A plate of 3 ANZAC biscuits.

ANZAC Biscuits

Our classic ANZAC biscuits are an all-time Australian favourite recipe. Have a batch of sweet golden biscuits ready in less than 20 minutes... with the perfect amount of chewiness and crunch!
4.86 from 7 votes
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Course: Biscuits
Cuisine: Biscuits/Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20 cookies
Calories: 137kcal

Equipment

  • Microwave, stove-top or Thermomix
  • Oven

Ingredients

  • 110 g (1 cup) rolled oats
  • 150 g 1 cup) plain flour
  • 120 g (2/3 cup) brown sugar
  • 70 g (2/3 cup) desiccated coconut
  • 125 g butter
  • 2 tbs golden syrup see recipe notes
  • 1/2 tsp bicarbonate of soda

Instructions

Conventional Method

  • Preheat oven to 160 degrees celsius (fan-forced). Grease and line three flat baking trays with baking paper.
  • Combine the rolled oats, flour, brown sugar and coconut in a bowl.
  • Place butter, golden syrup and 2 tablespoons cold water into a microwave-safe bowl and heat for 3 minutes, 50% power or until melted.
  • Stir through the bicarbonate of soda.
  • Pour the butter mixture over the oat mixture and stir to combine.
  • Roll level tablespoons of mixture into balls.
  • Place on trays, 5cm apart and flatten slightly.
  • For chewy ANZACS, bake for 10 to 12 minutes or until light golden. For crunchy ANZACS, increase cooking time to 12-15 minutes.
  • Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

Thermomix Method

  • Preheat oven to 160 degrees celsius (fan-forced). Grease and line three flat baking trays with baking paper.
  • Place the butter, golden syrup and brown sugar into the Thermomix bowl. Melt for 3 minutes, 100 degrees, Speed 2.
  • Add the bicarbonate of soda to the melted butter mixture and mix for 10 seconds, Speed 3.
  • Add the rolled oats, plain flour and coconut. Mix together for 40 seconds, Reverse, Speed 2.
  • Roll level tablespoons of mixture into balls. Place on trays, 5cm apart and flatten slightly.
  • For chewy ANZACS, bake for 10 to 12 minutes or until light golden. For crunchy ANZACS, increase cooking time to 12-15 minutes.
  • Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

Notes

Recipe Notes
*Please note that my ANZAC biscuits recipe has been approved for publishing by the Australian Department of Veterans Affairs.  
For chewy ANZACS - Bake in a 160 degree celsius oven for 10-12 minutes (depending on your oven). The biscuits will be soft when you take them out of the oven but will firm on cooling. Allow to cool for 5 minutes on the tray before transferring to a wire rack to cool completely. 
For crunchy ANZACS - Cook for a further 3-5 minutes than the chewy recipe (total of 12-15 minutes). Again, the biscuits will be soft straight out of the oven but will go crunchy as they cool. 
Golden syrup substitute - You can replace the golden syrup with corn syrup, honey or maple syrup. 
Storing the biscuits - 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!). 

Nutrition

Calories: 137kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 75mg | Potassium: 46mg | Fiber: 1g | Sugar: 9g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.6mg