Authentic ANZAC Biscuits
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
18 cookies
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Calories
165 kcal
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Course
Dessert, Baked Goods
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Cuisine
New Zealand
Authentic ANZAC Biscuits
Description
Authentic ANZAC Biscuits feature rolled oats, sweetened flaked coconut, flour, and sugar, bound together with a butter and golden syrup mixture activated by dissolved baking soda. The dough is portioned and flattened before baking until the edges brown. This baking process yields biscuits that are crisp on the edges with a slightly chewy interior courtesy of the oats and coconut. The absence of eggs keeps them stable and suited to longer storage or travel as originally intended.
The golden syrup contributes a distinctive sweetness and rich flavor distinct from honey or molasses, aligning with the traditional ANZAC biscuit profile. The method involves melting butter with golden syrup, then combining it with the dry ingredients and the baking soda dissolved in boiling water to produce the characteristic texture.
These biscuits are suitable for enjoying on their own or with tea. They should be cooled on the baking sheet before transferring to a rack to finish cooling. Variations in oat types or coconut sweetness can adjust their final sweetness and texture.
Adjusting coconut sweetness or oat type allows customization for taste preferences. Golden syrup is key for authenticity and can be sourced online or specialty stores. This recipe honors the wartime origin without eggs, ensuring durability.
Ingredients
- 1 cup rolled oats
- 1 cup flake coconut sweetened
- 1 cup all-purpose flour
- 1 cup sugar granulated white
- 125 grams butter 1 stick plus 1 Tbs – my original recipe says 125g
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
- 2 tablespoons water boiling
Instructions
Get prepped
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper.
Make the cookie dough
- In a large bowl, combine the oats, coconut, flour, and sugar.
- In a saucepan, melt the butter and golden syrup together over a medium heat. When well blended, remove from heat.
- Dissolve the baking soda in the boiling water and add to the butter mixture.
- Pour the butter mixture into the dry ingredients and mix together.
Scoop onto prepared baking sheet
- Use a small cookie scoop to portion out cookies, and roll into balls, placing on the baking sheet about 2 inches apart (they do spread).
- Flatten with the bottom of a glass (sprayed with baking spray to stop the cookies from sticking!). You can use a fork as well!
Bake cookies
- Bake for 12-15 minutes, cooking one sheet at a time.
- Cookies are done when the edges are brown.
- Allow to cool on the baking sheet, before removing to a wire rack to cool completely.
- Devour.
Notes
- These biscuits omit eggs intentionally, reflecting wartime ingredient limitations and enhancing shelf stability.
- Replacing sweetened coconut with unsweetened will reduce overall sweetness.
- Using old-fashioned rolled oats instead of quick-cook oats affects texture, resulting in more chewiness.
- Golden syrup contributes a unique flavor and can be found online or specialty stores; it differs from honey or molasses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 134mg | 6% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 175IU | 4% |
| Calcium | 5mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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