These Almond & Choc Chip ANZAC Biscuits are the perfect combination of crunchy on the outside and chewy on the inside. Totally scrumptious and just a little bit decadent too!
I'm super excited to share this Almond & Choc Chip ANZAC Biscuits recipe with you today because:
a) I LOVE ANZAC biscuits, and;
b) This is my current favourite version!
The chocolate chips and flaked almonds are going to make you fall in love with ANZACS biscuits all over again.
Of course there are other simple ANZAC recipes to try as well, and they are all super scrumptious too!
There's my Classic ANZAC biscuits, (everyones favourite!), but also a couple of easy slice variations too, such as easy ANZAC Slice and Chocolate Chip ANZAC slice. Always popular and super budget friendly recipes too!
Why You're Going To Love This Recipe
ANZAC biscuits are the most well known (and popular) biscuit recipe in Australia, they have well and truly earnt the title as an Australian icon!
- Super easy - just melt, mix and bake - this is a no-fail recipe!
- Budget friendly - rolled oats are a really economical ingredient to have on hand, and they are filling too, so are great to control those hunger pangs.
- Good nutritional value - oats are valued for their nutritional benefits, being a good source of soluble fibre, as well as providing vitamins and minerals such as thiamine, magnesium and zinc.
- Lunch box filler - with hungry kids around, or work lunch boxes to fill, these crunchy, chewy little cookies are a perfect 'filler'!
- Lasting power - almond and choc chip ANZAC biscuits will last well stored in an airtight container for a week or two (they will soften over time but still scrumptious!)
What You Need
My classic ANZAC biscuit recipe uses pantry and baking staples which I'm sure you will already have on hand, and so the only other ingredients you require are chocolate chips and some flaked almonds.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- Rolled oats - these are easily purchased from any supermarket, and are so economical! Alternatively you can substitute rolled oats with 'quick oats' if you prefer, or have these on hand.
- Raw sugar - also known as granulated sugar. The coarseness of raw sugar in this recipe adds to the 'crunch' factor.
- Plain flour - also known as all purpose flour.
- Golden syrup - this is a cane sugar syrup popular in Australian, New Zealand and British baking recipes. If you can't buy golden syrup, you can replace it with corn syrup, honey or maple syrup (corn syrup will give you the most similar light and buttery flavour), or you can make your own.
- Boiling water
- Bi-carb soda - also known as baking soda. In Australia, we tend to use the name bicarbonate of soda (or bicarb soda for short), whereas overseas they often call it baking soda.
- Butter - either salted or unsalted is fine to use.
- Chocolate chips - I prefer to use dark or milk chocolate chips in this recipe, but you could substitute for white chocolate chips if you prefer. I recommend a good quality brand such as Nestle or Cadburys baking chocolate chips.
- Flaked almonds - these are almonds that have been blanched and then shaved into thin flakes. They have a delicious creamy nut flavour, pale cream colour and firm, fresh texture.
Step By Step Instructions
These Almond & Choc Chip ANZAC biscuits are an absolute breeze to make!
Step 1 - Prepare The Wet Ingredients
Firstly, melt the butter in a bowl and set aside.
Place the golden syrup, boiling water and bi-carb in a separate bowl and stir to combine.
The bi-carb soda will make the mixture froth a little.
Add the melted butter to the golden syrup mixture.
Stir lightly just to combine.
Step 2 - Mix The Wet And Dry Ingredients
Place the rolled oats, raw sugar and plain flour in a bowl and stir to mix.
Pour the wet ingredients into the dry, and mix to combine. Allow the mixture to cool.
Step 3 - Add The Chocolate Chips And Almonds
Gently stir through the chocolate chips and almonds.
Step 4 - Bake
Place teaspoon sized amounts of mixture onto your prepared baking trays, allowing room for them to spread.
Bake for 15 minutes until golden, then allow to cool on the tray before transferring to a wire rack to cool completely. The biscuits will firm up as they cool.
Did You Know?
ANZAC stands for "Australian and New Zealand Army Corps" and these biscuits are traditionally made to commemorate ANZAC Day on the 25th April each year.
ANZAC biscuits were originally made by the wives and mothers of soldiers fighting in World War 1 and were sent to them in packages. They used this recipe as the biscuits would last for several weeks.
Expert Tips And FAQ'S
You can replace the golden syrup with corn syrup, honey or maple syrup, or you can make your own.
It's all in the baking time! For chewy biscuits, bake for just 10 minutes. For crunchy biscuits cook for 12-15 minutes.
No problem, just chop the block into chunks. I prefer to use either dark or milk chocolate in this recipe, but you could substitute for white chocolate too, if you prefer. I recommend a good quality brand though, such as Nestle or Cadburys baking chocolate.
ANZAC biscuits can be stored for several weeks in an airtight container at room temperature. They will soften after a few days (but are still absolutely delicious!)
Related Recipes
There's endless simple and sweet recipes to bake using rolled oats! Here's just a few of my favourites:
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Almond & Choc Chip ANZAC Biscuits
Ingredients
- 180 g (2 cups) cups rolled oats
- 125 g (½ cup) raw sugar
- 100 g (¾ cup) plain flour
- 1 ½ tbs golden syrup
- 2 tbs boiling water
- 1 tsp bi-carb soda
- 125 g butter melted
- 90 g (½ cup) chocolate chips
- 45 g (½ cup) flaked almonds
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced). Line 2 flat baking trays with baking paper and set aside.
- Place the rolled oats, raw sugar and plain flour into a bowl and mix together.
- In a separate bowl, add the golden syrup, boiling water and bi-carb soda and mix together (it will froth up a little).
- Mix the melted butter into the frothing mixture and then pour into the oats bowl.
- Mix until the ingredients are completely combined. Allow the mixture to cool.
- Stir through the chocolate chips and almonds.
- Place teaspoonful sized amounts of dough onto the prepared baking trays (leaving enough room to allow for spreading).
- Bake for 15-20 minutes or until golden. Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely (note - the ANZACS will firm up on cooling).
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Line 2 flat baking trays with baking paper and set aside.
- Place the butter, golden syrup and boiling water into the Thermomix bowl and heat for 3 minutes, 80 degrees, Speed 2.
- Add the bi-carb soda and mix for 5 seconds, Speed 3.
- Add the rolled oats, raw sugar and plain flour to the Thermomix bowl. Mix for 10 seconds, Reverse, Speed 3. Allow mixture to cool.
- Add the chocolate chips and almonds and mix for 5 seconds, Reverse, Speed 3.
- Place teaspoonful sized amounts of dough onto the prepared baking trays (leaving enough room to allow for spreading).
- Bake for 15-20 minutes or until golden. Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely (note - the ANZACS will firm up on cooling).
Notes
- Golden syrup - can be substituted with corn syrup, honey or maple syrup, or you can make your own.
- Chocolate chips - I prefer to use either dark or milk chocolate in this recipe, but you could substitute for white chocolate too, if you prefer. If you have a block of baking chocolate, you can just chop into chunks for this recipe.
- Flaked almonds - are almonds that have been blanched and then shaved into thin flakes. You could use slivered almonds but they would alter the texture as they are more chunky than flaked almonds.
- Chewy or crunchy - for chewy biscuits, bake for just 10 minutes. For crunchy biscuits cook for 12-15 minutes. They will firm as they cool after baking.
- Storing - ANZACS can be stored in an airtight container at room temperature for several weeks, however they will soften over that time - still as scrupmtious though!
Rachael
Oh Luce,
Another amazing recipe! I made a double batch today and quickly popped them in the freezer after sampling a few with a cuppa! Yummy! They’re ready for the school lunchboxes!
Lucy Mathieson
Hehehe you've always got to sample a few first, dont you!!! Thank you so much!!!!