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. They're a delicious oaty biscuit made with oats, coconut and golden syrup. After baking they're crispy on the outside and soft in the middle, and incredibly moreish! This version is dipped in chocolate for extra indulgence.
I was sent this recipe by a friend when he was living in New Zealand and working at a cafe called Vudu. They make some stunning baked goods! If you ever happen to go to Queenstown I highly recommend it! He sent me their 2013 calendar which is full of gorgeous recipes and pictures. I think's it's great that they share their recipes with their customers. It includes the recipe for these ANZAC biscuits.
How to make ANZAC Biscuits
In a bowl weigh out plain flour, porridge oats, desiccated coconut and caster sugar. Then mix together. In a pan melt butter and golden syrup. Once melted, pour in bicarbonate of soda dissolved in boiling water.
Pour the dry ingredients into the melted butter and mix it all together well. Use a spoon to scoop out some of the mixture and place it onto a baking tray, shape it into a circle and flatten it down a little.
Bake for 12 minutes until they are golden brown. Let them cool on the tray for a few minutes, then move them to a cooling rack. To decorate, melte dark chocolate and dip the biscuits in about a third of the way. Then put them on some baking paper and leave the chocolate to set.
Tips for making the ANZAC Biscuits:
- I dipped the biscuits in dark chocolate, but you could leave them plain or dip in white or milk chocolate
- These biscuits are great for care packages as they last for several weeks in an airtight container
- 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.
Recommended equipment & ingredients*
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For the biscuits
- 125 g Plain flour
- 115 g Porridge oats
- 60 g Desiccated coconut
- 115 g Caster sugar
- 170 g Butter or use 125g vegetable oil
- 1 tbsp Golden syrup
- 1 tsp Bicarbonate of soda
- 175 g Dark chocolate or white or milk if you prefer
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and lined some baking trays with baking paper
- In a bowl weigh out the plain flour, porridge oats, desiccated coconut and caster sugar, and stir together
- In a pan melt the butter and golden syrup. Once melted, dissolve the bicarbonate of soda in 1 tbsp boiling water and pour in
- Pour the butter mixture into the flour mixture and mix it all together well
- Scoop out balls of the mixture, shape and flatten them and place onto the baking trays leaving plenty of space in between each one
- Bake for around 12 minutes until golden brown. Let them cool on the tray for a few minutes, then move them to a cooling rack to fully cool
- Melt the dark chocolate and dip the biscuits in about a third of the way. Put them on some baking paper and leave them while the chocolate sets
- Stored in an airtight container, the biscuits will last for 2-3 weeks