Anzac Biscuits

Name: Anzac Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 servings
Cuisine: Australian
Ingredients: 90 g Rolled oats; 150 g Plain flour; 75 g desiccated coconut; 150 g soft brown sugar; 125 g Unsalted butter; 2 tbsp golden syrup; 0.5 tsp bicarbonate of soda; 2 tbsp boiling water

Golden, buttery oat and coconut biscuits with a distinct caramelised golden syrup flavour and a chewy or crisp bite.

🇦🇺Australia· Western Australia

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 20
Difficulty: Easy
Calories: 135 kcal

Ingredients

0 of 8 gathered

Servings

90 g Rolled oats — traditional whole rolled oats
150 g Plain flour — sifted
75 g desiccated coconut — finely grated dried coconut
150 g soft brown sugar — firmly packed
125 g Unsalted butter — chopped
2 tbsp golden syrup — thick amber sugar syrup
½ tsp bicarbonate of soda — also called bicarb soda
2 tbsp boiling water — freshly boiled

Equipment

•baking tray
•baking paper
•mixing bowl
•small saucepan
•wire cooling rack

Nutrition

Per serving, approximate

Calories: 135 kcal
fat: 6 g
carbs: 18 g
fibre: 1 g
protein: 2 g
calories: 135 kcal

Instructions

1
Preheat oven to 160°C fan-forced or 180°C conventional and line two large baking trays with baking paper.
2
Mix the rolled oats, sifted plain flour, desiccated coconut, and soft brown sugar together in a large mixing bowl.
3
Melt the chopped butter and golden syrup together in a small saucepan over low heat until smooth and liquid.
4
Stir the bicarbonate of soda into the boiling water in a small heatproof cup until it dissolves and froths.
5
Pour the foaming soda liquid into the warm melted butter mixture and stir immediately to combine.
6
Pour the warm butter liquid over the dry oat mixture in the large bowl.
7
Stir thoroughly with a wooden spoon until a cohesive, slightly sticky dough forms.
8
Roll rounded tablespoons of mixture into neat balls and arrange them 5 cm apart on the prepared baking trays.
9
Flatten each ball gently with your fingers or a fork until about 1 cm thick.
10
Bake for 10 to 12 minutes for chewy biscuits, or 14 to 16 minutes for crisp biscuits, until deep golden.
11
Leave biscuits on the trays for 5 minutes to firm, then transfer them to a wire rack to cool completely.

Chef's tips

Adjust baking time to achieve your favourite texture: 10 to 12 minutes yields a soft, chewy centre, while 15 minutes creates a classic firm snap. Always dissolve the bicarb soda in hot water before adding it to warm syrup to ensure even aerating and caramelisation.

Ingredient substitutions

golden syrup → light treacle or dark corn syrup
desiccated coconut → an equal weight of extra rolled oats

Storage

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

Reheating

Eat at room temperature, or warm in an oven at 150°C for 3 minutes to restore oven-fresh crispness.

Common mistakes to avoid

•Overbaking the biscuits, which dries them out and removes their signature chewy texture.
•Placing dough balls too close together on the baking tray, causing them to merge while spreading.
•Omitting the boiling water when mixing bicarb soda, resulting in bitter soda pockets.

Serving suggestions

Serve warm or cold with a hot cup of black tea or flat white coffee.Pack into tins for morning tea on road trips or bushwalks.Pair with a slice of sharp cheddar cheese for a traditional contrast.