An ANZAC biscuit log is a no-bake slice inspired by Australia and New Zealand’s crisp, golden ANZAC biscuits, rolled into a chilled dessert with oats, coconut, cocoa, and crushed biscuits. It is easy to shape ahead, slices neatly after chilling, and can be made with either homemade or store-bought plain biscuits.
Ingredients
- 2 cups (200 g) plain sweet biscuits, such as digestive biscuits or plain tea biscuits, plus 2 extra biscuits for coating
- 1 cup (90 g) rolled oats
- ¾ cup (60 g) unsweetened desiccated coconut, plus 2 tablespoons (10 g) for coating
- 2 tablespoons (15 g) unsweetened cocoa powder
- ½ cup (113 g) unsalted butter, cut into pieces
- ⅓ cup (75 g) golden syrup (about 110 ml); light corn syrup is a workable substitute, though it has a milder, less caramel-like flavor
- ⅓ cup (70 g) packed light brown sugar
- 2 tablespoons (30 ml) milk
- 1 teaspoon (5 ml) vanilla extract
- Pinch of fine salt, about ⅛ teaspoon (0.5 g)
Instructions
- Line a rimmed baking sheet or work surface with parchment paper. Put the 2 extra biscuits and 2 tablespoons of coconut in a small food processor and pulse to fine crumbs. If you do not have a processor, place them in a sturdy bag and crush them with a rolling pin. Set the coating aside.
- Break the 2 cups of biscuits into small pieces, roughly ½ inch (1 cm) across. Avoid turning all of them into powder: a mix of small crumbs and distinct pieces gives the log a pleasant, textured slice. Add the biscuit pieces to a large bowl with the oats, coconut, cocoa, and salt. Stir to distribute the cocoa evenly.
- Put the butter, golden syrup, brown sugar, and milk in a small saucepan. Warm over low heat, stirring, just until the butter melts and the sugar dissolves, about 4–5 minutes. Do not let the mixture boil; boiling can make the finished log greasy or overly firm. Remove from the heat and stir in the vanilla.
- Pour the warm syrup mixture over the dry ingredients. Stir thoroughly until the biscuit pieces and oats are evenly coated and no dry pockets remain. Let the mixture stand for 5 minutes so the oats can absorb some of the liquid; it should hold together when pressed. If it seems unusually dry, mix in milk 1 teaspoon (5 ml) at a time, using no more than 1 tablespoon (15 ml).
- Spoon the mixture onto the parchment and shape it into a compact log about 10 inches (25 cm) long and 2½ inches (6 cm) wide. Press firmly along the length so it holds together, but do not crush every biscuit piece. Sprinkle the prepared crumbs and coconut over the outside, then roll the log gently to coat. Press any loose coating onto the surface.
- Wrap the log tightly in parchment, twisting the ends, or transfer it to a covered container. Refrigerate for at least 4 hours, until firm enough to slice cleanly. For a neater shape, turn the wrapped log once after about 30 minutes of chilling. Cut into 12 slices with a sharp knife, wiping the blade between cuts if needed.
Tips
- Choose the right biscuits. Plain digestive biscuits, tea biscuits, or similar crisp sweet biscuits work well. Avoid soft, cake-like cookies, which can turn the mixture pasty. Since biscuit sweetness varies, taste the dry mixture before adding the syrup if you want to adjust the balance; the finished mixture should taste gently sweet, not sugary.
- Keep the syrup gentle. Melt the butter and syrup over low heat rather than boiling them. If the mixture gets very hot, cool it for a few minutes before stirring it into the dry ingredients so it does not make the biscuits soggy.
- Press firmly and chill fully. Loose shaping is the main reason slices crumble. Compress the log evenly while forming it, then give it the full chilling time. If your kitchen is warm, chill the mixture for 10 minutes before shaping.
- Make it gluten-free if needed. Use certified gluten-free oats and gluten-free crisp biscuits. Check the biscuit and syrup labels for other ingredients you need to avoid; the texture may vary slightly with a different biscuit.
Serving Suggestions
Serve the slices cold or let them stand at room temperature for about 5 minutes to soften slightly. They pair well with tea or coffee, and a small slice is rich enough to serve as an after-dinner sweet. For a dessert plate, add fresh berries or a spoonful of lightly whipped cream. The log is also handy for a picnic or shared table: keep it chilled in its wrapper and slice shortly before serving.
Variations
For a chocolate version, stir ⅓ cup (55 g) of chopped dark chocolate into the dry ingredients before adding the warm syrup. For a fruit-and-nut variation, replace ¼ cup (25 g) of the oats with ¼ cup (35 g) of chopped toasted almonds and add ¼ cup (35 g) of finely chopped dried apricots or raisins. Keep add-ins small so the log still binds and slices properly.
To echo the caramel notes of some ANZAC biscuits, use golden syrup rather than corn syrup when available. A spoonful of finely grated orange zest also adds a fresh note without changing the method. Avoid adding extra liquid flavorings, which can make the mixture difficult to shape.
Storage and Reheating
Keep the wrapped log or sliced portions in an airtight container in the refrigerator for up to 5 days. Refrigerate within 2 hours of making it, and do not leave it out for extended periods in a warm room; the butter-based mixture softens as it warms. There is no reheating step. For longer storage, freeze the tightly wrapped whole log or individual slices for up to 2 months. Thaw overnight in the refrigerator, then serve chilled. Refreezing after thawing is not recommended for the best texture.
Frequently Asked Questions
Is this the same as an ANZAC biscuit?
No. Traditional ANZAC biscuits are baked oat-and-coconut biscuits, while this is a chilled log made with crushed crisp biscuits and a butter-and-syrup binder. It borrows familiar flavors and ingredients but is a separate no-bake dessert.
Can I make the log without a food processor?
Yes. Crush the coating biscuits in a sealed bag with a rolling pin. For the main biscuits, break them by hand into small pieces; a few finer crumbs are useful because they help the mixture hold together.
Why is my mixture crumbly?
It may need more compression or a little extra moisture. Press firmly when shaping, and if the mixture still will not hold after standing, stir in milk 1 teaspoon (5 ml) at a time, up to 1 tablespoon (15 ml). Chill the shaped log fully before slicing.
Can I prepare it ahead?
Yes. Make it up to 2 days ahead and keep it wrapped in the refrigerator. You can also freeze it for up to 2 months; thaw it in the refrigerator overnight before slicing or serving.
Can I use honey instead of golden syrup?
You can use the same quantity of honey, but it has a more pronounced floral flavor and may make the log slightly softer. Golden syrup gives a more traditional caramel-like note; light corn syrup is a more neutral alternative if golden syrup is unavailable.
How do I get clean slices?
Make sure the log is thoroughly chilled and use a sharp, straight-edged knife. Cut with a gentle pressing motion rather than sawing, and wipe the blade clean between slices when the coating or crumbs begin to stick.
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