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Anzac Biscuits

Australian · Snack · Easy

Anzac Biscuits

Total
40 min
Prep
25 min
Serves
12
Calories
210
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Rolled oats and coconut bake into golden biscuits with crisp edges and chewy centers. Butter and golden syrup give them a deep, toasty sweetness.

A warm butter mixture binds Anzac Biscuits without eggs, coating the oats and coconut before the dough reaches the tray. The biscuits spread as they bake, then firm as they cool, so their soft centers are no reason to keep baking.

Use old-fashioned rolled oats and unsweetened shredded coconut. Quick oats soak up liquid differently, and sweetened coconut makes a softer, sweeter biscuit than the proportions here allow for.

SweetCrispyRichBakingMake AheadVegetarianNut-freeEgg-free

Method

  1. Heat the oven to 350°F (175°C). Line two sheet pans with parchment. Mix the rolled oats, shredded coconut, all the flour, sugar and salt in a large bowl.

  2. Melt the butter with the golden syrup in a small saucepan over low heat for , stirring until fluid. Dissolve the baking soda in the boiling water, then stir it into the butter mixture; it will foam.

  3. Pour the warm liquid over the dry ingredients and stir until no dry flour remains. Shape into 24 compact tablespoon-sized mounds, spacing them 2 inches apart on the pans, and flatten lightly.

  4. Bake both pans for , swapping their positions halfway, until the edges are golden and the centers remain slightly soft.

  5. Cool on the pans for until firm enough to lift, then move to a rack. Serve two biscuits per portion.

Forkue tips

  • Press the dough together in the spoon before setting it on the pan; loose crumbs make ragged biscuits.
  • Pull the pans when the edges color for a chewy center, or bake toward the longer end for a crisper biscuit.

Storing and reheating

Store in an airtight tin at room temperature for up to 1 week. Freeze baked biscuits for 2 months; thaw uncovered so condensation does not soften the edges.

Kitchen gear

Sheet pansTop picks on AmazonSmall saucepanTop picks on AmazonWire rackTop picks on Amazon
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Nutrition per serving, estimated

210Calories
3gProtein
24gCarbs
12gFat

Anzac Biscuits: FAQ

Can I use honey instead of golden syrup?

Yes, but the flavor will be more floral and the biscuits may brown faster. Golden syrup gives the familiar caramel-like finish.

Why did the biscuits spread too much?

Warm trays or loosely measured flour can make them spread quickly. Start with cool trays and spoon the flour into the measuring cup, then level it.

How do I store and reheat Anzac Biscuits?

Store in an airtight tin at room temperature for up to 1 week. Freeze baked biscuits for 2 months; thaw uncovered so condensation does not soften the edges.

How long does Anzac Biscuits take?

About 40 min in total: 25 min prep and 15 min cooking.

What do I need to make Anzac Biscuits?

The key ingredients are rolled oats, shredded coconut, all-purpose flour, all-purpose flour, butter and golden syrup, plus pantry basics.

Any tips for Anzac Biscuits?

Press the dough together in the spoon before setting it on the pan; loose crumbs make ragged biscuits.

Cook this next

More oatsMore shredded coconutMore golden syrupMore baking soda