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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/anzac-biscuits-recipe/