Josh Emett’s 2025 Date and Orange Anzac Biscuit Recipe
Try New Zealand Chef, Josh Emett’s classic ANZAC biscuit recipe with Harraways oats! A crunchy, golden, and delicious Kiwi favourite.
Serves:10
Prep Time: 18 minutes
Processing Time: 15 minutes
Ingredients:
• 1 cup of either Harraways rolled oats or Harraways extra creamy oats
• 50g butter
• 2 tbsp golden syrup
• ⅓ cup caster sugar
• ¾ cup desiccated coconut
• ½ cup plain flour
• ½ tsp baking soda
• 2 tbsp warm water
• Pinch Sea salt
• 8 dates finely chopped
• 1 vanilla pod seeded
• Zest 1 orange
Method:
1. Preheat your oven to 175°C (350°F). Line a baking tray with baking paper.
2. In a small saucepan, melt the butter, golden syrup, chopped dates, vanilla and orange zest together over low heat. Stir until well combined, then remove from heat and let it cool slightly.
3. In a small bowl, mix the baking soda with warm water, and then add it to the melted butter and golden syrup mixture. Stir well.
4. In a large mixing bowl, combine the dry ingredients, Harraways rolled oats or Harraways extra creamy oats, caster sugar, desiccated coconut, and plain flour.
5.Pour the melted butter mixture into the dry ingredients bowl and mix until smooth and well combined.
6. Take spoonfuls of the mixture and roll them into balls. Place them on the prepared baking trays and flatten with your hand. Sprinkle with sea salt.
7. Bake in the preheated oven for about 18 minutes or until the biscuits are a deep golden brown.
8. Remove from the oven and allow the biscuits to cool on the trays for a few minutes before transferring them to a wire rack.
