Almond & Choc Chip ANZAC Biscuits - Conventional Method

These Almond & Choc Chip ANZAC Biscuits are the perfect combination of crunchy on the outside and chewy on the inside. YUM!
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Course: Biscuits, Cookies, lunchbox, Snacks, sweet
Cuisine: Baking, Biscuits/Cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 30 cookies
Author: Lucy Mathieson


  • 2 cups (180g) rolled oats
  • 1/2 cup (125g) raw sugar
  • 3/4 cup (100g) plain flour
  • 1/2 cup (45g) flaked almonds
  • 125 g butter, melted
  • 1 1/2 tbs golden syrup
  • 2 tbs boiling water
  • 1 tsp bi-carb soda
  • 1/2 cup (90g) chocolate chips


  • 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 seperate bowl, add the golden syrup, boiling water and bi-carb soda and mix together (it will froth up). 
  • 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. 
  • 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 (please note that the ANZACS will firm up on cooling). 
  • Store in an airtight container at room temperature for up 1 week.