Anzac Biscuits Recipe
If you're a fan of sweet treats with a touch of history, you're in for a treat with Anzac biscuits! These delicious cookies are a staple in Australia and New Zealand, with a history dating back to World War I. The combination of golden syrup, oats, coconut, and butter creates an irresistible biscuit with crispy edges and a chewy centre.
Servings 22 biscuits
Calories 149kcal
Ingredients
- 150 grams plain flour (all-purpose flour)
- 90 grams rolled oats
- 110 grams white sugar
- 100 grams brown sugar
- 85 grams desiccated coconut
- 125 grams butter unsalted
- 2 tablespoons golden syrup
- 2 tablespoons boiling water
- 1 teaspoon bicarbonate soda
Instructions
- Get prepped by preheating your oven to 160°C (320°F). Then, line your baking tray or baking sheets with parchment paper (baking paper). (see note 1)
- In a large bowl, sift the flour.150 grams plain flour
- Add the oats, white sugar, brown sugar, and coconut and stir well to combine.90 grams rolled oats, 110 grams white sugar, 100 grams brown sugar, 85 grams desiccated coconut
- Melt butter, add the golden syrup in a small saucepan, and stir.125 grams butter, 2 tablespoons golden syrup
- Add the boiling water, followed by the baking soda. Stir quickly until the mixture becomes frothy.2 tablespoons boiling water, 1 teaspoon bicarbonate soda
- Add the melted butter mixture to the oat mixture until well combined.
- Use a cookie scoop or ice cream scoop to portion out cookies. (see note 2)
- Roll into balls and place onto baking sheet approximately 2 inches apart. Flatten them slightly using your hands or a fork. (see note 3)
- Bake for 15 minutes until the edges are slightly brown and they are golden in colour. Allow them to cool on the baking tray for a few minutes before cooling them on a wire rack. (see note 4)
Video
Notes
- Use low heat. I found the best oven temperature at 160° C (320°F) through many experiments. Low and slow is best for this sweet biscuit.
- Each cookie scoop portion weighs approximately 30 grams (1 ounce).
- Make sure you leave space between them as they do spread when cooking.
- If you prefer a crispier cookie, bake them for 20 minutes (yes, they will be slightly harder when cooled!). Fifteen minutes is the sweet spot. However, if you prefer a soft Anzac biscuit, bake them for 12 minutes (gently remove them as they are quite delicate).
Nutrition
Serving: 1biscuit | Calories: 149kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g