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 155 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.
Thermomix recipe - Click the link in the Recipe Notes section below for my Thermomix ANZAC biscuit recipe.

RECIPE NOTES & TIPS:

INGREDIENTS:

Golden syrup - in this recipe, golden syrup gives the biscuits their signature butterscotch flavour and also helps to bind the biscuits, in place of eggs. It is a key ingredient in traditional ANZAC biscuits and therefore it shouldn’t be skipped if you want them to taste just right! In a pinch, you could substitute it for rice malt syrup or light corn syrup, although the biscuits won’t be quite the same. Golden syrup can be purchased from supermarkets in Australia and New Zealand and also purchased online.
Bicarbonate of soda - check the expiry date of your bicarbonate soda. Expired bicarb soda won’t work as effectively.
Weigh your ingredients - with this recipe, accuracy is important. I have included weights of each ingredient, for best results. It is important to carefully weigh each ingredient, as a little extra or not enough of a certain ingredient can alter the dough and affect the final result. This recipe is made with Australian cup and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

OTHER TIPS:

For chewy ANZACs - bake in a 160-degree Celsius oven for 10-12 minutes. 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.
To make them crunchy - if you prefer your ANZAC's crunchy, it’s so easy to do that without even changing the recipe! Cook for a further 3-5 minutes than the chewy recipe (a total of 12-15 minutes).Again, the biscuits will be soft straight out of the oven but will go crunchy as they cool.
Storage - 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!).
Freezing - both cooked ANZAC biscuits and the uncooked dough can be frozen. To store the dough, wrap it in clingfilm and store in a bag or container in the freezer for up to 3 months. Thaw in the fridge overnight and then bake as normal. If the mixture is cold, it may need an extra minute or two in the oven. Alternatively, freeze the baked cookies in an airtight container for up to 1 month and thaw in the fridge or at room temperature before eating.