Anzac biscuits are Australian oat biscuits made with rolled oats, flour, coconut, butter, golden syrup and a little bicarbonate of soda. This Woolworths-style home recipe uses familiar supermarket ingredients and gives you control over whether the biscuits bake up crisp or stay a little chewy.
Ingredients
- 1 cup (90 g) rolled oats
- 1 cup (150 g) plain all-purpose flour
- ⅔ cup (140 g) granulated sugar
- ¾ cup (60 g) desiccated coconut
- ½ cup (115 g) unsalted butter, cut into pieces
- 2 tablespoons (40 g) golden syrup
- ½ teaspoon (2 g) bicarbonate of soda (baking soda)
- 2 tablespoons (30 ml) boiling water
Instructions
- Heat the oven to 350°F (180°C), or 320°F (160°C) for a fan-forced oven. Line two baking sheets with parchment paper. Set racks in the upper and lower thirds of the oven if you plan to bake both trays at once.
- In a large bowl, stir together the oats, flour, sugar and coconut until evenly combined. Break up any clumps of coconut so the mixture is easy to portion.
- Put the butter and golden syrup in a small saucepan. Warm over low heat, stirring, just until the butter melts and the mixture is smooth. Take the pan off the heat; it should be warm, not bubbling.
- In a small cup, mix the bicarbonate of soda with the boiling water. It will fizz. Immediately stir this into the warm butter mixture, then pour the liquid over the dry ingredients. Mix thoroughly until there are no dry patches. The mixture should hold together when pressed; if it seems crumbly, squeeze a portion gently in your hand rather than adding extra liquid.
- Divide the mixture into 18 portions, about 1 heaped tablespoon (roughly 25 g) each. Roll each portion into a ball and place on the prepared sheets, leaving about 2 inches (5 cm) between them. Flatten each ball slightly with your palm. The biscuits spread as they bake, so leave room around every portion.
- Bake for 12–14 minutes, swapping the trays between racks and turning them front to back halfway through if baking both at once. The edges should look golden and the centers may still seem soft. For crisper biscuits, bake toward 14 minutes; for a chewier middle, take them out closer to 12 minutes. They firm as they cool.
- Leave the biscuits on the sheets for 5 minutes, then carefully transfer them to a wire rack to cool completely. They are delicate while hot and can break if moved too soon.
Tips
- Measure the syrup accurately: Golden syrup is thick and sticky. Lightly oil the measuring spoon or weigh the 40 g directly into the pan for easier measuring.
- Use the right oats: Rolled oats give the classic hearty texture. Quick oats make a more compact biscuit, while steel-cut oats will stay too hard and are not a good swap here.
- Mind the oven: These biscuits can go from golden to overbrowned quickly. Check them at 12 minutes, especially if your oven runs hot or you are using a dark baking sheet.
- Choose a syrup substitute carefully: Light corn syrup or honey can replace golden syrup in the same amount, but each changes the flavor; honey is more pronounced and may brown faster. Golden syrup gives the familiar caramel-like note.
Serving Suggestions
Serve Anzac biscuits at room temperature with tea, coffee or a glass of milk. They are also good alongside fruit for a simple snack, or crumbled over vanilla ice cream just before serving. For an afternoon tea plate, pair them with plain shortbread or fresh berries so their toasted oat and coconut flavor stays prominent.
Variations
For a more coconut-forward biscuit, replace 2 tablespoons (15 g) of the flour with extra desiccated coconut. For a slightly less sweet batch, reduce the sugar to ½ cup (100 g); expect a softer, less crisp biscuit. You can also stir in ⅓ cup (55 g) chopped dark chocolate after the butter mixture has cooled slightly, though chocolate is a modern addition rather than a traditional feature.
If golden syrup is difficult to find, light corn syrup works as a neutral substitute, but the biscuits will have less of golden syrup’s distinctive caramel flavor. Avoid replacing the bicarbonate of soda with baking powder: they behave differently in this recipe and can change the spread and texture.
Storage and Reheating
Once fully cool, store the biscuits in an airtight container at room temperature for up to 1 week. Keep them away from steam and humidity, which soften crisp edges. If the biscuits are still warm when packed, condensation can make them soggy, so let them cool completely first.
For longer storage, freeze the cooled biscuits in a sealed freezer-safe container for up to 2 months, separating layers with parchment. Thaw at room temperature. To refresh a biscuit that has softened, heat it on a baking sheet at 300°F (150°C) for 3–5 minutes, then cool for a few minutes to crisp. Do not leave baked biscuits at room temperature in an open container for an extended period.
Frequently Asked Questions
Why are my Anzac biscuits flat?
They may have spread because the butter mixture was very hot, the mixture was too loose, or the oven was not fully preheated. Measure the ingredients carefully, mix the soda with boiling water and add it promptly, and bake on a properly heated tray.
Why did my biscuits turn out hard?
They may have baked too long or been made with too much flour. Check them at 12 minutes and remember that they firm as they cool. Spoon flour into the measuring cup and level it rather than packing it down.
Can I make the dough ahead?
Yes. Cover and refrigerate the shaped portions for up to 24 hours, then bake from cold; they may need an extra minute or two. Alternatively, freeze the shaped dough portions for up to 2 months and bake from frozen, checking for doneness as the edges turn golden.
Are these biscuits meant to be crisp or chewy?
Both textures are common. Bake closer to 12 minutes for a softer center, or closer to 14 minutes for a crisper result. They will feel soft in the middle straight from the oven, so allow them to cool before judging the texture.
Can I make this recipe gluten-free?
Use a certified gluten-free plain flour blend and certified gluten-free oats, since oats can be cross-contaminated during processing. The texture may be a little more fragile; let the biscuits cool fully on the tray before moving them.
Why are they called Anzac biscuits?
The name is associated with the Australian and New Zealand Army Corps (ANZAC) and the biscuits’ long-standing place in Australian and New Zealand baking. Recipes vary between households, including how sweet, crisp or chewy the finished biscuit should be.
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