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    ANZAC Biscuits

    01/02/2013 by thebakingexplorer 26 Comments

    Jump to Recipe Jump to Video Print Recipe
    ANZAC Biscuits

    ANZAC Biscuits are a delicious biscuit made with oats, coconut and golden syrup. After baking they're crispy on the edges, soft in the middle, and incredibly moreish! They are similar to flapjacks in both ingredients and texture, so they're almost like a flapjack cookie. The best thing is that they's so simple and quick to make.

    This post may contain affiliate links. I earn from qualifying purchases.

    Ingredient Tips & Equipment Information

    • The best oats to use for this recipe are standard porridge oats (also known as scottish oats or rolled oats).
    • I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
    • I used golden caster sugar, but you can also use regular caster sugar, or a mix of light brown sugar and regular caster sugar.
    • Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup is the closest thing to it, however I've not tested this recipe with light corn syrup.
    • You can drizzle biscuits with dark, milk or white chocolate, I prefer dark chocolate but any will be delicious!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make ANZAC Biscuits

    In a mixing bowl, stir together the plain flour, porridge oats, desiccated coconut, golden caster sugar, salt and bicarbonate of soda. In a pan melt the butter and golden syrup together on a low heat. Pour the melted butter mixture into the flour and oat mixture, stir them together until fully combined.

    Divide the mixture into 14, roll into balls with your hands and flatten down a little. Place on baking trays, leaving space in between them. Bake for 12 minutes until they are golden brown. Let them cool on the tray for at least 10 minutes before moving them to a cooling rack. If you like, drizzle with melted chocolate before serving.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!

    What are ANZAC Biscuits?

    ANZAC Biscuits were made by the wives and family of the Australian and New Zealand Army Corps, and sent to them as the ingredients meant they kept well in transit and didn't go off for a while. I spent a few months in Australia in 2010 and saw references to ANZAC everywhere, but I never actually tried the biscuits until I came home and decided to make them.

    What kind of oats should you use?

    For these biscuits I used standard porridge oats (also known as scottish oats or rolled oats). They do not have any additional ingredients, so make sure not to get them confused with instant oatmeal which has added sugar and milk powder.

    How do you get perfectly round biscuits?

    As soon as they come out of the oven get a round cookie cutter, or a glass held upside down, that is larger than the biscuits and put it over each biscuit. Move it in a circular motion, pressing against the sides of the biscuits gently to adjust any irregularities. This is called "scooting" or "hula hooping" the biscuits.

    How should the biscuits be stored and can they be frozen?

    The baked biscuits will last for up to 2 weeks in an airtight container in a cool place. You can freeze the baked biscuits too, wrap them well or store in a freezer bag for up to 3 months. Put a square of baking paper between each one to stop them from sticking together.

    ANZAC Biscuits

    Do you need any electric mixer to make this recipe?

    You don't need an electric mixer to make this recipe. They are really quick and easy to make by hand with a spoon or spatula.

    Can this recipe be made gluten free?

    For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

    Can this recipe be made dairy free?

    For a dairy free version, use a dairy free baking spread instead of butter. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.

    Tips for making the ANZAC Biscuits:

    • Make sure to leave space between the balls of biscuit dough on the baking trays as they will spread when baking, about 2" should ensure they don't stick together. If you make bigger biscuits, you will need to leave more space.
    • Let the biscuits cool on the baking tray for at least 5 minutes (nearer to 10 minutes is ideal) before trying to move them onto a cooling rack. Otherwise they will be too soft and will break or stick to the baking paper.
    • These biscuits are great for care packages as they last for a couple of weeks in an airtight container

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients

    • Baking trays
    • Mixing bowls
    • Measuring spoons
    • Cooling rack
    • Kitchen scales
    • Round cutters
    • Golden syrup
    • Dark chocolate

    I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    ANZAC Biscuits

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    ANZAC Biscuits

    ANZAC Biscuits

    Oat biscuits with coconut and golden syrup, easy and quick to make
    5 from 9 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Australian
    Keyword: Cookies
    Prep Time: 20 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 32 minutes minutes
    Servings: 14
    Author: thebakingexplorer

    Ingredients

    For the biscuits

    • 125 g Plain flour
    • 125 g Porridge oats
    • 75 g Desiccated coconut
    • 125 g Golden caster sugar or regular caster sugar
    • 1 tsp Bicarbonate of soda
    • ¼ tsp Salt
    • 175 g Butter unsalted
    • 2 tbsp Golden syrup (40g)

    For decoration (optional)

    • 75 g Dark chocolate or white or milk if you prefer
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line some baking trays with baking paper
    • In a mixing bowl, stir together the plain flour, porridge oats, desiccated coconut, golden caster sugar, bicarbonate of soda and salt
    • In a pan melt the butter and golden syrup together on a low heat, stirring as it melts
    • Pour the butter mixture into the flour mixture and mix it all together well
    • Divide the mixture into 14, I used 47g per biscuit. Using your hands, shape them into balls and sightly flatten them. Place onto the baking trays leaving plenty of space in between each one (at least 2 inches)
    • Bake for around 12 minutes until golden brown. Let them cool on the tray for at least 10 minutes, then move them to a cooling rack to fully cool
    • Stored in an airtight container, the biscuits will last for up tp 2 weeks
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • The best oats to use for this recipe are standard porridge oats (also known as scottish oats or rolled oats).
    • I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
    • I used golden caster sugar, but you can also use regular caster sugar, or a mix of light brown sugar and regular caster sugar.
    • Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup is the closest thing to it, however I've not tested this recipe with light corn syrup.
    • You can drizzle biscuits with dark, milk or white chocolate, I prefer dark chocolate but any will be delicious!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
     

    Nutrition

    Calories: 236kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 205mg | Potassium: 74mg | Fiber: 2g | Sugar: 12g | Vitamin A: 312IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg

    If you like this, check out more of my Biscuit recipes!

    « Rosemary & Garlic Focaccia
    Traditional English Pancakes »

    Reader Interactions

    Comments

    1. Susie @ Fold in the Flour

      February 01, 2013 at 11:25 pm

      I've never tried ANZAC biscuits either, but have always wanted to give them a go. Love the dipped chocolate on these! 🙂

      Reply
      • Kat Buckley

        February 08, 2013 at 2:26 pm

        Give them a go! They are super easy and bound to please the kids 🙂

        Reply
    2. Sarah Barnes

      February 02, 2013 at 11:35 am

      These look fab Kat. I also think the dipping in chocolate was inspired. Hope your brother knows how lucky he is 🙂

      Reply
      • Kat Buckley

        February 08, 2013 at 2:27 pm

        Thank you! I hope so too, but he would never admit it hehe.

        Reply
    3. Lisa

      April 16, 2020 at 1:12 pm

      5 stars
      Made these during lockdown and they cheered everyone up at home. Easy to make and taste lovely.

      Reply
      • thebakingexplorer

        April 17, 2020 at 9:15 pm

        I'm so happy to hear that Lisa!

        Reply
    4. Priya

      June 04, 2020 at 3:15 pm

      5 stars
      I've been looking for a good anzac biscuit recipe and these were amazing! Thanks!!

      Reply
      • thebakingexplorer

        June 04, 2020 at 4:53 pm

        Thanks Priya!

        Reply
    5. Emma Bennett

      June 27, 2020 at 2:17 pm

      Every time I try to make Anzac cookies they are always far too crumbly and end up more like granola! No idea how I manage it! Always follow the recipe. Same happened with these 🤔

      Reply
      • thebakingexplorer

        June 27, 2020 at 10:21 pm

        Hi Emma, I'm sorry the recipe didn't turn out how you expected. This recipe always works well for me, but different ingredients and amounts can affect things, or even a differnt oven. Have you tried adding extra oil/butter to stick the mixture together more?

        Reply
    6. Chloe Blower

      October 07, 2020 at 7:54 am

      5 stars
      Love this recipe, makes me feel like a successful baker for once! So easy to follow and really tasty!

      Reply
      • thebakingexplorer

        October 07, 2020 at 3:59 pm

        Thank you Chloe! I'm so pleased you enjoyed the biscuits!

        Reply
    7. Lynne Carver

      November 12, 2020 at 3:38 pm

      Hiya. The temperature on this doesn't seem to add up - it says Gas 3/325 F which would be 160 c (140c with fan oven) - but your recipe says 180 c (160c fan oven). Which should it be? Thanks x

      Reply
      • thebakingexplorer

        November 13, 2020 at 8:26 am

        Hi Lynne, this recipe was passed onto me from a friend working at a cafe in New Zealand, so I was going off their instructions. I see what you mean about the temperature conversions. I always bake them at 160C Fan. I hope that helps.

        Reply
    8. Rhiannon

      January 07, 2021 at 11:44 am

      5 stars
      I didn't have bicarbonate of soda so didn't use that, I also substituted the golden syrup for honey and although they didn't bake thin as yours did they still came out tasting delicious. Thank you for sharing!

      Reply
      • thebakingexplorer

        January 07, 2021 at 8:19 pm

        Hi Rhiannon, I'm so glad you enjoyed them!

        Reply
    9. Carlyn Bambridge

      January 15, 2021 at 12:31 pm

      5 stars
      These are amazing, taste like a very popular British biscuit! Easy to make and had all ingredients to hand.

      Reply
      • thebakingexplorer

        January 15, 2021 at 5:16 pm

        So glad you liked them Carlyn, thank you so much for the lovely feedback!

        Reply
    10. Coral Jade

      August 28, 2021 at 9:53 pm

      5 stars
      These biscuits are delicious. So easy to make and so tasty. I also dipped them in white chocolate which is also yummy. Can’t compare brought biscuits to homemade ones 😍 x

      Reply
      • thebakingexplorer

        August 28, 2021 at 11:17 pm

        So pleased you liked them so much Coral! I definitely agree homemade is the best!

        Reply
    11. Mary

      February 05, 2022 at 1:53 pm

      5 stars
      Can,t believe i have left it this long to make these gorgeous Anzac biscuits. So easy and to delicious not sure i can stop at one.

      Reply
      • thebakingexplorer

        February 05, 2022 at 7:38 pm

        I'm so happy you enjoyed them Mary!

        Reply
    12. Bindya

      February 24, 2023 at 10:00 am

      5 stars
      These biscuits are amazing! A family favourite. I love your other recipes too!

      Reply
      • thebakingexplorer

        February 24, 2023 at 10:36 pm

        Thank you so much!

        Reply
    13. Sarah

      July 24, 2024 at 9:32 pm

      5 stars
      I love this recipe & they’re always a hit with everyone whenever I’ve made them! 🫶🏻
      Also just wondering, if I wanted to make a double batch amount could I just double the ingredients or is it better to do the batches separately?
      Thanks for any advice.

      Reply
      • thebakingexplorer

        July 24, 2024 at 10:23 pm

        Hi Sarah, I'm so happy you love this recipe! Yes you can just double the ingredient amounts for a double batch 🙂

        Reply

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