Chewy Anzac Biscuits
Bake authentic chewy Anzac biscuits featuring traditional ingredients and methods. These buttery, long-lasting oatmeal cookies make fabulous dunkers and on-the-go snacks, not just on Anzac Day.
When I first tasted Anzac biscuits here in New Zealand they reminded me of the popular IKEA oat cookies to be honest. But that’s not the only reason why I why I love making them:
- Quick and easy: 10 min hands-on prep time and 7 ingredients is all you need.
- Long shelf-life: These oat cookies can last for up to two months when stored properly. But they make excellent dunkers if they happen to become a bit stale.
- Base oat cookie recipe: Similar to my granola bar or energy cookie recipes, you can easily adjust this base recipe to match the ingredients you have on hand.
Anzac biscuit history
Did you know that Anzac biscuits aren’t allowed to be called cookies?
These oaty biscuits are traditionally enjoyed around Anzac Day on 25 April. They were sent to the Australian and New Zealand Army Corps (ANZAC) as sustenance during the First World War. Today they are still used to help fundraise for the neighboring countries’ returned services associations.
Ingredients and substitutions
See the recipe card for full information on the ingredients.
- 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 agave syrup, maple syrup or a mild runny honey if you can’t find golden syrup.
- Oats – Rolled oats give the biscuits a nutty flavor and texture. You can use Scotch oats if needed.
- 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.
Variations
If you want to go beyond the traditional ingredients, here are some tasty additions for your oat cookies:
Chocolate: Chocolate chips or shavings can add some extra sweetness.
Dried fruit: Raisins, dried cranberries or finely chopped dried apricots would make a delicious addition to these wholesome biscuits.
How to make Anzac biscuits
See the recipe card for full information on the steps.
- Melt butter with golden syrup.
- Combine boiling water with baking soda.
- Add baking soda mixture to the melted butter syrup mix. It will bubbles up – be careful!
- Add flour, oats, baking powder, brown sugar, and desiccated coconut to a large bowl.
- Combine dry ingredients.
- Add bubbled butter mixture.
- Combine everything into a sticky dough. Chill dough for 10 minutes.
- Shape balls and bake the biscuits.
Chewy or crunchy
Whether you love your Anzac biscuits chewy or crunchy, you’ll just need to bake them slightly longer if you prefer the latter. Easy as!
Storage tips
These biscuits are unlikely to last but you can store them in an airtight container for 2-3 months in a cool place.
Alternatively, you can freeze baked biscuits or unbaked dough for up to three months.
More easy cookie recipes
For more easy cookies, check out the following recipes:
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Anzac Biscuits
Ingredients
- 1/2 cup butter unsalted
- 2 tbsp golden syrup
- 2 tbsp filtered water boiling
- 1 tsp baking soda
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 3/4 cup desiccated coconut
- 1 cup rolled oats
Instructions
- In a medium 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. Be careful as the hot mixture will bubble up. Remove it from the stove.1/2 cup butter, 2 tbsp golden syrup, 1 tsp baking soda, 2 tbsp filtered water
- In a large bowl, combine the dry ingredients including 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 ingredients to the flour mixture. 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 350F/180C 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 on a wire rack and enjoy!
