anzac biscuits

Our classic ANZAC biscuits are an all-time Australian favourite recipe. Have a batch of sweet golden biscuits ready in less than 20 minutes... with the perfect amount of chewiness and crunch!

ANZAC Biscuits

110 g (1 cup) rolled oats

150 g 1 cup) plain flour

120 g (2/3 cup) brown sugar

70 g (2/3 cup) desiccated coconut

g butter

golden syrup (see recipe notes)

tsp bicarbonate of soda

Preheat oven to 160 degrees celsius (fan-forced). Grease and line three flat baking trays with baking paper.

Combine the rolled oats, flour, brown sugar and coconut in a bowl.

Place butter, golden syrup and 2 tablespoons cold water into a microwave-safe bowl and heat for 3 minutes, 50% power or until melted.

Stir through the bicarbonate of soda.

Pour the butter mixture over the oat mixture and stir to combine.

Roll level tablespoons of mixture into balls.

Place on trays, 5cm apart and flatten slightly.

For chewy ANZACS, bake for 10 to 12 minutes or until light golden. For crunchy ANZACS, increase cooking time to 12-15 minutes.

Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

Conventional Method

Place the butter, golden syrup and brown sugar into the Thermomix bowl. Melt for 3 minutes, 100 degrees, Speed 2.

Add the bicarbonate of soda and 2 tbs cold water to the melted butter mixture and mix for 10 seconds, Speed 3.

Add the rolled oats, plain flour and coconut. Mix together for 40 seconds, Reverse, Speed 2.

Roll level tablespoons of mixture into balls. Place on trays, 5cm apart and flatten slightly.

Thermomix Method

https://embed.mediavine.com/videos/z40nyqbiwi2wfuquwo4o

Our classic ANZAC biscuits are an all-time Australian favourite recipe. Have a batch of sweet golden biscuits ready in less than 20 minutes… with the perfect amount of chewiness and crunch!

Whip up a batch of these healthy Anzac biscuits in just 30 minutes. With creamy macadamias, wholemeal flours, and unrefined sugars, these are bound to become the new family favourite.

Healthy Anzac Biscuits

95 g (1 cup) rolled oats

g (3/4 cup) white spelt

70 g (1/2 cup) wholemeal spelt

80 g (1/2 cup) rapadura sugar

80 g (1/2 cup) roasted macadamias (finely chopped)

60 g (3/4 cup) shredded coconut

salt

g (1/2 cup) unsalted butter

60 ml (1/4 cup) golden syrup

bicarbonate soda (baking soda)

ml (2 Tablespoons) boiling water

Preheat the oven to 170C (150C fan forced).

Line a baking tray with baking paper and set aside.

Place the rolled oats, spelt, chopped macadamias, sugar, coconut and salt in a large bowl and mix together.

Melt the butter and golden syrup in medium saucepan.

Combine the bicarbonate soda and boiling water.

Whilst continuously stirring, pour the bicarbonate soda mixture into the melted butter and golden syrup.

Pour the melted butter mixture into the dry ingredients and mix thoroughly.

Take a dessert spoon of mixture, and press it together in your hands until the mixture forms into rough ball.

Place the ball on the lined tray and flatten lightly until the biscuit is approximately 1.5cm thick.&nbsp; Make the biscuit slightly thicker if you want chewy biscuits.&nbsp;

Repeat with the remainder of the mixture.

Bake for 20 minutes, or until the biscuits are golden brown.

Cool on a rack, then transfer to an airtight container for storage.&nbsp;

Memories of Anzac Day and tea and biscuits with her nan provide the inspiration for these Anzac ice cream sandwiches from MasterChef winner Elena Duggan.

Incredible gluten-free ANZAC biscuit ice cream sandwiches

(95 grams) quinoa flakes

(105 grams) shredded coconut, plus extra for rolling

(200 grams) almond meal

(70 grams) coconut sugar

tsp xanthan gum (from health food stores)

(100 grams) coconut oil

(175 grams) honey

vanilla bean paste

vanilla ice cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981837901001&=domain=del

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This is such a fun gift. Just make sure you attach a label with the extra ingredients needed and the cooking instructions.

Cookies in a jar

(75 grams) caster sugar

(80 grams) brown sugar

(110 grams) plain flour

tsp baking powder

(90 grams) quick oats

cranberries

(180 grams) white chocolate chips

unsalted butter, 1 egg

tsp vanilla extract.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

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The flavors of coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit!

Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits}

unsalted butter, melted

light brown sugar, packed

honey (golden syrup may be substituted)

maple syrup (golden syrup may be substituted)

all-purpose flour

oats

coconut

salt,

water

baking soda

In a large, microwave-safe bowl melt the butter,...

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Add the brown sugar, honey, maple, and stir...

Add the brown sugar, honey, maple, and stir to combine. (If you prefer drier cookies, reduce honey and maple to 1 tablespoon each)

Add the flour, oats, coconut, optional salt, and...

Add the flour, oats, coconut, optional salt, and stir to combine; set aside.

In a small microwave-safe bowl, add the water...

In a small microwave-safe bowl, add the water and heat on high power to boil, about 1 minute.

Slowly and very carefully add the baking soda...

Slowly and very carefully add the baking soda to the water. Use caution because it will bubble up vigorously. Stir to dissolve the baking soda.

Pour water-baking soda mixture over dough and stir...

Pour water-baking soda mixture over dough and stir to combine. Dough will look like streusel topping. Fluffy and loose, but when squeezed together, compacts to form a dough.

Using a medium 2-inch cookie scoop, form heaping two...

Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds about halfway with your palm, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter, and these cookies are already prone to spreading and baking flat.

Preheat oven to 350F, line baking sheets with Silpats,...

Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet).

Bake for about 9 minutes, or until edges...

Bake for about 9 minutes, or until edges have set and will be just beginning to brown (the coconut in the dough is prone to burning so watch them) and the tops are just beginning to set, even if undercooked, pale, and glossy in the center. Do not bake longer than 9 to 10 minutes for soft cookies because they firm up as they cool; bake for 10 to 12 minutes if you like firmer, crisper cookies (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 10 minutes while oven preheated, and were baked for exactly 9 minutes).

Allow cookies to cool on the baking sheet...

Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Recipe video above. The great Aussie&nbsp;Anzac biscuits!! Crispy and buttery, a beautiful deep golden colour with a toffee flavour. They will stay crunchy for a week and though they will soften, still fresh for another week!

Anzac Biscuits (Golden Oatmeal Cookies)

plain flour ((all purpose flour))

desiccated coconut (, unsweetened)

white sugar (, preferably caster / superfine)

unsalted butter

golden syrup ((Note 1))

tsp baking soda ((bicarbonate soda))

Preheat oven to 180°C/350°F (160°C fan forced)

Line 2 baking trays with baking paper.

Mix flour, oats, coconut and sugar in a bowl. &nbsp;

Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.

Add baking soda and stir to combine - it will fizz up, this is normal. Immediately remove from heat.

Pour butter mixture into flour and mix until just combined.

Roll level 1 tablespoon mixture into balls, flatten into patties. Place balls, 2.5 cm/1" apart, on prepared trays.

Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!)

Stand on trays for 5 minutes. Transfer to a wire rack to cool - they harden as they cool!

Our best Anzac biscuit recipe is undoubtedly an Aussie and NZ classic, and it's ridiculously easy to make - whether you’re marking Anzac Day or you just want to bake something quick with ingredients you already have in your pantry.
<h2>Where did Anzac biscuits come from?</h2>
It’s believed the original recipe evolved from a hard, almost indestructible ‘tile’ bikkie issued to Australian and New Zealand Army Corps soldiers for sustenance during wartime to the delightfully golden sweet biscuit we know and love today. And while it’s true the ingredients of traditional Anzac biccies have changed little over the past century, what does vary significantly is people’s preference on crunchy versus chewy. It's a big call to make.
<h2>What's the perfect Anzac biscuit texture?</h2>
We asked our team here what texture the perfect Anzac biccie should be and we couldn’t reach an agreement. Some love their biscuits crispy, some chewy, and some in between. Luckily for the Anzac connoisseurs out there, this classic  recipe can easily be adapted to suit even the most particular of tastes. Whether chewy, crispy, crunchy or super soft - we have you covered.
Be sure to check out our detailed notes below our best Anzac biscuit recipe to help you make this biscuit recipe your own. Best of all, as far as the best Anzac biccies go, it really is such an easy recipe. Your biggest challenge will be allowing these absolutely delicious treats to cool (or at least cool slightly) on a wire rack before devouring them.
And, if you have any leftover biccies, try these <a href="https://www.taste.com.au/galleries/anzac-biscuit-dessert-recipes/huaytt3t" target="_blank" rel="noopener">Anzac-biscuit-inspired recipes</a> to use them up and test out these <a href="https://www.taste.com.au/baking/articles/our-top-5-recipes-use-up-leftover-anzac-biscuits/y0d0wyaf" target="_blank" rel="noopener">recipes that use leftover biccies</a>, including these <a href="https://www.taste.com.au/recipes/anzac-biscuit-tiramisu-trifles-recipe/nqt28tkg" target="_blank" rel="noopener">Anzac biscuit tiramisu trifles</a>. And, our <a href="https://www.taste.com.au/recipes/anzac-biscuits-golden-syrup-buttercream-recipe/j32236a2" target="_blank" rel="noopener">Anzac biscuits with golden syrup buttercream</a> and <a href="https://www.taste.com.au/recipes/mini-chewy-anzac-biscuits/77008852-2143-40f9-a7fa-d77fb1a854eb" target="_blank" rel="noopener">mini chewy Anzac biscuits</a> are must-try recipes.
Additional recipe notes by <a href="https://www.taste.com.au/our-team/alison-adams/8hCBVYAQ">Alison Adams </a>- Food Writer and Recipe Tester
&nbsp;

Anzac biscuits

312.50 ml plain flour, sifted

100.00 gm Traditional Rolled Oats

107.50 gm caster sugar

63.75 gm Desiccated Coconut

Organic Unsalted Butter

golden syrup

1.25 gm Bicarbonate Soda

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5423695814001&=domain=taste

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Do you like your Anzac biscuits crunchy, chewy or crisp? This basic recipe gives you three different twists so you can bake the ultimate crowd-pleasing bikkies (see Notes).

(1 cup) plain flour

(1 cup) Traditional Rolled Oats (see Notes)

(1 cup) desiccated coconut

(1/2 cup, firmly packed) brown sugar

(1/4 cup) caster sugar

butter

1.25 gm bicarbonate of soda

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5971913615001&=domain=taste

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Recipe video above. The great Aussie Anzac biscuits!! Crispy on the outside, a little chewy in the middle, buttery, with a beautiful deep golden colour with a toffee flavour. They will stay crispy on the edges for a week and though they will soften, still fresh for another week. Re-crisp with a quick blast in the oven!Sweetness - Some readers have commented they find these too sweet. I really don&#39;t find them too sweet, I was not brought up with very sugary desserts. If you reduce sugar, you will lose crispiness and the cookie will be more crumbly ie texture not as Anzac biscuits are intended to be!

Mix dry: Mix flour, oats, coconut and sugar in a bowl.  

Melt butter and  golden syrup: Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.

Baking soda: Add baking soda and stir to combine - it will fizz up, this is normal. Immediately remove from heat.

Biscuit dough - Pour butter mixture into flour and mix until just combined. The mixture will be crumbly but should stick when you press together.

Form patties - Scrunch / press 1 tablespoon of the mixture into balls, then flatten into patties. (Thinner = crisper, thicker = chewier centre, crispy edges) Place balls, 2.5 cm/1&quot; apart, on prepared trays.

Cool to crisp - Stand on trays for 5 minutes. Transfer to a wire rack to cool - they harden as they cool!

So easy to make and very delicious - I don’t think they are too sweet, they are just right! We made them with 1/2 caster and 1/2 packed brown sugar and tastes amazing

I've found date syrup to be a really useful substitute for golden syrup. It's not as sweet and the colour is really rich. This is a great recipe. I've been using your recipes in my classroom with repeated success so thank you! :)

Hands down, these are the best ANZAC cookies I've had yet! I've made other recipes for them but I like yours the best! I never heard of them until I moved to New Zealand 9 years ago. But they have become a firm favorite in our house and are on the "cookie rotation" for my children.

Great recipe, no issues at all. Got devoured by kids and adults alike at our Anzac Day get together.

I had to make a little bit of extra butter/golden syrup/baking soda to get them to combine as they were quite crumbly, but other than that a super easy recipe.

Hi Nagi. I’ve made these a few times now and each time when they cook the biscuits flatten out &amp; expand,  joining together to make one supersize biscuit!! They still taste great but aesthetically they’re a mess! Is it because I make the balls too big? What am I doing wrong?

Cooked these yesterday. Even though they were great I found they had a bit of a bicarb taste. The recipe is almost identical to my Nan’s recipe that has been passed down.  She was born in 1904. She always dissolved the bicarb in a tbs of boiling water before adding it to the syrup mixture. What do you think?

Made these today (obviously) with the kids. I put a little less sugar (raw sugar as had no caster sugar). Also ground my own coconut flakes as was out of desiccated coconut. These were so, so yummy. I think I had three in one sitting. Added to family cookbook for next time! (Relatively easy for kids to make too.)

Quite sweet. We like them not so sweet. Next time we will definitely make it less sweeter.   Everything else perfect. Highly recommended.

Perfect recipe and method as always. Thanks Nagi. Mine turned out very well. I got 20 bickies.

Delicious biscuits, but quite sweet. A little crumbly on the outside even with recomended       chewy cooking time. Recomended diped in warm milk, hot chocolate or the like.

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