Anzac Biscuits Recipe

Name: Anzac Biscuits Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 22 biscuits
Ingredients: 150 grams plain flour; 90 grams rolled oats; 110 grams white sugar; 100 grams brown sugar; 85 grams desiccated coconut; 125 grams butter; 2 tablespoons golden syrup; 2 tablespoons boiling water; 1 teaspoon bicarbonate soda

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
22 biscuits
Calories
149 kcal
Course
Snacks
Cuisine
Australian

Anzac Biscuits Recipe

Elizabeth Reed

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If you're a fan of sweet treats with a touch of history, you're in for a treat with Anzac biscuits! These delicious cookies are a staple in Australia and New Zealand, with a history dating back to World War I. The combination of golden syrup, oats, coconut, and butter creates an irresistible biscuit with crispy edges and a chewy centre.

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Ingredients

Servings

150 grams plain flour (all-purpose flour)
90 grams rolled oats
110 grams white sugar
100 grams brown sugar
85 grams desiccated coconut
125 grams butter unsalted
2 tablespoons golden syrup
2 tablespoons boiling water
1 teaspoon bicarbonate soda

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Instructions

Get prepped by preheating your oven to 160°C (320°F). Then, line your baking tray or baking sheets with parchment paper (baking paper). (see note 1)
In a large bowl, sift the flour.
Add the oats, white sugar, brown sugar, and coconut and stir well to combine.
Melt butter, add the golden syrup in a small saucepan, and stir.
Add the boiling water, followed by the baking soda. Stir quickly until the mixture becomes frothy.
Add the melted butter mixture to the oat mixture until well combined.
Use a cookie scoop or ice cream scoop to portion out cookies. (see note 2)
Roll into balls and place onto baking sheet approximately 2 inches apart. Flatten them slightly using your hands or a fork. (see note 3)
Bake for 15 minutes until the edges are slightly brown and they are golden in colour. Allow them to cool on the baking tray for a few minutes before cooling them on a wire rack. (see note 4)

Notes

Use low heat
. I found the best oven temperature at 160° C (320°F) through many experiments. Low and slow is best for this sweet biscuit.
Each cookie scoop portion weighs approximately 30 grams (1 ounce).
Make sure you leave space between them as they do spread when cooking.
If you prefer a crispier cookie, bake them for 20 minutes (yes, they will be slightly harder when cooled!). Fifteen minutes is the sweet spot. However, if you prefer a soft Anzac biscuit, bake them for 12 minutes (gently remove them as they are quite delicate).
Use low heat. I found the best oven temperature at 160° C (320°F) through many experiments. Low and slow is best for this sweet biscuit.
Each cookie scoop portion weighs approximately 30 grams (1 ounce).
Make sure you leave space between them as they do spread when cooking.
If you prefer a crispier cookie, bake them for 20 minutes (yes, they will be slightly harder when cooled!). Fifteen minutes is the sweet spot. However, if you prefer a soft Anzac biscuit, bake them for 12 minutes (gently remove them as they are quite delicate).