Anzac Biscuits II

PIn it

Introduction

Anzac biscuits are chewy-centred oat cookies with toasted coconut and a subtle caramel note from golden syrup and brown sugar. They bake in about 20 minutes and keep for weeks in an airtight container, making them reliable for lunchboxes, afternoon tea, or gift-giving.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 24 biscuits

Ingredients

• 1 cup plain flour, sifted
• 1 cup rolled oats
• 1 cup desiccated coconut
• 1 cup brown sugar
• ½ cup butter
• 2 tbsp golden syrup
• 1 tsp bicarbonate of soda
• 2 tbsp boiling water

Instructions

1. Combine the flour (sifted), oats, coconut and sugar in a bowl.
2. Melt the butter and golden syrup in a saucepan over a low heat.
3. Mix the bicarbonate of soda with the water, and add to the butter and golden syrup.
4. Pour the liquids into the dry ingredients and mix well.
5. Spoon dollops of mixture about the size of a walnut shell onto a greased baking sheet, leaving as much space again between dollops to allow for spreading.
6. Bake in a moderate oven (180°C / 350°F) for 15-20 minutes.
7. Cool on a wire rack and seal in airtight containers.

Variations

Reduce the coconut, add chopped dark chocolate: Replace ¾ cup of the desiccated coconut with ¾ cup rolled oats, and stir 80g chopped dark chocolate into the dry mixture before adding the wet ingredients. This deepens the flavour and adds slight richness while keeping the chewy centre.

Use macadamia nuts instead of some coconut: Replace ½ cup of the desiccated coconut with ½ cup roughly chopped macadamia nuts. This shifts the texture to slightly crunchier edges and brings a buttery undertone.

Increase the spice with ginger and cinnamon: Add 1 tsp ground cinnamon and ½ tsp ground ginger to the dry ingredients. The warmth complements the caramel notes without overwhelming the biscuit base.

Make mini biscuits for afternoon tea: Reduce each dollop to the size of a hazelnut instead of a walnut shell, and shorten baking time to 12–14 minutes. You’ll get roughly 36 thinner, crispier biscuits that work well for grazing.

Swap brown sugar for coconut sugar: Use 1 cup coconut sugar in place of brown sugar for a slightly less sharp sweetness and faint molasses note. The texture will remain the same.

Tips for Success

Don’t skip sifting the flour. This aerates it and helps the biscuits rise evenly rather than spreading into flat discs.

Leave genuine space between dollops. These biscuits spread noticeably as they bake—if you crowd them, they’ll merge and bake unevenly at the edges.

Watch the colour, not just the clock. At 15 minutes, they should look pale golden at the edges but still soft in the centre. Pull them out while they appear slightly underbaked; they’ll firm up as they cool on the rack.

Store in airtight containers only. Even a day in open air makes them stale. In a sealed container at room temperature, they keep for 3–4 weeks.

Melt the butter and golden syrup together gently. If the heat is too high, the mixture will brown unevenly and taste bitter. Low heat takes an extra minute but pays off in flavour.

Storage and Reheating

FAQ

Can I use quick oats instead of rolled oats?

Quick oats will make the biscuits more cake-like and less chewy; rolled oats give the signature texture. If you only have quick oats, use them, but expect a softer, less defined bite.

Why do my biscuits spread too much and merge together?

Your oven may be running hot, or the baking sheet wasn’t properly greased. Test your oven temperature with an oven thermometer, and use a light, even coating of oil or butter on the sheet.

Can I reduce the sugar for a less sweet biscuit?

You can reduce it to ¾ cup, but the biscuits will be less chewy and more prone to spreading. Brown sugar also adds moisture, so reducing it changes texture more than just sweetness.

How do I know when they’re fully cool?

Leave them on the wire rack for at least 10 minutes before moving them. If they’re still warm, they’ll be too soft to handle without breaking.