Classic ANZAC Biscuits

This ANZAC biscuits recipe mixes rolled oats, coconut, flour and sugar with melted butter and golden syrup for crisp edges and a chewy centre. There are no eggs, and it makes about 24 biscuits.

They’re traditionally baked around ANZAC Day in April, but they’re good any time with a cuppa. They keep for up to 2 weeks in an airtight tin.

The one step people get wrong is the bicarb. Mixed with boiling water and stirred into the hot syrup, it fizzes up and gives the biscuits their light, cracked texture.

A little history

The Anzac biscuit is named after the Australian and New Zealand Army Corps from World War I. It’s still baked in both countries to mark ANZAC Day each April.

Because there’s no egg and plenty of golden syrup, the biscuits keep well for weeks. That’s a big part of why they’ve stayed so popular for bake sales and lunchboxes.

The fizz step

1. Melt the butter and golden syrup together on low heat until smooth.
2. Stir the bicarb into the boiling water. It will start to fizz.
3. Tip it straight into the hot syrup. It foams up and turns pale. That’s what you want.
4. Pour it over the dry ingredients while it’s still foamy and mix well.

Use traditional rolled oats rather than quick oats, and real golden syrup. Honey and maple syrup change the flavour and texture.

Chewy or crunchy?

Either way, they firm up as they cool. Leave them on the tray for 5 minutes before moving them to a rack.

Classic ANZAC Biscuits Recipe

Recipe by Ella McKenzie

0.0 from 0 votes

Course: Biscuits, DessertCuisine: AustralianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Traditional ANZAC biscuits with crisp edges and a chewy oat and coconut centre, made with golden syrup and no eggs. Makes about 24.

Ingredients

• 1 cup rolled oats

• 1 cup plain flour

• 1 cup desiccated coconut

• 3/4 cup caster sugar

• 125 g butter

• 2 tablespoons golden syrup

• 1 teaspoon bicarbonate of soda

• 2 tablespoons boiling water

Directions

• Preheat oven to 160 degrees Celsius fan-forced. Line two baking trays with baking paper.
• Combine oats, flour, coconut and sugar in a large bowl.
• Melt butter and golden syrup together in a small saucepan over low heat until smooth.
• Mix bicarbonate of soda with boiling water, then stir immediately into the butter and syrup mixture.
• Pour wet mixture into dry ingredients and stir until well combined.
• Roll tablespoons of mixture into balls, place on trays and flatten slightly.
• Bake for 12 to 15 minutes until golden brown. Biscuits will firm up as they cool.
• Cool on the tray for 5 minutes then transfer to a wire rack to cool completely.

Notes

• Don’t overbake: they firm up a lot as they cool, so take them out while the centres are still soft.
• Crunchier biscuits: flatten the balls a little thinner and bake 2 to 3 minutes longer.
• Use real golden syrup: honey or maple syrup change the flavour and texture.
• Freezer tip: unbaked dough balls freeze well. Bake from frozen, adding 2 to 3 minutes.

ANZAC biscuits recipe troubleshooting

• Spread too thin: the butter mixture was very hot, or the balls were too big. Let it cool for a minute and stick to tablespoon-sized balls.
• Too hard: they were overbaked. Take them out as soon as they’re golden.
• Too soft after cooling: they were a little underbaked. Give the next tray 2 more minutes.
• Crumbly dough that won’t hold: the flour was over-measured. Spoon flour into the cup rather than scooping.
• Stuck to the tray: always line the tray with baking paper.

Variations

• Chocolate dipped: dip half of each cooled biscuit in melted dark or milk chocolate and leave to set on baking paper.
• ANZAC slice: press the mix into a lined slice tin, bake a little longer and cut into squares.
• Gluten free: use a gluten free flour blend and oats labelled gluten free.

Make ahead and storage

Store cooled biscuits in an airtight container at room temperature for up to 2 weeks. Baked biscuits freeze for up to 3 months, layered between baking paper.

To bake fresh later, roll the dough into balls, freeze them on a tray, then move them to a bag. Bake straight from frozen with 2 to 3 extra minutes.

Frequently asked questions

This ANZAC biscuits recipe is simple, cheap and keeps for ages. Get the fizz right, choose chewy or crunchy, and you’ll have a tin full in under half an hour.

Happy baking,
Ella x