ANZAC biscuits are crisp-edged, chewy Australian and New Zealand oat biscuits made with rolled oats, flour, coconut, butter, golden syrup, and sugar. This classic-style recipe makes 20 biscuits; the calorie estimate is about 135 per biscuit, though exact values vary with ingredient brands and biscuit size.
Ingredients
- 1 cup (90 g) rolled oats
- 1 cup (125 g) all-purpose flour
- 1 cup (85 g) unsweetened desiccated or finely shredded coconut
- ⅔ cup (135 g) granulated sugar
- 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 325°F (165°C). Line two baking sheets with parchment paper. Set racks in the upper and lower thirds so the trays can bake together.
- In a large bowl, mix the oats, flour, coconut, and sugar until evenly combined. Break up any clumps of coconut or sugar.
- Put the butter and golden syrup in a small saucepan. Warm over low heat, stirring, until melted and smooth; do not let the mixture boil. Remove the pan from the heat.
- In a small cup, stir the baking soda into the boiling water. It will foam. Pour it into the butter mixture and stir briefly, then immediately add the liquid to the dry ingredients. Mix until no dry patches remain. The mixture should hold together when pressed; it will be crumbly rather than like a soft cake batter.
- Divide the mixture into 20 portions, about 1½ tablespoons (roughly 25 g) each. Roll each portion into a ball and set it on the prepared trays, leaving about 2 inches (5 cm) between biscuits. Flatten each ball to about ½ inch (1.3 cm) thick. Even portions bake at a similar rate and make the calorie estimate more useful.
- Bake for 12–15 minutes, rotating and swapping the trays halfway through. The biscuits are ready when the edges are deep golden and the centers look set but may still feel soft. They crisp as they cool. For chewier biscuits, take them out near 12 minutes; for a crisper finish, bake closer to 15 minutes.
- Leave the biscuits on the trays for 5 minutes, then transfer them carefully to a wire rack to cool completely. They firm up as they cool, so avoid judging their final texture straight from the oven.
Tips
- Weigh for a more consistent calorie estimate. Use a scale to divide the dough into 20 equal portions. If you make fewer, larger biscuits, each one will contain more calories; smaller biscuits will contain fewer. Baking time also changes with size.
- Golden syrup matters to the texture. It is a mild, amber sugar syrup commonly used in Australian and New Zealand baking. Light corn syrup can substitute in the same amount, though its flavor is less caramel-like. Honey works too, but gives the biscuits a more noticeable floral flavor and may brown them faster.
- Measure flour without packing it. Spoon flour into the cup and level it, or use the stated weight. Too much flour can make the dough dry and crumbly; if it will not hold when pressed, mix in water a teaspoon at a time.
- Watch the color, not just the clock. Ovens and trays vary. If the bottoms darken before the centers set, move the tray up a rack or reduce the oven temperature slightly. Keep a close eye on the final minutes.
Serving Suggestions
Serve the biscuits fully cooled with tea, coffee, or a glass of milk. They are also good crumbled over plain yogurt or fruit, where a small amount adds crunch and sweetness. For portion awareness, use the estimated figure as a guide: one biscuit is approximately 135 calories, and two are approximately 270. These are estimates, not laboratory nutrition values; the actual amount depends on the exact ingredients, brands, and final biscuit weight.
The estimate assumes 20 equal biscuits made with the quantities above. Butter, sugar, and syrup contribute much of the energy, while oats, flour, and coconut also add calories. Package nutrition panels or a recipe nutrition calculator using the precise products you buy can give a closer estimate. Dividing the finished batch into equal portions is more reliable than comparing biscuits by appearance.
Variations
For a slightly less sweet batch, reduce the sugar to ½ cup (100 g). The biscuits will be less sweet and may spread or brown a little differently, so check them early. To make them without coconut, replace it with an equal weight of oats; expect a less rich, less coconut-scented biscuit and a somewhat different texture.
For a nuttier flavor, replace up to ¼ cup (25 g) of the oats with finely chopped almonds. This changes the texture and nutrition, so the calorie estimate will no longer be the same. A small pinch of cinnamon or finely grated orange zest can add aroma without changing the basic method. Keep additions modest so the dough still binds and the biscuits bake evenly.
Storage and Reheating
Cool the biscuits completely before storing so trapped steam does not soften them. Keep them in an airtight container at room temperature for up to 1 week. Store in a cool, dry place; refrigeration is unnecessary for this plain biscuit recipe and can affect its texture. If your home is hot or humid, use an airtight container and check that the biscuits remain dry.
For longer storage, freeze the cooled biscuits in a sealed freezer-safe container for up to 3 months, separating layers with parchment. Thaw at room temperature for about 30–45 minutes. To refresh a biscuit, warm it in a 300°F (150°C) oven for 3–5 minutes, then cool briefly; microwaving can make it soft rather than crisp. These are shelf-stable baked biscuits, but discard any that develop an unusual smell, visible mold, or signs of moisture spoilage.
Frequently Asked Questions
How many calories are in one ANZAC biscuit?
With this recipe divided into 20 equal biscuits, allow about 135 calories per biscuit. The figure is an estimate and changes with portion size, ingredient labels, and substitutions.
How can I calculate the calories in my own batch?
Add the calories listed for the amounts of each ingredient you used, then divide the total by the number of biscuits. If the biscuits are noticeably different in size, weigh the batch and each biscuit to estimate individual portions more accurately.
Are ANZAC biscuits supposed to be chewy or crisp?
Both textures are common. A shorter bake generally gives a chewier center, while a longer bake makes them crisper. They will feel soft when hot and become firmer as they cool.
Why is my mixture crumbly?
It may need more moisture, or the flour may have been overmeasured. Press a handful together first; if it falls apart, mix in boiling water a teaspoon at a time until the dough holds when squeezed. Avoid adding much at once, since excess moisture can change the bake.
Can I make the dough ahead?
For the most predictable result, bake the mixture soon after combining it. If you need to work ahead, shape the portions and refrigerate them covered for up to 24 hours; let them stand while the oven heats, and expect that chilled dough may need an extra minute or two in the oven.
Can I make these gluten-free?
Use certified gluten-free rolled oats and a cup-for-cup gluten-free flour blend that includes a binder, following the blend’s guidance. Texture can vary by brand, and the calorie estimate may shift slightly; check the product labels and portion the biscuits evenly.
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