Anzac Biscuits

Name: Anzac Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 servings
Cuisine: Australian
Ingredients: 150 g Plain flour; 90 g Rolled oats; 85 g desiccated coconut; 150 g Brown sugar; 1 pinch Fine sea salt; 125 g Unsalted butter; 2 tbsp golden syrup; 0.5 tsp bicarbonate of soda; 2 tbsp boiling water

Classic golden Anzac biscuits with toasted oats, sweet coconut, and rich golden syrup, baked until crisp on the edges with a chewy centre.

🇦🇺Australia· New South Wales

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 20
Difficulty: Easy
Calories: 145 kcal

Ingredients

0 of 9 gathered

Servings

150 g Plain flour — sifted
90 g Rolled oats — traditional whole rolled oats
85 g desiccated coconut — finely shredded dry coconut
150 g Brown sugar — firmly packed for caramel notes
1 pinch Fine sea salt — around 1/4 tsp
125 g Unsalted butter — chopped into cubes
2 tbsp golden syrup — thick amber cane syrup
½ tsp bicarbonate of soda — bicarb soda
2 tbsp boiling water — freshly boiled from the kettle

Equipment

•Large mixing bowl
•Small saucepan
•Two large baking trays
•Baking paper
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 145 kcal
fat: 7 g
carbs: 19 g
fibre: 1 g
protein: 2 g
calories: 145 kcal

Instructions

1
Preheat your oven to 160C fan-forced and line two large baking trays with baking paper.
2
Sift the plain flour into a large mixing bowl.
3
Add the rolled oats, desiccated coconut, brown sugar, and sea salt, stirring well to combine.
4
Melt the cubed butter and golden syrup together in a small saucepan over low heat until smooth.
5
Mix the bicarbonate of soda with the boiling water in a small cup until dissolved.
6
Pour the bicarb liquid into the warm butter mixture and stir as it froths up vigorously.
7
Pour the foaming butter mixture directly into the dry ingredients.
8
Mix thoroughly with a wooden spoon until a glossy, cohesive dough forms.
9
Roll level tablespoons of dough into smooth balls and place them five centimetres apart on the trays.
10
Flatten each ball slightly with your fingertips to help them spread evenly.
11
Bake for twelve to fifteen minutes until deep golden brown and fragrant.
12
Leave on the baking trays for five minutes before transferring to a wire rack to crisp up completely.

Chef's tips

For chewier biscuits, pull them from the oven at twelve minutes while the centres are slightly pale. If you prefer a fully crunchy biscuit, bake for fifteen to sixteen minutes until deeply bronzed.

Ingredient substitutions

brown sugar → caster sugar for a paler, crunchier biscuit
golden syrup → dark treacle or equal parts honey and maple syrup

Storage

Store completely cooled biscuits in an airtight tin at room temperature for up to two weeks.

Reheating

Enjoy at room temperature, or warm in an oven at 150C for three minutes to refresh crispness.

Common mistakes to avoid

•Baking at too high a temperature which burns the golden syrup before the oats toast.
•Leaving out the bicarb water mix, which prevents the classic aerated chewiness.
•Spacing biscuits too close together on the tray, causing them to merge while baking.

Serving suggestions

Serve warm with a hot cup of Billy tea or flat white.Pair with cold milk for an afternoon tea treat.Stack in an airtight tin for a picnic or lunchbox snack.