ANZAC Biscuits

Crunchy and caramelised on the edges and deliciously chewy in the middle, these easy ANZAC biscuits everyone’s favourite Aussie treat!

5 from 162 votes

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Course: Biscuits

Cuisine: Australian recipe, Biscuits/Cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 137kcal

Cost: $5

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.

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 and the cold water 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.
Proceed as per the conventional method.

RECIPE NOTES & TIPS:

Gluten-Free Option – Swap regular plain flour for gluten-free plain flour. Important: This recipe isn’t suitable for coeliacs unless they’ve been medically advised that consuming oats is safe.
Almond & Chocolate Chip ANZACs – Add ½ cup of chocolate chips and ½ cup of flaked almonds to the mixture before shaping and baking.

OTHER TIPS:

For Chewy ANZACs – Bake at 160°C for 10–12 minutes. They’ll be soft when removed but firm up as they cool. Cool on the tray for 5 minutes, then transfer to a rack.
For Crunchy ANZACs – Bake for 12–15 minutes. They’ll crisp up as they cool.
Storage – Store in an airtight container at room temperature for several weeks. They’ll soften over time but stay delicious!
Freezing – Freeze dough (wrapped well) for up to 3 months; thaw overnight in the fridge and bake as usual, adding a minute or two if needed. Baked biscuits can be frozen for up to 1 month.