Anzac Biscuits Recipe

Introduction

Classic Anzac biscuits are a deliciously crunchy and chewy treat with a rich history. Made from simple pantry staples like oats, coconut, and golden syrup, these biscuits are perfect for tea time or whenever a sweet snack calls.

Ingredients

• 1 cup plain flour (all purpose flour)
• 1 cup rolled oats
• 1 cup desiccated coconut, unsweetened
• 3/4 cup white sugar, preferably caster or superfine
• 150g / 5oz unsalted butter
• 4 tbsp golden syrup
• 1 tsp baking soda (bicarbonate soda)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) or 160°C if using a fan-forced oven. Line two baking trays with baking paper.
2. Step 2: In a bowl, mix together the plain flour, rolled oats, desiccated coconut, and white sugar until combined.
3. Step 3: In a saucepan over medium-high heat, melt the unsalted butter and golden syrup together, stirring occasionally until fully melted.
4. Step 4: Remove the saucepan from the heat and immediately stir in the baking soda. It will fizz up—this is normal.
5. Step 5: Pour the butter and syrup mixture into the dry ingredients. Mix until just combined. The mixture will be crumbly but should stick together when pressed.
6. Step 6: Using about 1 tablespoon of mixture per biscuit, roll into balls and then flatten them gently into patties. Arrange them on the prepared trays, spacing them about 2.5 cm (1 inch) apart. For crisper biscuits, make them thinner; for a chewier center with crispy edges, make them thicker.
7. Step 7: Bake for 15 minutes, swapping trays halfway through baking, or until deep golden brown. For slightly chewier biscuits, bake for 12 minutes instead.
8. Step 8: Let the biscuits stand on the trays for 5 minutes before transferring them to a wire rack to cool completely. They will harden as they cool.

Tips & Variations

• For a nuttier flavor, add 1/2 cup of chopped walnuts or macadamia nuts to the dry ingredients.
• Substitute golden syrup with maple syrup or honey for a different twist, but note the flavor will vary.
• Ensure the oats are rolled oats and not quick oats for the best texture.
• Press the biscuits slightly thinner for a crispier result or leave thicker for a softer, chewier center.

Storage

Store Anzac biscuits in an airtight container at room temperature for up to two weeks. They maintain their texture well and do not require refrigeration. To refresh biscuits that have softened, reheat in a low oven for a few minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes Anzac biscuits different from regular cookies?

Anzac biscuits traditionally contain rolled oats, desiccated coconut, and golden syrup, giving them a unique chewy and crunchy texture. They also have a historical connection to the Australian and New Zealand Army Corps (ANZAC), making them a heritage treat.

Can I make Anzac biscuits gluten-free?

Yes, you can use gluten-free plain flour as a substitute to make gluten-free Anzac biscuits. Just ensure the oats are also certified gluten-free to avoid cross-contamination.

Anzac Biscuits Recipe

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4.9 from 72 reviews

Anzac Biscuits are a traditional Australian treat known for their crisp edges and chewy centers. Made with rolled oats, desiccated coconut, golden syrup, and a touch of baking soda, these cookies deliver a perfect balance of sweetness and texture. Originating from World War I, these biscuits are easy to make and make a delightful snack or teatime companion.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 biscuits 1x
• Category: Cookies/Biscuits
• Method: Baking
• Cuisine: Australian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup plain flour (all purpose flour)
• 1 cup rolled oats
• 1 cup desiccated coconut (unsweetened)
• 3/4 cup white sugar (preferably caster or superfine)
• 1 tsp baking soda (bicarbonate soda)

Wet Ingredients

• 150g / 5oz unsalted butter
• 4 tbsp golden syrup

Instructions

1. Preheat Oven: Set your oven to 180°C (350°F) or 160°C fan forced, ensuring it reaches the right temperature for baking the biscuits evenly.
2. Prepare Baking Trays: Line two baking trays with baking paper to prevent the biscuits from sticking and facilitate easy cleanup.
3. Mix Dry Ingredients: In a large bowl, combine the plain flour, rolled oats, desiccated coconut, and white sugar thoroughly, distributing each ingredient evenly.
4. Melt Butter and Golden Syrup: Place unsalted butter and golden syrup in a saucepan over medium-high heat, stirring constantly until the butter completely melts and the mixture is smooth.
5. Add Baking Soda: Stir in the baking soda to the melted mixture; it will fizz up, which is normal. Immediately remove the saucepan from the heat to prevent further reaction.
6. Combine Wet and Dry Mixtures: Pour the butter and syrup mixture into the dry ingredients and mix until just combined. The dough will be crumbly but should hold together when pressed.
7. Form Patties: Take roughly one tablespoon of dough, scrunch it into a ball, then flatten into a patty. For crisper biscuits, make thinner patties; for chewier centers, make thicker ones. Place the patties about 2.5 cm (1 inch) apart on the baking trays.
8. Bake: Bake the biscuits in the preheated oven for 15 minutes, swapping the trays halfway through the baking to ensure even color. For a chewier texture, reduce baking time to 12 minutes. The biscuits should turn a deep golden color.
9. Cool to Crisp: Let the biscuits stand on the trays for 5 minutes after baking, then transfer them to a wire rack to cool completely. The biscuits harden as they cool, achieving their signature crispness.

Notes

• Golden syrup is vital for the authentic flavor and texture of Anzac biscuits; if unavailable, light corn syrup can be used but flavor may slightly differ.
• Adjust the thickness of the patty to control the texture of the biscuit; thinner for crispier, thicker for softer centers.
• Make sure to swap baking trays halfway through baking for even cooking and browning.
• Use unsalted butter to better control the saltiness in the recipe.
• These biscuits keep well in an airtight container for up to a week.

Keywords: Anzac Biscuits, Australian Cookies, Oat Cookies, Golden Syrup Biscuits, Traditional Anzac Recipe