Anzac Biscuits

Golden, chewy-in-the-middle biscuits with crisp edges and a deep caramel-oat flavour — the perfect quick Aussie snack.

Ingredients

• 1 cup rolled oats
• 1 cup plain flour
• 1 cup desiccated coconut
• 3/4 cup brown sugar, packed
• 125 g unsalted butter
• 2 tbsp golden syrup
• 1 tsp bicarbonate of soda (baking soda)
• 2 tbsp boiling water
• Pinch of salt

Method

• 1

  Step 1: Heat oven & prep trays

  Preheat oven to **160°C (140°C fan)**. Line **2 baking trays** with baking paper.

• 2

  Step 2: Mix dry ingredients

  In a large bowl, combine **rolled oats, flour, coconut, brown sugar, and salt**. Mix well, breaking up any sugar lumps with your fingers.

• 3

  Step 3: Melt the butter syrup

  In a small saucepan over **medium-low heat**, melt **butter and golden syrup** together, stirring until smooth and glossy (about **2 minutes**). Don’t let it bubble hard; gentle heat keeps the flavour clean.

• 4

  Step 4: Activate the bicarb

  In a small heatproof cup, stir **bicarbonate of soda** into the **boiling water** (it will fizz). Immediately pour into the warm butter mixture and stir — it will foam slightly.

• 5

  Step 5: Combine & rest briefly

  Pour the foamy butter mixture into the dry ingredients. Stir until evenly moistened and you can squeeze the mixture and it holds together. Rest **2 minutes** (the oats hydrate and the mix becomes easier to roll).

• 6

  Step 6: Shape biscuits

  Roll tablespoon-sized portions into balls (about **25–30 g** each). Place on trays, leaving **5 cm** between. Flatten gently with your fingers to about **1 cm thick** (thinner = crispier; thicker = chewier).

• 7

  Step 7: Bake

  Bake for **12 minutes**, rotating trays halfway, until **deep golden at the edges** and lightly golden in the centre. They’ll be soft when hot — that’s perfect.

• 8

  Step 8: Cool to set

  Leave on the trays for **10 minutes** to firm up, then transfer to a rack to cool completely (they crisp as they cool).

Tips

• **Chewy vs crisp:** Bake **10–11 minutes** for chewier centres; **13–14 minutes** for extra-crisp biscuits (watch closely in the last 2 minutes).
• **No golden syrup?** Use **treacle** (stronger flavour) or **honey** (milder) in the same amount.
• **Make-ahead:** Roll and flatten dough balls, then **refrigerate up to 2 days** (bring to room temp 10 minutes before baking).
• **Storage:** Keep in an airtight container for **up to 7 days**. If they soften, crisp in a **160°C oven for 3–4 minutes**.
• **Snack serving idea:** Pair with a cup of tea or coffee, or sandwich two biscuits with a thin smear of butter for an old-school treat.

Nutrition (per serving, estimate)