Timeless Anzac Biscuits Bakemaster A Classic Delight

I have never used a baking sheet. I was curious about the baking sheet’s performance when it came to biscuits that needed baking paper because all of my biscuit pans have an edge or lip. Since honey or golden syrup are used in this recipe, the mixture has a tendency to cling. Therefore, baking paper is required.

It turns out that the Bakemaster baking sheets is a very remarkable device. It will be used for purposes beyond just making biscuits. Its double nonstick coating, rolled edges, and heavy-duty carbon construction keep it from warping. Additionally, it is insulated, enabling even heat dispersion. I can see myself using it as a pizza stone because of how effectively it transmits heat and because it is oven safe up to 260°C. The baking sheet is dishwasher safe, which is the best part.

I used the baking sheet to bake some traditional Anzac biscuits. I used some tiny bulldog clips to secure the baking paper to the bakemaster baking sheet because it doesn’t have a lip, and it appeared to work perfectly. I can guarantee you that the sheet is simple to clean after using it for a while. The base of the biscuits cooked evenly because of the pan’s distinctive fluted surface.

Timeless Anzac Biscuits with Bakemaster A Classic Delight

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Recipe for Traditional Anzac Biscuits (Makes 30)


  • One cup of ordinary rolled oats (not quick-cooking oats)
  • 1/2 cup of desiccated coconut
  • One cup of ordinary flour
  • ¾ cup brown sugar
  • ¼ cup caster sugar
  • Grab a pinch of salt.
  • A quarter of a pound (125g) unsalted or browned butter
  • Two tablespoons of golden syrup
  • two tablespoons of boiling water
  • half a teaspoon of baking soda
  • one teaspoon of vanilla extract

To Decorate:

  • One tablespoon of shredded coconut
  • tsp sea salt flakes


  1. Set the standard oven temperature to 160°C. Put baking paper on two baking pans and set them aside.
  2. Thoroughly combine the oats, coconut, flour, sugars, and salt in a large bowl.
  3. Add the diced butter and golden syrup to a small saucepans set over low heat (you can also microwave this step). Stir the butter regularly until it melts. Take the pan off of the burner. Stir the baking soda and hot water together in a cup, then pour it into the butter mixture. Make sure you use a large enough pan since the mixture may froth up. Pour the butter mixture into the oat mixture, stir until well incorporated, then add the vanilla extract.
  4. Drop spoonfuls of the mixture onto the prepared oven trays, allowing space for the mixture to spread, about 2 inches. Press down a little on the biscuits. Garnish each biscuit with shredded coconut and a sprinkle of sea salt flakes, if desired.
  5. The biscuits should be deep golden brown yet still tender after 20 minutes of baking in a preheated oven. To ensure that the biscuits cook evenly, I always turn the biscuit tray halfway through the cooking process. After a few minutes of cooling on the trays, carefully move the biscuits to wire racks to finish cooling.
  6. The biscuits can be stored for up to a week in an airtight container.

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