By: Jessica Holmes
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Learn how to make classic Australian Anzac Biscuits. These chewy biscuits are filled with rolled oats and sweetened with golden syrup. They’re egg-free and easy to make! You don’t need an electric mixer and there’s no chilling the dough.
Anzac Biscuits for the win 🙌🏻 These buttery biscuits are an Aussie staple and it’s not hard to see why. Thick and chunky, these chewy biscuits are made using rolled oats, coconut and golden syrup.
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You can expect really crispy edges and a chewy oat-filled middle. The golden syrup and brown sugar give them a sweet caramel-like flavour, similar to an Oatmeal Raisin Cookie.
Quick and easy, these egg-free Anzac Biscuits are ready to eat in just 30 minutes.
Why you will love this recipe
- Basic ingredients: You don’t any fancy ingredients to make a batch of golden brown Anzac Biscuits.
- Easy to make: These biscuits are quick and easy to make – you don’t even need an electric mixer. And there’s no chilling the dough.
- Chewy and crispy: My chewy Anzac Biscuit recipe results in a delightfully chewy biscuit. Bake them for a few extra minutes for the ‘snap’ of a truly crunchy biscuit.
- Keep well for days: These biscuits keep well in an airtight container for days – or you can freeze the cookie dough ahead of time.
What are Anzac Biscuits?
Anzac Biscuits are a classic oat biscuit made using golden syrup. It is believed they were sent to soliders abroad in care packages during the first World War – which is how they got their name. Anzac standing for Australian New Zealand Army Corps.
They’re an Australian (and New Zealander) favourite and are often baked on or around Anzac Day (April 25th). They pair well with a cup of tea or coffee.
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Growing up in Australia, we love to enjoy a good Anzac Biscuit for morning or afternoon tea – along with Melting Moments, Lamingtons and Coconut Jam Slice.
And while you can buy half decent pre-packaged Anzac Biscuits at the supermarket, these homemade ones taste so much better!
There’s something about that perfect blend of crisp corners, a buttery centre and chewy oats in every bite, that make these biscuits one of the best going around.
They are similar in taste to an American Oatmeal Cookie, but the method in how they are made differs.
This recipe requires you to make a buttery caramel on the stovetop just by melting butter, golden syrup and vanilla. It is then poured over the dry ingredients to create those sticky edges!
It also means these oat biscuits are egg-free, which is great for allergy-friendly baking. They’re sure to be a huge hit with your family!
Ingredients
You only need a handful of staple ingredients to make a batch of Anzac Biscuits. Here’s a snapshot of the key ingredients you’ll need, including any substitutions you can make.
- Rolled oats: Use whole rolled oats for this recipe – not quick oats. The oats provide texture and chew!
- Desiccated coconut: I typically use desiccated coconut in my Anzac Biscuits, but shredded coconut also works really well. Be sure to use unsweetened coconut in this recipe. If you want to leave out the coconut, add an extra 35 grams (1/4 cup) plain flour or all purpose flour.
- Golden syrup: Golden syrup (sometimes referred to as light treacle) is a key ingredient in traditional Anzac Biscuits. It is a thick treacle made from cane sugar. It’s amber in colour, and sweet in flavour. You can often find it in the supermarket or specialty stores. If you don’t have access to golden syrup, you can’t leave it out of this recipe. You could try treacle, honey or maple syrup – the flavour won’t quite be the same, but they should still be delicious. Or try my Peanut Butter Oatmeal Cookies.
- Baking soda: Baking soda, also known as bicarbonate of soda, is used as the raising agent in these biscuits.
See recipe card below for a full list of ingredients and measurements.
How to make Anzac Biscuits
Here’s how to make this easy recipe in just six simple steps.
Step 1: In a large mixing bowl, add dry ingredients – except the baking soda. Gently mix and then set aside.
Step 2: In a small saucepan, add butter, golden syrup and vanilla extract. Place on low heat, stirring, until melted and smooth.
Step 3: Remove caramel from heat and add baking soda. Stir for 30 seconds. The mixture will turn a little foamy.
Step 4: Pour wet ingredients over oat mixture and quickly stir until all the ingredients are completely covered.
Step 5: Use a medium cookie scoop to portion out the cookie dough (approximately 1.5 tablespoons of dough per cookie).
Step 6: Slightly flatten the cookie dough balls using your hands. Place on prepared baking sheet and bake in a preheated oven for 12 minutes or until golden.
A note on cooking time: The biscuits may appear underdone, but like most cookies they will firm up as they cool. 12 minutes will give you a crispy edge and chewy middle. For a crisper biscuit with a snap, consider baking for an extra 2 minutes.
Frequently asked questions
Are Anzac Biscuits meant to be crunchy or chewy?
Anzac Biscuits can be both. These biscuits have crispy edges and a chewy middle. However, you can easily make them more crunchy by baking them for a few extra minutes.
How do I store Anzac Biscuits?
Once they are completely cooled, keep Anzac Biscuits in an airtight container at room temperature.
Can I make Anzac Biscuits ahead of time?
Yes you can. Anzac Biscuits keep well for 3-4 days. Alternatively, you can make and freeze the cookie dough. Then just bring the dough back to room temperature before baking as per instructions below.
Can I omit the coconut?
Yes you can. You can leave out the coconut and add an extra 35 grams (1/4 cup) plain flour or all purpose flour.
Are Anzac Biscuits egg-free?
Yes. You’ll make a simple caramel using the golden syrup in place of eggs to help bind the biscuits.
Did you make this recipe? Don’t forget to rate the recipe andleave a comment below. Hungry for more? Join me onInstagram,Facebook,PinterestandTwitterfor more amazing recipe ideas.
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Anzac Biscuit Recipe
Yield Makes 12 biscuits 1x
Prep: 18 minutesCook: 12 minutesTotal: 30 minutes
Thick and chewy Anzac Biscuits made with rolled oats, coconut and golden syrup.
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Ingredients
- 140 grams (1 cup) plain flour or all purpose flour
- 100 grams (1 cup) rolled oats
- 135 grams (3/4 cup) brown sugar
- 50 grams (1/2 cup) desiccated coconut
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 115 grams (1 stick / 1/2 cup) unsalted butter, roughly chopped
- 60 ml (1/4 cup) golden syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two cookie sheets with baking or parchment paper.
- In a large mixing bowl, add flour, oats, sugar, coconut, cinnamon and salt. Give it a quick mix.
- In a small saucepan, add butter, golden syrup and vanilla. Place on a medium heat and stir until butter has melted and mixture is smooth.
- Remove from heat and immediately add baking soda. Keep stirring for 30 seconds or so until baking soda is completely mixed through. Mixture may bubble and foam slightly – this is fine.
- Pour butter mixture over dry ingredients and stir until completely coated. Working quickly, scoop balls of dough, roughly 1.5 tablespoons each, and roll them smooth using your hands.
- Gently flatten the cookie dough balls until they’re about 1/2 inch thick. Place on baking trays, leaving room for the biscuits to spread out.
- Bake in the oven for approximately 11-12 minutes. Keep in mind the biscuits will harden as they cool.
- Leave biscuits to cool for 10 minutes before carefully transferring to a wire rack to cool completely.
Notes
Rolled oats: Use whole rolled oats for this recipe – not quick oats. The oats provide texture and chew!
Desiccated coconut: I typically use desiccated coconut in my Anzac biscuits, but you can shredded coconut also works well. If you want to leave out the coconut, I would add an extra 35 grams (1/4 cup) plain flour or all purpose flour.
Golden syrup: Golden syrup is an important ingredient in this recipe. I highly recommend trying to find it online or at a specialty store if you don’t have regular access to it. Alternatively, you could try using maple syrup, honey or treacle (or a combination of each) instead. The flavour won’t quite be the same, but the result should be similar.
Baking time: The biscuits may appear underdone, but like most cookies they will firm up as they cool. 12 minutes will give you a crispy edge and chewy middle. For a crisper biscuit with a snap, consider baking for 2 extra minutes.
Nutrition Information
Serving Size: 1 biscuit Calories: 235 Sugar: 16.7 g Sodium: 117.7 mg Fat: 10.6 g Carbohydrates: 32 g Protein: 2.6 g Cholesterol: 20.6 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CookiesCuisine: Australian
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