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.
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Ingredients
- 130 g plain flour (all-purpose flour) (1 cup / 4.6oz)
- 150 g granulated white sugar (¾ cup / 5.3oz)
- ¼ teaspoon salt
- 1 ¼ cups rolled oats (not quick oats) (130g/~4 ½oz)
- ¾ cup fine desiccated coconut (55g/~2oz)
- ¼ cup golden syrup (notes 4)
- 113 g unsalted butter (½ cup / 1 stick)
- 1 teaspoon baking soda (bicarbonate soda)
- 1 ½ tablespoons boiling water (6 teaspoons - see notes) (notes 1)
For best results, always weigh ingredients where a weight is provided
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F / 160C. Line two baking sheets with baking paper.
- 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.
- Stir the wet ingredients into the dry ingredients until it forms a sticky dough.
- 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 11-13 minutes, turning the tray at the halfway point (notes) until golden brown. If they've spread in awkward shapes,Immediately use a round cookie cutter to swirl around them to make them nice and round again and thicken them up.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
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For best results, you should always weigh ingredients like flour and sugar. Believe it or not, the way you measure ingredients can make a big difference.
- Kitchen scales are relatively cheap and last forever
- if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- This dough should be quite sticky, not dry. If it's dry you may be using a different method to measure your dry ingredients (see note 2) or your tablespoon may be only 15ml (see note 1)
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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: Around 12 minutes will give you the perfect deep golden brown colour and a chewy centre. You can bake them a little longer if you prefer crunchy cookies but note they will get very dark in colour.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
