Australian

ANZAC Biscuits

Name: ANZAC Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 servings
Cuisine: Australian
Ingredients: 125 g unsalted butter, chopped; 2 tbsp golden syrup; ½ tsp bicarbonate of soda; 2 tbsp boiling water; 90 g rolled oats; 150 g plain flour; 150 g brown sugar, firmly packed; 60 g desiccated coconut

Traditional oat and coconut biscuits with crisp edges and a chewy, slightly crumbly centre. Less sweet than usual, and made without eggs.

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Serves: 20
Difficulty: Easy
Calories: 140 per serving

Traditional Australian and New Zealand biscuits that are crisp around the edges, with a chewy, slightly crumbly centre and plenty of toasted oat and coconut flavour. This version uses less brown sugar to make them less sweet, while keeping the buttery richness and golden colour. They need no eggs and are lovely with a cup of tea or coffee.

Ingredients

Serves 20. Tap to tick off as you go.

125 g unsalted butter, chopped
2 tbsp golden syrup
½ tsp bicarbonate of soda
2 tbsp boiling water
90 g rolled oats
150 g plain flour
150 g brown sugar, firmly packed
60 g desiccated coconut

Method

Heat the oven to 180°C (160°C fan). Lightly grease two large baking trays and line them with baking paper, leaving enough space between the biscuits for them to spread.
Put the butter and golden syrup in a medium saucepan over a low heat. Stir gently until the butter has melted completely and the mixture is smooth, then remove from the heat.
In a small bowl, combine the bicarbonate of soda with the boiling water. Stir briefly, then pour into the melted butter and golden syrup and stir to combine. The mixture will foam and bubble.
In a large bowl, combine the oats, flour, brown sugar and coconut and mix thoroughly. Pour in the warm butter mixture and stir with a wooden spoon until everything is incorporated and a moist, slightly crumbly dough forms that holds together when pressed between your fingers.
Roll about 1 level tablespoon of the mixture into a ball and place on the prepared trays, leaving about 5cm between each biscuit. Gently flatten each ball with your fingertips or the back of a spoon, keeping them an even thickness so they bake consistently.
Bake for 12–15 minutes until golden around the edges: about 12 minutes for softer, chewier centres, or 14–15 minutes for more evenly golden, crisp biscuits. Watch them towards the end as they can darken quickly. They will still feel slightly soft when removed from the oven, which is normal.
14 mins
Leave the biscuits on the trays for 5–10 minutes to firm up, then carefully transfer to a wire rack and allow to cool completely.
10 mins

Serving suggestions

Delicious with a cup of tea or coffee.

Cook’s tips

Golden syrup gives a more traditional flavour than honey, which is more floral and sweeter. If you want to use honey, try 15 ml honey and reduce the brown sugar to about 130 g. Leave plenty of space between the biscuits as they spread while baking. For a chewier result, bake for 12 minutes and remove them while the centres still look slightly soft; for crisper, more evenly golden biscuits, bake for 14–15 minutes. Watch them towards the end as they can darken quickly. Once completely cold, store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. If they soften, crisp them up in a 150°C oven for 3–5 minutes.