ANZAC Biscuits
Golden, chewy, and deeply nostalgic, these ANZAC biscuits are an Aussie classic. With simple pantry staples, they’re easy to make, naturally egg‑free, and perfect for sharing on ANZAC Day—or any day you want a comforting, homemade treat.
Servings 20 biscuits
Ingredients
- 90 g rolled oats
- 150 g plain flour
- 220 g brown sugar
- 60 g desiccated coconut
- 2 tbsp golden syrup
- 1 tsp bicarbonate of soda
- 2 tbsp boiling water
Instructions
- Preheat oven to 160 °C (320 °F). Line two baking trays with parchment.
- Dry Mix: In a large bowl, combine oats, flour, sugar, and coconut.
- Wet Mix: Melt butter and golden syrup together over low heat.
- Stir bicarbonate of soda into boiling water; add to melted butter mix (it will foam).
- Pour wet into dry and mix until combined.
- Roll spoonfuls into balls (~1 Tbsp each), place on trays ~2 cm apart, flatten slightly.
- Bake 10–12 min for chewy, or 13–15 min for crisp.
- Cool on tray ~5 min before transferring to wire rack.
Notes
- Texture Tip: They firm up as they cool—don’t overbake if you prefer chewiness.
- Dietary Compatibility:
- Dairy‑free if using plant‑based butter
- Egg‑free / vegetarian
- Can be refined‑sugar free with sugar & syrup swaps
- Make Ahead: Dough can be refrigerated overnight; bake fresh in the morning.