anzac biscuit

Brown Butter Anzac Biscuits - these traditional Anzac biscuits are chewy and oaty, and are made with brown butter and honey for a perfect depth of flavour. This is a quick Anzac biscuit recipe, and is perfectly soft and chewy.

Anzac Biscuits

Unsalted butter, cold

Steens Raw Native Bush Honey

water

tsp baking soda

all-purpose flour

desiccated coconut

Old-fashioned oats (Rolled Oats)

brown sugar

white sugar

tsp salt

Preheat the oven to 325°f / 160°c. See notes about oven temp - if your oven is running hot, these will spread a lot. Line two baking sheets with parchment paper.

Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer to a bowl and allow to cool slightly.

Weigh out 135g of the brown butter and place into a small saucepan. Add the Steens Raw Native Bush Honey and water, and place over a low heat, stirring frequently, until smooth and melted together.

While the wet ingredients are heating up, in a large bowl, combine the flour, coconut, oats, brown sugar, white sugar, and salt. Mix until full incorporated.

Once the butter and honey mixture is smooth and combined, remove from the heat and add the baking soda, mixing well to incorporate (it will foam up a little). Pour into the dry ingredients and stir with a spatula until well combined.

Portion the mixture into 2 Tbsp balls (it will feel a little greasy but that is ok), and roll into balls. Space evenly on the baking sheets.

Bake the cookies for 14 to 15 minutes, until they are golden brown and set around the edges. Check for doneness after 13 minutes.

Remove from the oven and using a large cookie cutter, scoot the biscuits into a round shape if desired. Leave to cool on the pans - they will set up as they cool.

Made these today, they are really good. Best Anzac biscuits I've made by far. I have to go make another batch cause my family demolished them, always a good sign!!!!

Loved these! The brown butter really makes all the difference. Such a treat.

These cookies (biscuits) are amazing!!! They are the only cookies my boyfriend specifically asks for, even though he doesn't have a sweet tooth (which I am still trying to understand). Every time I make them they disappear super fast. The amount of brown butter has always been spot on too. Next time I might try the trick of adding some milk powder to up the amount of milk solids for an even stronger brown butter flavor.

The yummiest anzacs biscuits I’ve ever made

Great recipe! I was concerned it was going to be too sweet, but they were perfect. Technical question - why only 135g of the 175g of butter?

I'm sorry - I can't seem to change the rating for some reason!

Erin’s recipes are always incredible and this is no exception. Being an Aussie I’ve grown up loving Anzac biscuits and the addition of the browned butter really elevates the flavour. And while getting the oven temperature right can be a little tricky, it’s definitely worth effort!

These are so amazing! Reminds me of home!

My favourite ANZAC cookie recipe I've ever used! Make sure you read recipe notes and you'll be fine! So delicious!

This recipe is incredible and always a hit. My friends love when I make them and they are always the first desserts to go at gatherings. Super easy too and easy to double, halve, whatever!! THANK YOU ERIN FOR AN AMAZING RECIPE

These are perfect since I always have these ingredients on hand. As always, a perfect recipe with flawless detail

Hands gown the best Anzac Biscuits I have ever made and tasted! The burnt butter adds such a unique flavour to the biscuits. This recipe is a amazing!

I made these last night and they are delicious! Having never had ANZAC biscuits before I expected them to be very hard and crunchy, instead these are delightfully chewy and soft. I was lazy and wanted to get these in the oven quick so I did not brown my butter but they still tasted so good!! I used a wildflower honey that I think worked really well :) and while I don’t yet have an oven thermometer in my new house, I was excited to see that the cookies did not spread too much and looked like the picture. Thanks Erin, your recipes are always flawless!

Hi Grace,
I had the same question!!! I doubled the quantity to make 24 biscuits and then in the recipe it says only put 135g of the 270g of butter! I read and re-read the recipe over and over to find out if I've missed something but I assume it was a typo. I dumped in the rest of the butter anyway and they turned out fine. The only thing is the bicarb of soda and honey mixture (I used golden syrup) was only reacting to half the butter... it didn't seem to matter in the end. The biscuits were tasty.

Great recipe-thanks for sharing! I used quick oats and I am happy to report they worked well (traditional would be better though). Did cook for a bit longer than recipe suggested to get preferred colour and crispy-chewy texture.

Just made these this afternoon and I guess my oven was too hot because they spread a bit thin at the edge but they taste great anyway. For years I've been using the same recipe from an old Australian Women's Weekly cookbook and this is my new favourite now, the brown butter really does add something to the overall flavour.

Make these immediately!!!! Just be careful to not eat all the mixture before you put them in the oven, because it’s soooo good!

Amazing recipe! The brown butter makes these Anzac biscuits! I’ve made a few in my time but this is by far my favourite recipe &lt;3 
20/10 - highly recommend!
P.s. Don’t doubt the differing butter quantities just go with it - you’ll thank yourself later xx

I love the flavor of these cookies! Super easy recipe to follow! I did forget to add in the 30g of water so my cookies didn't have the exact texture they were supposed to BUT the flavor was absolutely dynamite and my boyfriend and I ate way too many in one sitting. I will be definitely making this again soon!

The best Anzac biscuits ever!! Perfectly chewy (crunchy Anzac biscuits are a crime). I substituted the honey for golden syrup and they turned out perfectly.

These turned out beautiful- love the flavour browning the butter gives! Honey was great in there and did not have to make an extra trip to the store since I had some on hand. Bet they were the best ones eaten in Tasmania today ;)

Made these last night - so delicious! Used chestnut honey, which really worked with the brown butter. This will now be my default ANZAC biscuit recipe, thank you!

These are the best ANZAC biscuits I’ve ever had! The browned butter gives them an amazing flavour. I did use Golden Syrup rather than honey as that’s what I had on hand.

Made these today. Not had one yet but other members of the family have and they loved them.  Thank you for the amazing recipe

So yummy! These cookies are sweet, chewy, oaty, and comforting. (So good with a cup of coffee.) They are also super easy to make. It’s a go to cookie recipe for me.

Made yesterday Anzac day here in NZ! Turned out great, a couple of minor hiccups re the butter quantity as made 2x recipe when adding liquid to the dry it seemed a little dry I added extra browned butter (100g) as I had only used 135g when heating the browned butter, honey &amp; water that seemed to get to the correct consistency; I dug in with gloved hands rather than a spatula. Added 3 min to cook time as checked after 13 min and the balls had not spread so 18 min total, After checking your notes both items were covered so a senior moment maybe! End result was great and passed the the taste test with flying colours. Have ordered a 6k tub of your recommended honey for my next batch!

Made these today and they were great! Most of the recipes I make use cup measurements so I am just getting used to weighing ingredients. A little fussier to weigh, but so worth it!

Chefs kiss!!!!!! And ultimate crowd pleasers

Another incredible recipe, super quick and easy to make and well received by my taste tester - very difficult not to eat all the mixture before making the biscuits... I half dipped these in dark chocolate also. So good!

These were really yummy, but came out quite buttery/greasy - which tastes nice and probably makes them stay nice and chewy instead of hard, but I've never had them greasy from a packet and it reminds you how unhealthy they are, haha. Also 2tbsp balls of the mixture is too large. I put only 1tbsp and they still spread out really large.

Also I made a 2nd batch as vegan by using golden syrup instead of honey and nutellex instead of butter, and only ended up with 90g nutellex after browning it.. but I went ahead anyway and I used only 1/2 tbsp balls, and I chilled them in the fridge a couple of hours prior to baking. Only baked these smaller cookie-sized ones for 12 minutes. They turned out great!! I took them to work and everyone loved them and didn't even know they were vegan. Perfect texture.

I’ve been making Edmonds cookbook Anzac biscuits since I was a kid and they have always been a family favourite, but these were next level. They had a nice caramelisation on the bottom and were nice and chewy. They lasted less than 24hrs in our house. I couldn’t use honey as that seemed disrespectful so stuck to golden syrup (plus you get to lick the spoon 🤤).
This recipe has become a firm favourite.

Goodness gracious. Chewy, oaty, caramely perfection. I thought for sure these would be a disaster because the dough never really came together (I think my shredded coconut was too coarse). They spread a bit in the oven and the edges got lacy, but the cookie scoot (!!!) trick worked like a charm.

Made these for Anzac Day!! My first ever successful batch and they were incredible!! Thank you Erin!! Soooo easy and tasty!

I was so intrigued by this recipe and wanted to love them, but I thought they were way too sweet :(  May just be personal preference.

These are super delicious!  I ran out of golden syrup so used half and half with honey.  The coconut makes them lovely and chewy.  Great recipe!

ANZAC Day is almost here, which means it's time to start making our favourite quick and easy biscuit of the year. This recipe is very close to the traditional version we all know and love, but with slightly higher amounts of coconut, golden syrup and butter, the end result is more chewy than crumbly.

Anzac biscuit recipe: secrets to easy, chewy biscuits every time

(110 grams) rolled oats

¼ cups (110 grams) desiccated coconut

(150 grams) plain flour

unsalted butter

(90 grams) golden syrup

(220 grams) raw sugar

½ tsp bicarbonate of soda

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6011022527001&=domain=del

5348771529001-6011022527001

This rich, golden syrup-topped cheesecake is our salute to the tradition of the ANZAC biscuit.

Recipe by Kim Coverdale from Super Food Ideas.

Golden syrup ANZAC cheesecake

traditional rolled oats

flour

coconut

butter

golden syrup

cream cheese, softened

vanilla extract

caster sugar

eggs

thickened cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770935266001&=domain=del

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