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.

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

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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.

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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.

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.

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!

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