in a small saucepan on the BBQ. Once melted take off the heat and add the bicarb soda to the golden syrup and melted butter mixture. Be careful as the mixture will bubble and foam. dont forget to close the BBQ lid to keep the heat in and convert it into an over.
Straight away pour the golden syrup mixture into the centre of the oat mixture. Mix to combine. Line a foil tray with some baking paper then spoon tablespoon-size balls onto the baking paper, allowing room to spread. Gently press down on the balls to create rounds.
Once the barbecue has preheated, make adjustments to the burner control(s) if required. Place the biscuits on the BBQ in batches and cook until deep golden, about 10 minutes. Once the biscuits have cooked, allow them to cool for 5 minutes on the tray before transferring to a wire rack to cool completely. Makes 24.