Anzac biscuits are crisp-edged, chewy Australian and New Zealand oat biscuits made with rolled oats, flour, sugar, butter, golden syrup, and coconut. Their name is linked to the ANZACs of World War I, and this practical home-baked version keeps the familiar caramel-like flavor while giving you control over how crisp or chewy each batch turns out.
The biscuits are often associated with being sent to soldiers because their ingredients and low moisture made them more suitable for travel than many baked goods. The details of their development are not entirely simple: recipes for oat-based biscuits existed before the war, and the exact path from those recipes to the modern Anzac biscuit is debated. Today, they are baked in Australia and New Zealand throughout the year, especially around Anzac Day on April 25.
This recipe makes 20 biscuits. The syrup and baking soda create a light, gently spread cookie rather than a dense flapjack. Use golden syrup for the characteristic flavor, or choose the substitute in the tips if it is unavailable.
Ingredients
- 1 cup (90 g) old-fashioned rolled oats
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 cup (80 g) unsweetened desiccated coconut
- ½ cup (113 g) unsalted butter, cut into pieces
- 2 tablespoons (40 g) golden syrup
- ½ teaspoon baking soda
- 2 tablespoons (30 ml) boiling water
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. If you have only one sheet, bake in two batches and let the sheet cool between batches so the dough does not spread too quickly.
- In a large bowl, stir together the rolled oats, flour, sugar, and coconut until evenly combined. Break up any lumps of sugar or coconut so the mixture is uniform.
- Put the butter and golden syrup in a small saucepan. Warm over low heat, stirring, just until the butter has melted and the mixture is smooth; do not let it boil. Remove the pan from the heat.
- In a small cup, stir the baking soda into the boiling water. It will fizz. Immediately pour it into the warm butter mixture and stir. The mixture may foam briefly; that reaction helps the biscuits spread and gives them a slightly airy texture.
- Pour the butter mixture into the dry ingredients. Stir until no dry patches remain. The dough will be soft and a little crumbly but should hold together when pressed. If it seems loose, squeeze portions together in your hands rather than adding extra liquid.
- Measure out heaped tablespoons of dough, about 25 g each, and roll them into balls. Arrange them on the prepared sheets, leaving about 2 inches (5 cm) between each one. Flatten each ball gently to about ½ inch (1 cm) thick; they will spread as they bake.
- Bake for 12–14 minutes, rotating the sheets once if your oven browns unevenly. Take them out when the edges are deep golden and the centers still look slightly soft. They firm as they cool. For a chewier biscuit, aim near 12 minutes; for a crisper one, bake closer to 14 minutes.
- Leave the biscuits on the baking sheet for 5 minutes, then transfer them carefully to a wire rack to cool completely. They are fragile while hot and become crisper as they cool.
Tips
- Use the right syrup: Golden syrup is a traditional ingredient with a buttery, toasted-sugar flavor. It is sold in some international or baking aisles. Light corn syrup can replace it in the same quantity, but the biscuits will taste less caramel-like; mild honey works too, though it adds a noticeable floral flavor.
- Measure flour accurately: Spoon it into the cup and level it, or weigh 125 g. Packing flour into a measuring cup can make the dough dry and prevent the biscuits from spreading properly.
- Watch the color, not just the timer: Oven temperatures and sheet materials vary. Remove the biscuits when the edges are golden; dark brown edges can taste bitter, while pale biscuits may stay soft after cooling.
- Let the fizz happen: Add the baking-soda solution to the warm butter and syrup, then mix it into the dry ingredients promptly. Do not skip the boiling water or use baking powder as a direct replacement; the texture and spread will change.
Serving Suggestions
Let the biscuits cool fully before serving so their edges crisp and the centers settle. They are lovely with tea, coffee, or a glass of milk, and their toasted oat and syrup flavor also works well beside fresh fruit. For a simple dessert, serve one with a scoop of vanilla ice cream or crumble it over plain yogurt just before eating.
If sharing them at a gathering, arrange the cooled biscuits on a plate rather than stacking them while warm. Their crisp edges can soften if trapped steam has nowhere to escape.
Variations
- More chewy: Bake for about 12 minutes and let the biscuits cool on the tray for the full 5 minutes before moving them.
- More crisp: Flatten the dough slightly more and bake for 14 minutes, watching closely near the end. Crispness increases as the biscuits cool.
- No coconut: Replace the 80 g coconut with an additional ¾ cup (70 g) rolled oats. The biscuits will have a more oat-forward flavor and a somewhat less tender texture.
- Whole-wheat version: Replace up to half of the all-purpose flour with whole-wheat flour. The result will be a little more robust and less delicate; avoid swapping all of it unless you are comfortable with a denser biscuit.
Storage and Reheating
Cool the biscuits completely, then store them in an airtight container at room temperature for up to 1 week. Keep them away from heat and moisture, which can make them soft. If they lose their crispness, warm them on a baking sheet at 300°F (150°C) for 3–5 minutes, then cool before serving.
For longer storage, freeze cooled biscuits in a freezer-safe container for up to 3 months, separating layers with parchment. Thaw at room temperature, or warm from frozen at 300°F (150°C) for about 6–8 minutes. These biscuits do not need refrigeration, but if they are served with a perishable topping, refrigerate leftovers within 2 hours and follow the topping’s storage guidance.
Frequently Asked Questions
Why are they called Anzac biscuits?
The name refers to the Australian and New Zealand Army Corps (ANZAC) formed during World War I. The biscuits are often connected with home baking and care packages, though the precise history of the modern recipe and its wartime use is more complex than a single origin story.
Are Anzac biscuits meant to be chewy or crunchy?
Both textures are common. A shorter bake gives a chewier center, while a few extra minutes create a crisper biscuit. The biscuits also firm as they cool, so judge the final texture only after they have reached room temperature.
Can I make the dough ahead?
It is best to bake the dough soon after mixing because the baking soda is activated with hot water. You can prepare the dry ingredients ahead, then melt the butter and syrup and combine everything just before baking.
Can I use quick oats instead of rolled oats?
Yes, but the biscuits will have a finer, less distinct oat texture and may spread differently. Old-fashioned rolled oats give the most familiar texture; avoid steel-cut oats, which are too hard and coarse for this short bake.
Why did my biscuits spread too much?
Check that the butter mixture was warm rather than very hot, the baking soda was measured correctly, and the baking sheet was not warm from a previous batch. Also weigh or carefully measure the flour; too little can leave the dough unable to hold its shape.
Can I make them gluten-free?
Use a certified gluten-free oat product and a cup-for-cup gluten-free flour blend that includes a binder. Results depend on the blend and may be more fragile, so allow the biscuits to cool completely on the tray before moving them.
Related
- Bun Bo Hue Orlando: A Fragrant, Spicy Noodle Soup
- Original Bisquick Dumplings, Rolled Thin and Tender
- All Box Fruits Online: A Fresh Fruit Salad Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).