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Stack of 6 Anzac Biscuits on a square white plate
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Anzac Biscuits

Traditional large, chewy Australian oat and coconut biscuits to celebrate Anzac Day.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Teatime
Cuisine: Australian
Servings: 24
Author: Susie@Everyday Cooks

Ingredients

  • 100 g rolled oats
  • 150 g plain flour
  • 150 g light soft brown sugar
  • 75 g desiccated coconut
  • Large pinch of salt
  • 125 g butter
  • 120 g golden syrup
  • 1 teaspoon bicarbonate of soda (5ml)
  • 60 ml boiling water

Equipment

1 Large mixing bowl 2-litre
1 Cup
1 Small saucepan

Instructions

Preparation:

  • Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
  • Grease the baking sheet or line with Magic Liner or a silicone baking mat
  • Boil the kettle
  • Put the bicarb in a small bowl or cup
    1 teaspoon bicarbonate of soda

For the Anzac Biscuits:

  • Put the butter and golden syrup in a small saucepan to melt on a low heat. Remove when melted
    125 g butter, 120 g golden syrup
  • Add boiling water to the bicarb then add to the melted butter mixture, mixing well. The mixture may fizz again
    1 teaspoon bicarbonate of soda, 60 ml boiling water
  • Mix oats, flour, sugar, coconut and salt in a large bowl
    100 g rolled oats, 150 g plain flour, 150 g light soft brown sugar, 75 g desiccated coconut, Large pinch of salt
  • Make a well in the centre of the dry ingredients and stir in the liquids, mixing well
  • Put large teaspoons of the mixture into your hands, shape into balls, place on the prepared baking sheets and flatten a little.
    Space them about 5cm/2in apart to allow room for spreading. You will make 20-24 biscuits depending on size
  • For chewy biscuits, bake for 10 to 12 minutes or until light golden. For a crunchier biscuit, increase cooking time to 12-15 minutes
    Leave on the baking sheet for 10-15 minutes to harden a little then transfer to a wire rack to cool