Crunchy on the edges and chewy in the middle this easy Anzac Biscuits recipe is an Aussie classic. These buttery, golden biscuits (aka cookies) can be thrown together and baked all in under 30 minutes.
Many an Aussie grew up on Anzac Biscuits. This is a sweet biscuit (aka cookie) that’s golden, buttery, chewy and crunchy all at once and it’s perfect for dunking in a cuppa. Just sayin’.
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If you’ve never tried an Anzac Biscuit, you’re in for a real treat. If you have, you know how good these babies are. That buttery, caramel flavour is just sensational and coconut and oats make these traditional Aussie treat chewy and addictive.
What are Anzac biscuits?
Originally known as ‘Soldiers Biscuits’ back in the day, Anzac biscuits were made by women back home who would send these cookies to soldiers abroad.
They became known as Anzac Biscuits after the landing in Gallipoli using the acronym of the Australian and New Zealand Army Corps.
They were – and still are – made using ingredients that wouldn’t spoil so you won’t find any eggs in these sweet biscuits (also omitted due to their scarcity in war time).
Lest we forget.
Anzac Day, 25th of April every year is the anniversary of our troops landing in Gallipoli and a day for Australia and New Zealand to remember the soldiers who gave their lives. While eaten all year round, this is the day many an Aussie will break out an Anzac bikkie.
How to make Anzac Biscuits
My Easy Anzac Biscuits recipe is made using traditional ingredients and steps, like oats, coconut, golden syrup, melted butter and baking soda dissolved in boiling water before adding it to the mixture.
Start by mixing all the dry ingredients together in a bowl (photo 1). Mix them well so they’re evenly distributed.
Now melt together the butter and golden syrup over low heat. Mix baking soda with boiling water and add that to the butter too (photo 2).
Now pour the wet ingredients into the dry ingredients and mix it all together (photos 3 & 4).
I like to use a cookie scoop to portion the dough but don’t press it together too tightly. Sit them on baking trays about 2 inches apart. Definitely don’t overcrowd the trays as they do spread.
Bake for 14 minutes. The longer they bake the crunchier they become so bake them to your preference however, if you like a very crunch Anzac, I would turn the temperature down on the oven by 20C and cook them for around 20-25 minutes. I haven’t tested this as I like mine chewy but if you don’t turn the oven down, they are likely to burn.
I don’t know the science behind this but I tried a batch of my cookies with and without this step and I found the batch with the baking soda dissolved in boiling water first;
- Turned far more golden
- Turned out chewier
Both of these points are quintessential factors in a perfect Anzac bikkie.
Golden syrup: Please, please try to get real golden syrup. If you can’t find it in your grocery store, try online. If you really can’t get it try a ratio of 2 parts molasses or treacle to 1part honey or maple syrup. It won’t be the same but it will come close.
Coconut: I use shredded coconut but traditionally desiccated (very finely cut) coconut was used. You can use sweetened or unsweetened but I prefer unsweetened as there is already plenty of sweetness in the recipe.
Aside from having a lovely story, these biscuits honestly are so delicious. My favourite way to eat them is dunked in a cup of tea. So, so good.
Why are you still reading, go whip up a batch of these Easy Anzac Biscuits for Anzac Day or any day!
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Easy Anzac Biscuits
- 130 g (1 cup / 4.6oz) plain (all-purp) flour
- 150 g (3/4 cup) granulated white sugar
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats (not quick oats)
- 2/3 cup desiccated coconut
- 1/4 cup golden syrup (notes)
- 113 g (1/2 cup / 1 stick) unsalted butter
- 1 teaspoon baking soda (bicarbonate)
- 1 1/2 tablespoons boiling water
- Preheat the oven to 180C / 350F / 160C fan forced.
- In a large bowl, whisk together the flour, sugar, oats, coconut and salt until well combined. Set aside.
- Combine the golden syrup and butter in a small saucepan and melt together over low heat.
- Mix the baking soda with the boiling water and add to the butter mixture. It should start to get frothy straight away.
- Mix the wet ingredients into the dry ingredients
- Use a small cookie scoop to scoop balls of loose cookie dough onto baking trays at least 2 inches apart. Don’t overcrowd the trays as they spread.
- Bake for 14 minutes, turning the tray at the halfway point (notes)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Golden syrup: Golden syrup is readily available in Australia and the UK. If you are unable to find it in your local grocery store, try to get it online - it's worth using the right thing.
If that option is no good, you could mix a little treacle or molasses with honey or maple syrup (2 parts molasses / treacle to 1 part honey / maple syrup). The flavour won't quite be the same but it will be similar.
- Scooping the dough: I use a small cookie scoop and don't press the dough too firmly into the scoop after scooping it.
If you don't have a cookie scoop, you want about 2 tablespoons of the dough, then roll into balls but don't roll them too firmly. The air pockets increase the chewy factor. Yum!
- Baking time: 14 minutes will give you the perfect golden colour and a chewy centre. If you want biscuits that are crunchy all the way through I would cook them on a lower temperature for longer. Not tested but I would try 160C for 20-25 minutes.
TOOLS USED IN THIS RECIPE
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