Anzac biscuits are crisp-edged, chewy Australian and New Zealand oat biscuits made with rolled oats, flour, coconut, butter, golden syrup, and a little baking soda. Their simple pantry ingredients come together without eggs, and the syrup-butter mixture gives the biscuits their characteristic caramel flavor. Recipes vary in how much coconut they use and whether the finished biscuits are thin and crisp or thicker and chewy.
Ingredients
- 1 cup (90 g) rolled oats, also called old-fashioned 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 (180°C). Line two baking sheets with parchment paper. The biscuits spread, so plan to bake about 12 on each sheet, leaving roughly 2 inches (5 cm) between them.
- In a large bowl, stir together the oats, flour, sugar, and desiccated coconut until evenly combined. Break up any lumps of sugar or coconut so the mixture is loose and consistent.
- Put the butter and golden syrup in a small saucepan. Warm over low heat, stirring, until the butter has melted and the syrup is fluid. Do not let the mixture boil; take it off the heat as soon as it is smooth.
- In a small cup, stir the baking soda into the boiling water. It will foam. Immediately pour it into the warm butter-and-syrup mixture and stir. The reaction helps aerate the dough and gives the biscuits some lift.
- Pour the liquid mixture over the dry ingredients. Stir until there are no dry patches. The mixture should hold together when pressed; if it seems crumbly, squeeze a small portion in your hand rather than adding extra liquid.
- Shape the dough into 24 balls, each about 1 tablespoon (25 g), and place them on the prepared sheets. Flatten each gently to about ½ inch (1.25 cm) thick. For more even baking, divide the dough evenly between the sheets.
- Bake one sheet at a time for 12–14 minutes, until the edges are deep golden and the centers look slightly soft. Rotate the sheet once if your oven browns unevenly. The biscuits firm as they cool, so avoid waiting for the centers to look completely crisp in the oven.
- Leave the biscuits on the baking sheet for 5 minutes, then transfer them carefully to a wire rack to cool completely. They are delicate while hot. Repeat with the second sheet, allowing the oven to return to temperature if needed.
Tips
- Choose the right oats: Rolled oats provide the familiar texture. Quick oats make a finer, less distinct crumb, while steel-cut oats are too hard and coarse for this short bake.
- Golden syrup matters: It is a thick cane-sugar syrup commonly used in Australian and British baking. If it is unavailable, use light corn syrup for a similar texture but milder flavor, or mild honey for a more noticeable floral taste.
- Measure flour carefully: Spoon flour into the measuring cup and level it rather than packing it down. Too much flour can make the mixture dry and the biscuits dense.
- Adjust texture by baking time: Bake toward 12 minutes for a chewier center and toward 14 minutes for a drier, crisper biscuit. Their color is a more useful guide than softness while hot.
Serving Suggestions
Serve Anzac biscuits completely cooled with tea, coffee, or a glass of milk. They are also good alongside fruit or a simple scoop of vanilla ice cream. For a dessert plate, crumble one over yogurt or ice cream just before serving so it stays crisp.
Variations
For a slightly less sweet biscuit, reduce the sugar to ⅔ cup (130 g); the result will be a little less crisp and may brown less. You can replace up to ¼ cup (20 g) of the coconut with extra oats for a more oat-forward flavor. A small pinch of ground cinnamon can be added to the dry ingredients, though it is not essential to the classic flavor.
For a chewier, thicker result, shape the portions without flattening them as much and bake until just golden at the edges. For thinner, crisper biscuits, flatten them more evenly and bake toward the longer end of the range. Avoid adding chocolate chips or other bulky mix-ins unless you reduce another dry ingredient; too many additions can make the dough difficult to shape.
Storage and Reheating
Cool the biscuits completely before packing them in an airtight container; trapped warmth creates condensation and softens their crisp edges. Store at room temperature for up to 2 weeks in a cool, dry place. Keep crisp and chewy batches separate if you bake them to different textures.
For longer storage, freeze the cooled biscuits in a well-sealed freezer container for up to 3 months. Thaw at room temperature, uncovered, so moisture does not collect on them. If you want to refresh a biscuit that has softened, warm it in a 300°F (150°C) oven for 3–5 minutes, then let it cool before eating. This is a texture refresh, not a required safety step.
Frequently Asked Questions
What are the main Anzac biscuit ingredients?
Rolled oats, flour, sugar, desiccated coconut, butter, golden syrup, baking soda, and boiling water make this version. The baking soda is mixed with water and added to the warm butter and syrup before they are stirred into the dry ingredients.
Can I make Anzac biscuits without coconut?
Yes. Replace the coconut with the same weight of rolled oats for a simpler oat biscuit. The texture will be less tender and the coconut flavor will be absent, but the dough should still come together.
Can I use honey instead of golden syrup?
Yes, use the same quantity. Honey has a more distinct flavor and can make the biscuits brown a little differently. Light corn syrup is another practical substitute, though it lacks golden syrup’s caramel-like taste.
Why did my biscuits spread too much?
Check that the butter mixture was warm rather than very hot when combined with the dry ingredients, and make sure the baking sheets are cool before loading the next batch. Also measure the butter and syrup accurately; too much liquid can encourage spreading.
Why are my biscuits soft after cooling?
They may have been removed from the oven before enough moisture baked off, or stored before fully cool. Bake the next batch for a minute or two longer, watching the edges, and cool completely on a rack before sealing in a container.
Are Anzac biscuits traditionally made with eggs?
This recipe contains no eggs. Egg-free recipes are common, but ingredients and proportions vary between households and published versions. Check the labels on packaged ingredients if you are baking for someone with an allergy.
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