Description

Anzac biscuits with a twist, featuring rooibos-infused butter and a spiced rooibos caramel drizzle, resulting in a slightly crunchy exterior and chewy interior.

Ingredients

125 g unsalted butter
2 rooibos tea bags, for cookie infusion
125 g plain all-purpose flour
100 g rolled oats
80 g desiccated coconut
100 g caster sugar (superfine granulated sugar)
2 tablespoons golden syrup
0.5 teaspoon baking soda
2 tablespoons boiling water
100 g granulated sugar, for caramel drizzle
60 ml water, for caramel drizzle
1 rooibos tea bag, for caramel drizzle
0.25 teaspoon ground cinnamon
Pinch of sea salt flakes, for garnish

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Instructions

Preheat Oven and Prepare Pans: Preheat oven to 160°C (325°F). Line two large baking trays with parchment paper.
Steep Rooibos Butter: Melt the 125 g unsalted butter in a small saucepan over medium-low heat. Remove from heat, add 2 rooibos tea bags, and let steep for 10 minutes to infuse. Remove the tea bags, squeezing out any excess liquid, and set the infused butter aside to cool slightly.
Combine Dry Ingredients: In a large bowl, combine the plain flour, rolled oats, desiccated coconut, and caster sugar. Mix well until evenly combined.
Prepare Leavening and Wet Ingredients: In a small heatproof bowl, combine the golden syrup and the infused, slightly cooled butter. In a separate small bowl, dissolve the baking soda in the 2 tablespoons of boiling water until frothy.
Mix the Dough: Pour the butter and golden syrup mixture into the dry ingredients. Add the dissolved baking soda water and quickly mix everything together with a wooden spoon until just combined. Do not overmix. If the dough seems too dry, add 1-2 teaspoons of extra boiling water; if oily, add 1-2 teaspoons of extra flour.
Portion and Shape Biscuits: Roll tablespoons of the dough into balls and place them about 5 cm (2 inches) apart on the prepared baking trays. Gently flatten each ball slightly with the back of a fork or your hand to about 1 cm (0.4 inches) thickness.
Bake and Cool Biscuits: Bake for 12-15 minutes, or until golden brown on the edges. The biscuits should still be slightly soft in the center when removed from the oven, as they will crisp up as they cool. Let them cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
Make Rooibos Caramel Drizzle: While the biscuits cool, combine 100 g granulated sugar, 60 ml water, 1 rooibos tea bag, and 0.25 teaspoon ground cinnamon in a small, heavy-bottomed saucepan. Heat over medium-low heat, stirring until the sugar dissolves. Increase heat to medium-high and boil without stirring until the caramel turns a deep amber color (5-8 minutes). Remove from heat immediately once the color is reached and remove the tea bag. Let cool for 2-3 minutes to thicken slightly.
Drizzle and Garnish: Once the biscuits are completely cool, arrange them on a wire rack and drizzle the warm rooibos caramel artistically over each biscuit. Garnish immediately with a pinch of sea salt flakes over the caramel.

Notes

Use old-fashioned rolled oats for the best chewy texture. Do not substitute maple syrup or honey for the golden syrup, as it will change the texture considerably. Ensure baking soda is fresh for proper leavening. Store biscuits in an airtight container at room temperature for up to 5 days.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Australian/New Zealand

Nutrition

Serving Size: 1 cookie (35 g)
Calories: 110 calories
Sugar: 10 g
Sodium: 100 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 15 mg