Anzac Biscuits Stick to Baking Parchment

Our answer

Nigella's Seed-Studded Anzac Biscuits (from SIMPLY NIGELLA) are made with a base of butter, sugar, golden syrup, flour and rolled oats. The raw mixture can be a little sticky and the biscuits should be baked on baking sheets lined with baking parchment. Baking parchment is non-stick and the cookies should release fairly easily from the parchment, though if greaseproof paper is used then there is a chance thet the biscuits will stick to this type of paper.

It may also help to remove the cookies from the parchment-lined sheets while they are still warm, as they harden as they cool and are more likely to stick once they are cold. Once the biscuits have baked, let them cool for no more than 5 minutes before carefully transferring them to a wire cooling rack. If the biscuits are still soft then use a wide spatula, such as a fish slice or similar slotted spatula, to move them, as this will help to support the biscuits as they are moved.