Anzac Biscuits Recipe – Australian Special
Anzac Biscuits are a cherished Australian and New Zealand classic, known for their crisp edges, chewy centers, and nostalgic history. Originally sent to soldiers by their families during WWI, these oat and coconut cookies are egg-free, travel well, and stay fresh for days. They’re perfect for afternoon tea or a simple homemade treat any time of year.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Anzac Biscuits Ingredients:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup desiccated coconut
- 3/4 cup brown sugar (or white sugar)
- 1/2 cup (115g) unsalted butter
- 2 tbsp golden syrup (or substitute with honey or maple syrup)
- 1/2 tsp baking soda
- 2 tbsp boiling water
- Pinch of salt (optional)
Preheat Oven:
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
Mix Dry Ingredients:
In a large bowl, combine oats, flour, coconut, sugar, and salt.
Melt Wet Ingredients:
In a saucepan, melt butter and golden syrup over low heat.
Add Baking Soda:
Mix baking soda with boiling water, then stir into the butter mixture (it will foam slightly).
Combine Mixtures:
Pour the wet mixture into the dry ingredients and stir until fully combined.
Form Biscuits:
Scoop tablespoon-sized portions and roll into balls. Flatten slightly and place on the baking sheet, spaced apart.
Bake:
Bake for 12–15 minutes, or until golden brown. For a chewier texture, bake for less time; for crunchier biscuits, bake a little longer.
Cool:
Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Notes :
Golden Syrup Substitute: Honey or maple syrup can be used, but golden syrup gives the authentic flavor.
Storage: Store in an airtight container for up to 1 week. They also freeze well.
Texture Tip: For soft, chewy biscuits, bake for 10–12 minutes. For crispier ones, go for 15–18 minutes.
Add-Ins: Feel free to add chopped nuts, dried fruit, or a sprinkle of cinnamon for a twist—though traditionalists may object!
