Anzac biscuits are an Australian classic. They have a deliciously sweet golden syrup flavour and chewy texture.
They are traditionally cooked in the oven but if you are prepared to take a risk and cook them in a barbecue you’ll be rewarded with the addition of a subtle smoky flavour.
Several years ago I did some experimenting with flavours on the barbecue. Inspired by the maple bacon flavour I added some crispy salty bacon between two biscuits and discovered the flavours and textures complemented each other.
I enjoy this dish on a cold sunny winter’s day with a mug of black coffee.
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Step 1: Tools, Materials and Ingredients
- Tools and Materials:
- Kettle style barbecue
- Heat beads
- Fire starters
- Ceramic tile to go on grill
- Baking paper
- Hickory wood chips
- Egg flipper
- Mixing bowl
- Jug or pot
- Wooden spoon
- 1 cup rolled oats
- 1 cup sugar
- 1 cup of plain flour
- 3/4 cup of dessicated coconut
- 1/2 cup of butter
- 2 tablespoons of golden syrup
- 1 1/2 teaspoons of bicarbonate of soda
- Several rashers of short cut bacon
*The ingredients list for these Anzac biscuits comes from the classic 1978 Australian book published by Outback Press “The Dole Cookbook” by Rosemary Crossley. This book was purchased for 50c from an Op Shop 18 years ago and has been a great investment. There are plenty of budget conscious recipes and the author’s philosophy of improvising, adapting and repurposing heavily influenced my idea to try cooking biscuits on the barbecue - Firing up the barbecue to just cook sausages for dinner didn’t seem to be maximising the use of the fuel.
Step 2: Light the Barbecue
- Put heat beads in the charcoal fuel containers and use fire lighters to get barbecue going.
- Once your barbecue is burning well use multigrips to adjust the dampeners to make the barbecue “not-quite-as-hot-as-the-temperature-you’d-use-to-cook-sausages” - My barbecue is pretty basic and I don’t have a suitable thermometer.
- Move the charcoal fuel containers to sides of barbecue.
- Put ceramic tile in centre of the grill. Replace the lid on the barbecue.
- Now prepare Anzac biscuit mixture.
Step 3: Anzac Biscuit Mixture
- Put baking paper on a flat tray (or wooden chopping board).
- Place dry ingredients in a large mixing bowl.
- Add golden syrup to butter and melt.
- Boil some water. Add two tablespoons to the bicarbonate of soda.
- Pour the water and bicarbonate of soda into the melted butter golden syrup mix. Watch it bubble - Kids love the theatre of this and it’s a great opportunity for teaching some basic chemistry on the run.
- Add the wet mixture to the dry ingredients and combine.Make tablespoon sized balls of mixture and place on baking paper. Leave plenty of space between each biscuit.
Step 4: Barbecue the Biscuits
- Drain the water from the wood chips. Use multigrips to lift up the grill and tile. Add a handful of wood chips to each fuel container.
- Gently slide biscuits, keeping them on the paper, from the tray to the tile. Close the lid. It’ll take about 10 minutes (+/- 3 minutes) to cook the biscuits.
- When the biscuits are ready to come off the barbecue they should look golden and still soft (see picture).
- Gently transfer the paper with the biscuits still on it onto your flat tray and set aside for five minutes.
- After the five minutes is up use an egg flipper to transfer biscuits to cooling rack - If you do this step too soon the biscuits will fall to pieces.
Step 5: Finishing Touches
- While the Anzac biscuits are cooling cook the bacon on the barbecue.
- Put a few rashers between two Anzac biscuits and enjoy your sandwich.
Participated in the
BBQ Showdown Challenge