Anzac Biscuits

Anzac Biscuits

Iconic Australian and New Zealand oat and coconut biscuits, crisp at the edges and chewy in the middle, made with golden syrup and traditionally sent to soldiers abroad.

Prep

15 min

Cook

12 min

Total

27 min

Serves

20 biscuits

Difficulty

Easy

Recipe ingredients

• •150 g (5¼ oz) rolled oats, traditional rolled oats, not instant
• •100 g (3½ oz) desiccated coconut, unsweetened
• •150 g (5¼ oz) plain flour, all-purpose flour
• •125 g (4½ oz) caster sugar, superfine sugar
• •125 g (4½ oz (about ½ cup)) unsalted butter, plus extra for greasing
• •45 ml (3 tbsp) golden syrup, Lyle's Golden Syrup is the authentic choice; substitute with equal parts light corn syrup + 1 tsp molasses if unavailable
• •5 ml (1 tsp) baking soda, bicarbonate of soda
• •30 ml (2 tbsp) boiling water

Steps

1. 1 Preheat the oven to 160°C (320°F) conventional / 150°C (300°F) fan-forced. Lightly grease a large baking tray or line with baking paper.
2. 2 In a large mixing bowl, combine the rolled oats, desiccated coconut, plain flour and caster sugar. Stir until evenly distributed.
3. 3 Place the butter and golden syrup in a small saucepan over low heat and stir until the butter has completely melted. Remove from the heat.
4. 4 In a small cup, dissolve the baking soda in the boiling water (it will fizz up). Immediately stir the bicarbonate mixture into the melted butter and golden syrup - the mixture will foam and lighten in colour.
5. 5 Pour the wet ingredients into the dry ingredients and mix thoroughly with a wooden spoon until everything is well combined.
6. 6 Place heaped teaspoons of the mixture (about 20 g / ¾ oz each) onto the prepared tray, spaced about 5 cm (2 in) apart to allow for spreading.
7. 7 Bake for 12 minutes, or until the biscuits are deep golden brown around the edges. They will still look slightly soft in the centre when done - this is correct and gives them their characteristic chewy middle.
8. 8 Leave the biscuits on the tray for 5 minutes to firm up (they will be fragile when hot), then transfer to a wire rack to cool completely.
9. 9 Store in an airtight tin for up to 2 weeks; they keep exceptionally well, which is the historical reason they were chosen to send to troops overseas.