If you are searching for a timeless treat that combines a perfect balance of crunchy oats, golden syrup sweetness, and a coconut-infused hug of flavor, then look no further. The Anzac Biscuits (Golden Oatmeal Cookies) Recipe is an absolute gem that’s as rich in history as it is in taste. These delightful cookies have a beautiful golden color, a slightly chewy center with crisp edges, and they come together effortlessly with simple pantry staples. Every bite offers that nostalgic comfort and the story behind the biscuit only adds to their charm. I am beyond excited to share this beloved recipe that will quickly become your go-to snack or afternoon tea companion.
Ingredients You’ll Need
Believe it or not, these Anzac Biscuits come together with just a handful of basic ingredients, each playing a vital role in creating their iconic flavor and texture. From the rolled oats that add hearty chew, to the golden syrup that gives sweetness and color, every ingredient is a star in its own right.
- 1 cup plain flour: The base for structure, all-purpose flour keeps these cookies tender yet firm enough to hold their shape.
- 1 cup rolled oats: Adds wholesome texture and that unmistakable oatmeal goodness.
- 1 cup desiccated coconut (unsweetened): Offers a subtle coconut flavor and chewy bits for extra dimension.
- 3/4 cup white sugar (preferably caster/superfine): Sweetens the biscuit with a clean, delicate touch that blends perfectly.
- 150g / 5oz unsalted butter: Brings richness and helps create that beautiful golden color when baked.
- 4 tbsp golden syrup: This is the traditional binder providing that distinct caramelized flavor and glossy finish.
- 1 tsp baking soda (bicarbonate soda): Reacts with the golden syrup mixture to give a light, tender crumb with the signature bite.
How to Make Anzac Biscuits (Golden Oatmeal Cookies) Recipe
Step 1: Preheat and Prepare Your Oven
Get your oven warmed up to 180°C/350°F (160°C fan forced) so it’s ready the moment your biscuits are shaped and waiting. Line two baking trays with baking paper—this ensures easy cleanup and prevents sticking, helping your biscuits bake evenly and develop their lovely golden hue.
Step 2: Combine the Dry Ingredients
In a large bowl, mix together the plain flour, rolled oats, desiccated coconut, and white sugar. This combination forms the deliciously textured backbone of your biscuits, giving both chewiness and slight crunch in every bite.
Step 3: Melt Butter and Golden Syrup
In a saucepan over medium-high heat, gently melt the unsalted butter and golden syrup together. Stir constantly so the butter melts smoothly, and your syrup doesn’t stick to the pan or burn. This warm, amber mixture is the secret to that soft chew and deep flavor.
Step 4: Add the Baking Soda and Stir
Once melted, add the baking soda to the butter and golden syrup mixture. It will fizz and bubble up—this is exactly what you want! This fizzing reaction lightens the dough so the final cookie isn’t too dense. Remove the pan from heat immediately after stirring to keep the chemistry just right.
Step 5: Bring It All Together
Pour your buttery syrup mixture into the bowl with the dry ingredients. Mix everything just until combined. The dough will look crumbly, yet should stick together nicely when pressed—it’s a sign you’ve nailed the perfect consistency before shaping.
Step 6: Shape and Lay Out Your Biscuits
Take a tablespoon of the mixture, scrunch it into a ball, and flatten it gently into a patty. How thick you make these patties is up to you—a thinner biscuit will be crispier, while a thicker one will have a soft, chewy center with crisp edges. Place your patties about 2.5 cm (1 inch) apart on the lined trays to give them space to spread beautifully.
Step 7: Bake to Golden Perfection
Bake for 15 minutes, making sure to swap the trays halfway through for even browning. If you prefer a chewier biscuit, reduce the baking time to 12 minutes. Watch them closely—the moment they turn a deep golden color, you know they’re ready to come out and start cooling.
Step 8: Cool and Crisp
Once out of the oven, allow your Anzac Biscuits to cool on the trays for about 5 minutes. Then transfer them to a wire rack to cool completely. This step is crucial because the biscuits firm up as they cool, giving that perfect snap or chewiness everyone loves.
How to Serve Anzac Biscuits (Golden Oatmeal Cookies) Recipe
Garnishes
Anzac Biscuits are wonderful on their own, but you can easily add a little flair by sprinkling a tiny bit of shredded coconut on top before baking or serving with a dusting of cinnamon for a warm twist. For a decadent touch, dip half the biscuit in melted dark chocolate once cooled, then allow it to set.
Side Dishes
These golden oatmeal cookies pair beautifully with a steaming cup of tea or coffee, making them the ultimate teatime treat. For a dessert platter, consider offering fresh fruit like sliced oranges or berries alongside your Anzac Biscuits for a refreshing balance.
Creative Ways to Present
Looking to impress guests? Stack your Anzac Biscuits with layers of homemade vanilla ice cream or a dollop of whipped cream and a drizzle of honey between them for an indulgent cookie sandwich. You can also package them in a rustic gift box tied with twine—the perfect homemade gift for friends and family!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your Anzac Biscuits in an airtight container at room temperature. They will stay fresh and maintain their texture for up to one week, making them perfect to bake ahead for busy days or special occasions.
Freezing
You can freeze Anzac Biscuits for longer storage. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag. They will keep well for up to 3 months. When you want to enjoy them, just thaw at room temperature—they taste just as delicious as freshly baked!
Reheating
If you like your Anzac Biscuits warm, pop them in a preheated oven at 160°C (320°F) for about 3 to 5 minutes. This brings back that freshly baked aroma and slight softness, almost as if you just made them.
FAQs
What makes Anzac Biscuits special?
These cookies have a cherished history linked to Australian and New Zealand soldiers in World War I, made with simple ingredients that store well during transport. Their unique texture and sweet flavor have helped them become beloved treats beyond their historical roots.
Can I substitute golden syrup?
Golden syrup is traditional and provides a distinctive taste and color. If unavailable, you can try using light corn syrup or honey, but the flavor and texture might vary slightly from the classic Anzac Biscuits (Golden Oatmeal Cookies) Recipe.
Are Anzac Biscuits gluten-free?
Traditional Anzac Biscuits use plain flour, so they are not gluten-free. However, you can experiment with gluten-free all-purpose flour blends to make a gluten-free version, keeping in mind the texture may change a bit.
Why do the biscuits harden as they cool?
When fresh out of the oven, Anzac Biscuits are softer due to heat and moisture in the dough. Cooling allows the butter and syrup to set firmly, leading to the signature snap or chewiness depending on thickness.
Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 24 hours before baking, which can help deepen the flavors. Just remember to allow it to come to room temperature slightly for easier shaping.
Final Thoughts
I cannot recommend enough giving the Anzac Biscuits (Golden Oatmeal Cookies) Recipe a try. It’s a simple yet deeply satisfying biscuit that brings a warm, nostalgic feeling with every bite. Whether you bake them for yourself, family, or friends, these golden gems are sure to brighten any day with their delightful taste and comforting character. Happy baking and enjoy every crumb of this golden treasure!
Print
Anzac Biscuits (Golden Oatmeal Cookies) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 biscuits
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Description
Anzac Biscuits are traditional golden oatmeal cookies with a delightful chewy center and crispy edges, made from a simple mix of oats, coconut, and golden syrup. These classic Australian and New Zealand treats are easy to prepare and bake to a perfect golden finish, offering a nostalgic, sweet bite with a rich buttery flavor and subtle caramel notes.
Ingredients
Dry Ingredients
- 1 cup plain flour (all purpose flour)
- 1 cup rolled oats
- 1 cup desiccated coconut (unsweetened)
- 3/4 cup white sugar (preferably caster/superfine)
- 1 tsp baking soda (bicarbonate soda)
Wet Ingredients
- 150g (5oz) unsalted butter
- 4 tbsp golden syrup
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C if using a fan forced oven to ensure even baking.
- Prepare Baking Trays: Line two baking trays with baking paper to prevent sticking and ensure easy removal of the biscuits.
- Mix Dry Ingredients: In a bowl, combine the plain flour, rolled oats, desiccated coconut, and white sugar thoroughly to create an even mixture.
- Melt Butter and Golden Syrup: Place the unsalted butter and golden syrup in a saucepan over medium-high heat and stir continuously until the butter has completely melted.
- Add Baking Soda: Remove the saucepan from heat and stir in the baking soda. The mixture will fizz up, which is normal and helps create the biscuit’s texture.
- Combine Wet and Dry Mixtures: Immediately pour the butter and syrup mixture into the dry ingredients and stir until just combined. The dough will be crumbly but should cling together when pressed.
- Form Biscuit Patties: Use 1 tablespoon of the mixture to shape balls, then flatten each into patties. Adjust thickness to your liking: thinner for crispier biscuits or thicker for a chewier center with crispy edges. Place the patties approximately 2.5 cm (1 inch) apart on the prepared trays.
- Bake Biscuits: Bake in the preheated oven for 15 minutes, swapping the trays halfway through for even baking. For chewier biscuits, bake for around 12 minutes until golden.
- Cool to Crisp: Allow the biscuits to stand on the trays for 5 minutes after baking. Then transfer them to a wire rack to cool completely, where they will harden to a crisp texture.
Notes
- Use caster or superfine sugar for better texture and even mixing.
- Golden syrup is essential for the authentic flavor; do not substitute with corn syrup or honey.
- The baking soda reaction causes fizzing, so add it just before mixing to maintain texture.
- Adjust baking time to achieve your preferred biscuit texture: shorter for chewy, longer for crisp.
- Store cooled biscuits in an airtight container to keep them fresh and crispy.
