Anzac biscuit tins are filled with Australian and New Zealand oat biscuits made with rolled oats, flour, coconut, butter, golden syrup, and a little baking soda. They bake up crisp at the edges with a chewy center, and the simple dough needs no eggs, so it is easy to mix and shape.
Ingredients
- 1 cup (90 g) rolled oats
- 1 cup (125 g) all-purpose flour
- ¾ cup (60 g) unsweetened desiccated coconut
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, cut into pieces
- 2 tablespoons (40 g) golden syrup
- ½ teaspoon (2 g) baking soda
- 2 tablespoons (30 ml) boiling water
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Set a rack in the middle of the oven; if baking one sheet at a time, keep the second sheet at room temperature while the first bakes.
- In a large bowl, stir together the oats, flour, coconut, and sugar until evenly combined. Break up any clumps of brown sugar if using it instead of granulated sugar.
- 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. Remove from the heat. Do not let it boil or brown.
- In a small cup, stir the baking soda into the boiling water. It will foam. Immediately pour it into the melted butter and syrup, stirring carefully; the mixture may bubble up briefly.
- Pour the warm butter mixture into the dry ingredients. Stir until there are no dry patches. The mixture should be moist and crumbly but hold together when squeezed. If it seems too dry to shape, mix in 1 teaspoon (5 ml) warm water at a time, using no more than 1 tablespoon (15 ml).
- Scoop about 1½ tablespoons (25 g) of mixture for each biscuit. Roll into a ball, place on the lined sheets, and flatten to about ½ inch (1.3 cm) thick. Leave about 2 inches (5 cm) between biscuits so they can spread. The batch makes about 24 biscuits.
- Bake for 12–15 minutes, rotating the sheets halfway through if baking both at once. The biscuits are ready when the edges are deep golden and the centers look set but still a little soft. For a chewier biscuit, take them out at the shorter end of the range; for a crisper biscuit, bake until evenly golden. They firm as they cool.
- Leave the biscuits on the baking sheets for 5 minutes, then transfer them gently to a wire rack to cool completely. They are fragile while hot and become crisper as they cool.
Tips
- Measure the flour by spooning it into the cup and leveling the top, or use the listed weight. Too much flour can make the mixture dry and the biscuits dense.
- Golden syrup gives the biscuits their familiar caramel-like flavor. If unavailable, use light corn syrup for a milder result, or mild honey for a more noticeable floral flavor; both can change the spread slightly.
- Use rolled oats rather than instant oats for a more substantial texture. Desiccated coconut is finely grated and relatively dry; sweetened shredded coconut makes the biscuits sweeter and can give them a coarser texture.
- Do not overbake in pursuit of a firm biscuit straight from the oven. The centers should still yield slightly when hot; they set during cooling. If the dough crumbles, squeeze portions firmly before adding extra water.
Serving Suggestions
Serve the biscuits completely cooled with tea, coffee, or a glass of milk. Their toasted oat and syrup flavor also pairs well with plain yogurt, stewed fruit, or a scoop of vanilla ice cream. For a dessert plate, add fresh berries and a little whipped cream; the biscuits are sweet enough to stand on their own, so rich accompaniments are optional.
For a crisp texture, serve them the day they are baked. If you prefer a softer, chewier center, let them sit in a sealed tin overnight before serving. Avoid stacking them while warm, since trapped steam can soften the outside.
Variations
There are regional and family variations in biscuit size, sweetness, coconut, and bake time. For a slightly less sweet batch, reduce the sugar to ½ cup (100 g); the biscuits will be a little less crisp and may spread differently. For a deeper flavor, replace up to half the granulated sugar with light brown sugar.
For a coconut-free version, replace the coconut with the same weight of rolled oats. The texture will be less tender and more oat-forward. You can also add ¼ cup (40 g) finely chopped dark chocolate or 2 tablespoons (20 g) finely chopped crystallized ginger after combining the wet and dry mixtures. These are optional additions, not traditional ingredients.
Storage and Reheating
Cool the biscuits completely, then store them in an airtight tin or container at room temperature for up to 1 week. Keep them away from steam and damp areas, which soften their crisp edges. If they lose their crunch, spread them on a baking sheet and warm at 300°F (150°C) for 4–6 minutes, then cool fully before returning them to the tin.
For longer storage, freeze the cooled biscuits in a well-sealed freezer-safe container for up to 3 months, separating layers with parchment if needed. Thaw at room temperature. If you prefer to bake from frozen dough, shape the biscuits first and freeze them on a tray; once solid, transfer to a sealed container and bake from frozen, adding a few minutes and checking for golden edges. These dry biscuits do not need refrigeration.
Frequently Asked Questions
Why are my Anzac biscuits spreading too much?
Butter that is very hot, dough that is too loose, or warm baking sheets can encourage excess spreading. Let the melted butter mixture cool for a minute before combining, measure ingredients carefully, and use a cool, parchment-lined sheet for each batch.
Why is my biscuit mixture crumbly?
The mixture is meant to be crumbly, but it should hold together when pressed. Squeeze each portion firmly into a ball. If it still falls apart, add warm water 1 teaspoon (5 ml) at a time, mixing between additions, rather than pouring in a large amount at once.
Can I make the dough ahead?
Yes. Cover the mixed dough and refrigerate it for up to 24 hours. It may firm up in the refrigerator, so let it sit at room temperature for about 10–15 minutes until it is easy to portion. Shape and bake as directed; chilled dough may need an extra minute or two in the oven.
Are Anzac biscuits supposed to be soft or crisp?
Both textures are common. A shorter bake gives a chewier center, while a longer bake produces a more evenly crisp biscuit. They will feel softer when hot and firm as they cool, so judge doneness by the color of the edges rather than by firmness straight from the oven.
Can I use quick oats instead of rolled oats?
You can, but the biscuits will have a finer, less textured crumb and may not hold their shape in quite the same way. Rolled oats are the better choice for the classic coarse texture. Avoid instant flavored oatmeal packets, which contain added ingredients and sweeteners.
Is golden syrup essential?
It is traditional and contributes a distinctive buttery caramel note, but it is not essential for the method. Light corn syrup is a practical substitute with a milder taste; honey works too, though its flavor is more pronounced. Use the same quantity and watch the first tray for changes in browning or spread.
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