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Anzac biscuits made with oats, coconut, and golden syrup, a traditional Australian treat.

Anzac Biscuits

Deliciously simple Anzac biscuits with a chewy center and crisp edges, perfect for a cozy treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 biscuits
Course: Dessert, Snack
Cuisine: Australian
Calories: 130
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Use rolled oats, not quick oats for best texture.
  • 1 cup plain flour Measure carefully to avoid tough biscuits.
  • 1 cup desiccated coconut Adds a signature toasty bite.
  • 3/4 cup brown sugar Lightly packed.
  • 1 pinch salt Optional, but enhances flavor.
Wet Ingredients
  • 125 grams butter Melted and combined with syrup.
  • 2 tablespoons golden syrup Can substitute with treacle or honey.
  • 1 teaspoon baking soda React with boiling water.
  • 2 tablespoons boiling water Mix with baking soda to add fizz.

Method
 

Preparation
  1. Preheat the oven to 160°C fan or 170°C regular. Line a baking tray with baking paper.
  2. In a big bowl, mix the rolled oats, plain flour, desiccated coconut, brown sugar, and pinch of salt.
Cooking
  1. In a small saucepan over low heat, melt the butter and golden syrup together until smooth.
  2. In a small cup, mix the baking soda with boiling water; it will fizz up. Pour into the butter mixture and stir.
  3. Pour the wet mixture into the dry ingredients and stir until even and sticky.
  4. Scoop small balls of mixture onto the prepared tray, leaving space between them.
  5. Flatten slightly with fingers for even baking. Bake for 10 to 15 minutes, depending on desired chewiness.
  6. Let cool on the tray for 5 minutes before transferring to a wire rack.

Notes

For chewy biscuits, make them a little thicker and bake on the shorter end of the time range. For crisp biscuits, flatten a bit more and bake longer. Store in an airtight container, and re-crisp in a low oven if needed.