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
Scale
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.
