ANZAC biscuits are an important part of celebrating ANZAC Day which falls on April 25th in Australia and New Zealand.
ANZAC biscuits traditionally included in care packages to the Australian and New Zealand Army Corps (shortened to ‘ANZACs’) fighting in WWII.
These oat biscuits are crisp on the outside and soft and chewy in the middle, with the distinctive rich flavour of golden syrup.
They also last a LONG time (1 month or even longer!) due to having no egg in the dough. They stay just as chewy and flavourful as the first day!
I always have my ANZAC biscuits with a cup of tea of coffee. And I rarely ever stop at just one!
- 1 cup (150 g) plain flour / all-purpose flour
- 1 cup (100 g) desiccated coconut
- 1 cup (105 g) rolled / old-fashioned oats
- ¾ cup (165 g) brown sugar, packed
- 150 g (5.5 oz) salted butter, roughly chopped
- ¼ cup (95 g) golden syrup
- ½ tsp (3 g) bicarbonate of soda / baking soda
- 1 tbsp (20 g) water
- Preheat the oven to 160°C/320°F (fan/convection) or 180°C/355°F (standard). Grease and line two large baking trays with baking paper.
- In a large bowl, stir together flour, coconut, oats, and sugar.
- Heat butter and golden syrup in a medium saucepan over medium heat. Cook, stirring, until the butter has completely melted and the mixture begins to bubble around the edges.
- In a separate small bowl, stir together the bicarbonate of soda and the water. Add to the bubbling butter mixture. Immediately take the saucepan off the heat and stir until the mixture is foaming.
- Pour butter mixture into the dry ingredients. Stir well until a soft dough comes together.
- Roll 1 tablespoon of mixture into a ball and place onto the prepared tray. Firmly flatten the ball. Repeat with remaining mixture.
- Bake for 10-12 minutes or until biscuits are lightly golden, especially golden around the edges. Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely. The biscuits will firm up as they cool.
- You can keep the biscuits in an airtight container for up to 3 weeks.
Substitutions & Tips
- Desiccated coconut: desiccated coconut gives the ANZAC biscuits their distinctive chewiness and flavour. If you want to omit the coconut, add an extra ½ cup of rolled oats.
- Brown sugar: you can substitute brown sugar with an equal amount of regular white sugar (preferably caster / superfine sugar).
- Salted butter: if you want to use unsalted butter, add ½ tsp of salt to the dry ingredients.
- Golden syrup: golden syrup is essential to the flavour of ANZAC biscuits. In a pinch, you can use light molasses or honey.
- Bicarbonate of soda / baking soda: do NOT substitute with baking powder. Make sure your bicarbonate of soda is in date before using.
Nutrition Information:Serving Size: 1 Biscuit
Amount Per Serving: Calories: 199Total Fat: 11gSaturated Fat: 7.9gTrans Fat: 0gUnsaturated Fat: 2.5gCholesterol: 17.9mgSodium: 394.4mgCarbohydrates: 23gFiber: 1.7gSugar: 9.3gProtein: 2g