Brown Butter & Miso Anzacs

Brown Butter and Miso Anzacs. Say it out loud. Let it linger. This is where umami meets an Aussie classic, and the result is something salty, nutty, and downright addictive. Fitting, really, as you know Daddy Bakes loves his nuts.

These biscuits start with all the warm, oaty goodness you’d expect from a traditional Anzac, but things get interesting fast. We take it up a notch with brown butter: that golden, toasty liquid magic, and a generous spoon of white miso for a hit of savoury depth that makes your mouth go “wait… what is that?” in the best possible way.

Now, Daddy Bakes couldn’t stop there. I got a little carried away and finished mine with a drizzle of dark chocolate and a sprinkle of salted peanuts, because why not dress up when you’re already delicious? You don’t have to go that far if you’re keeping it casual, but trust me, the fancy version hits different.

These biscuits are flexible. You can make them big, golden and craggy for that rustic, just-threw-it-on-the-tray energy. Or you can shape them with a little more finesse for a polished moment that still tastes like home. Either way, they’re the kind of snack you’ll keep going back to, one bite at a time, until suddenly you’re wondering where the whole batch went.

It’s salty, sweet, chewy, and rich, with just the right amount of edge. A bit like Daddy Bkes on a Sunday afternoon.

This one’s a keeper.

Ingredients

Ingredients

160g (1 1/8 cup) plain flour
100g (1 1/4 cups) shredded coconut
90g (1 1/8 cups) rolled oats
110g (1/2 cup) dark brown sugar
110g (1/2 cup) light brown sugar
150g (2/3 cup) butter, cubed
85g (1/4 cup) golden syrup
1 tsp bicarbonate of soda
1 tbs white miso paste

Garnish

Dark chocolate
Salted peanuts, toasted & chopped

Method

Preheat oven to 170°C (fan forced) and line 2 tray with baking paper
In a bowl combine flour, shredded coconut, oats & sugar.
Place butter into a saucepan and over medium heat, continuously swirling. The butter will foam and small solids will form (this is normal). Once the butter is brown, the foam has subsided and you can smell its nuttiness remove from heat.
To the butter add the miso & golden syrup stirring until dissolved.
Next add the bi carb soda, and then quickly add to your dry mixture.
Combine the wet and dry ingredients to form a dough.
Scoop a tablespoons worth of mixture out, roll in your hands to form a ball, and place onto your baking tray and push slightly down with the base of a glass to lightly flatten. Ensure to allow enough room between each anzac for the dough to spread during baking.
Place the tray into the fridge for 15mins before baking for 10-12mins.
Remove from oven and place onto a wire rack to cool.
Once cooled, heat some dark chocolate in the microwave, using small burst and stirring in between. Once the chocolate has melted, drizzle over the anzacs and sprinkle with toasted peanuts.

Notes

White miso paste works best, but you can also use red miso, it just has a more intense flavour.
Dont skip browning the butter, this is where you get all that good flavour from.
To get perfectly round anzacs, once removed from the oven use a cookie cutter to shape around the outside of the biscuits edges.