An easy recipe for soft and chewy Anzac biscuits made with traditional ingredients. Whether you prefer them crunchy or chewy, these buttery, long-lasting biscuits are fabulous dunkers and perfect on-the-go snacks.
Anzac Biscuit History
Did you know that Anzac biscuits aren’t allowed to be called cookies?
Anzac biscuits are traditionally enjoyed around Anzac Day which is celebrated on 25 April. The buttery biscuits are associated with the Australian and New Zealand Army Corps (ANZAC) which was established during World War I.
These wholesome and long-lasting biscuits were sent to the front line by New Zealand and Australian women as a contribution to the war. Today they are still used to help fundraise for the neighboring countries’ returned services associations.
- Butter – Unsalted butter works best for this recipe but you can use salted if that’s what you have on hand.
- Sugar – Brown sugar gives the biscuits a delicious deep flavor and golden color. You can use white sugar if needed.
- Golden syrup – The syrup not only adds golden color and chewiness to the Anzacs but it also helps to bind the ingredients in the absence of eggs. You can substitute it with maple syrup or honey.
- Oats – Rolled oats give the biscuits a nutty flavor and texture.
- Coconut – Desiccated coconut add a distinct flavor and add extra texture to the nourishing biscuits.
- Flour – All-purpose flour works well but you can also use wholemeal flour to create healthier Anzac biscuits.
- Baking soda – Make sure to fully dissolve the baking soda in boiling water before adding it to the melted butter and golden syrup. It works as a leavening agent and creates a chewy texture.
How to make Anzac biscuits
- Gently melt the butter and golden syrup on medium heat in a saucepan. Add the baking soda, diluted in a little hot water.
- Combine the remaining dry ingredients.
- Mix the wet and dry ingredients and chill the dough for 30 minutes in the fridge.
- Preheat the oven to 350F/180C.
- Shape 12 dough balls and place them onto a lined baking tray. Bake the biscuits for 12 minutes.
- Make sure the wet mixture doesn’t simmer or boil.
- By chilling the dough in the fridge for 30 minutes before baking, the biscuits will hold their shape during baking and get their chewy texture.
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Chewy Anzac Biscuits
- Large mixing bowl
- Cookie tray
- Measuring cups
- Measuring spoons
- Small saucepan
- 1/2 cup butter unsalted
- 2 tbsp golden syrup
- 1 tsp baking soda
- 2 tbsp filtered water boiling
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 3/4 cup desiccated coconut
- 1 cup rolled oats
- In a small saucepan, melt the butter and golden syrup. Dissolve the baking soda with hot water in a small bowl and add it to the butter and golden syrup. Make sure the mixture doesn't boil.1/2 cup butter, 2 tbsp golden syrup, 1 tsp baking soda, 2 tbsp filtered water
- In a large bowl, combine the flour, sugar, desiccated coconut, and rolled oats.1 cup all-purpose flour, 3/4 cup brown sugar, 3/4 cup desiccated coconut, 1 cup rolled oats
- Add the wet mixture to the dry ingredients. Mix until everything is well combined. Shape the dough into a large ball.
- Cover the bowl with a tea towel and place it in the fridge for 30 minutes.
- Preheat the oven to 180C/350F and line a cookie tray with parchment paper.
- Remove the dough from the fridge and form 12 balls. Place them onto the tray and space them out well.
- Bake for 12 minutes and remove the biscuits from the oven. If you bake them longer, the biscuits will be crunchy instead of chewy.
- Let them cool and enjoy!