Anzac Biscuits
Golden, crisp-edged biscuits with a chewy centre, packed with rolled oats, desiccated coconut, and caramelised golden syrup.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 18
- Difficulty
- Easy
- Calories
- 145 kcal
Equipment
- •Baking tray
- •Baking paper
- •Large mixing bowl
- •Small saucepan
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 145 kcal
- fat
- 7 g
- carbs
- 18 g
- fibre
- 1 g
- protein
- 2 g
- calories
- 145 kcal
Instructions
- 1
Preheat the oven to 160C fan-forced and line two baking trays with baking paper.
- 2
Combine rolled oats, plain flour, desiccated coconut, caster sugar, brown sugar, and salt in a large bowl.
- 3
Melt the butter and golden syrup together in a small saucepan over low heat until smooth.
- 4
Dissolve the bicarbonate of soda in two tablespoons of boiling water in a small cup.
- 5
Stir the bicarb mixture into the warm melted butter mixture until it foams.
- 6
Pour the frothy liquid immediately into the dry oat ingredients.
- 7
Mix thoroughly with a wooden spoon until a uniform, sticky dough forms.
- 8
Roll level tablespoons of dough into balls and place them 5 cm apart on baking trays.
- 9
Press down gently on each ball with your fingers to flatten slightly.
- 10
Bake for 12 to 14 minutes until deep golden brown.
- 11
Cool on the trays for 5 minutes, then transfer to a wire rack to firm up completely.
Chef's tips
Bake for 12 minutes if you prefer a soft, chewy centre, or extend baking to 15 minutes for a traditional crisp snap. Do not skip dissolving the bicarb soda in boiling water, as this activates the classic frothing reaction with the warm syrup.
Ingredient substitutions
- golden syrup → dark malt extract or treacle
- unsalted butter → dairy-free baking block
Storage
Store completely cooled biscuits in an airtight tin at room temperature for up to two weeks.
Reheating
Biscuits are traditionally served at room temperature, but you can warm them at 150C for 2 minutes to restore crispness.
Common mistakes to avoid
- •Placing dough balls too close together on the tray, causing biscuits to join during baking.
- •Baking at too high a temperature, which burns the golden syrup before the oats cook through.
Serving suggestions
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