Anzac Biscuits

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Anzac biscuits would have to be one of Australia’s favourite biscuits especially in the month of April. Crunchy on the outside, soft and chewy on the inside. They are the perfect afternoon treat with a hot cup of tea.

Im in a biscuit baking kind of mood this month. I also baked a batch of chocolate chunk oat cookies the other week.

I still remember the very first time I made them, it was for my friends kitchen tea. The recipe said to roll heaped tablespoons of the mixture into balls and they were the size of dinner plates 😛 well maybe not that big but they were pretty big.

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Although I failed that day on presentation I was pretty pleased with myself on the taste and texture. Thats why I love this recipe because It’s so forgiving. You literally cannot stuff this up. (Other than the size that is!) But hey, you might like your cookies extra big!

As Anzac Day approaches this month how about we celebrate our national day of remembrance with a fresh batch of Anzac biscuits.

Anzac biscuits

The tradition of these biscuits dates all the way back to World War l. The wives of soldiers would make these hardy biscuits to send to their husbands. The ingredients kept well and the crunchy texture meant they held their shape whilst being transported overseas.

A.N.Z.A.C. actually stands for Australian and New Zealand Army Corps.

Did you know the biscuits were also known as the Anzac tile because they were rock hard.

Luckily the recipe we use today result in crunchy (but not rock hard) biscuits with chewy, soft centres.

What you are going to need

• Plain, all purpose flour
• Rolled oats
• Brown Sugar (I like using dark brown sugar)
• Desiccated Coconut
• Butter
• Golden Syrup
• Bicarb soda

Basic staple ingredients are all you need to make these classic biscuits.

How to make Anzac biscuits

These biscuits are so easy to make and It’s another great recipe to get the kids involved. Just make sure they don’t end up eating all the cookie dough before it makes it to the oven.

Start by preheating your oven and grease and line 2 oven trays with baking paper.

In a large bowl add flour, sugar, rolled oats and coconut. Mix well to combine.

In a saucepan add butter, golden syrup and water. Cook gently on low heat until the butter has melted. Add bicarb soda and stir through. Add to the dry ingredients and mix until well combined.

Place walnut size balls of the mixture on the prepared trays and flatten slightly. Allow enough room in between the biscuits for them to spread.

Bake for 10-12 minutes or until golden in colour. The biscuits will Harden when cooled. Allow to cool for a few minutes on the baking tray before transferring them to a wire rack to cool completely.

I always fail miserably on waiting for them to cool down as they are soooo good when they are soft and buttery.

Can I use a substitute for Golden Syrup

Golden Syrup is a thick amber coloured syrup used in baking with a similar consistency to honey. If you don’t have golden syrup you could use 2 parts honey and 1 part maple syrup as a substitute. The golden syrup is what gives the cookies that lovely toffee like taste.

How long will the biscuits keep

They will keep fresh for 2 weeks. If you prefer your biscuits soft and chewy keep them sealed in an airtight container. If you like them hard and crunchy leave them out.

I hope you will love these as much as I do.

Lets all get baking this week and keep up the Aussie tradition!

XX

Tools to make life easier

Cookie Trays, set of 3

9 piece copper stainless steel measuring cups and spoons

Here are some more recipes I think you are going to love!

• Chocolate chunk oat cookies
• Very moist carrot cake
• Fluffy pancakes
• Daddy’s favourite almond cake
• Classic strawberry tart

If you liked this recipe please leave me a comment below!!

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Print Recipe

5 from 4 votes

Anzac biscuits

Australias favourite biscuit. Anzac biscuits are crunchy on the outside, chewy on the inside. This is a must have recipe.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: afternoon tea

Cuisine: australian

Keyword: australian, biscuits, Cookies

Servings: 24

Author: Marie Muccio

Ingredients

• 1 cup plain flour
• 2 cups rolled oats
• ¾ cup brown sugar
• ¾ cup desiccated coconut
• 125 g butter
• ⅓ cup golden syrup
• 2 tbs water
• 1 tsp bicarb soda

Instructions

• Preheat your oven to 160°

  Grease and line 2 oven trays with baking paper. 
• In a large bowl add flour, sugar, rolled oats and coconut. Mix well to combine.
• In a saucepan add butter, golden syrup and water. Cook gently on low heat until the butter has melted. Add bicarb soda and stir through. Add to the dry ingredients and mix until well combined.
• Place walnut size balls of the mixture on the prepared trays and flatten slightly. Allow enough room in between the biscuits for them to spread. 

  Bake for 10-12 minutes or until golden in colour. The biscuits will Harden when cooled. Allow to cool for a few minutes on the baking tray before transferring them to a wire rack to cool completely. 

Notes

Have you made this recipe? Don’t forget to tag me in your posts @mrsfoodiemumma and use the hashtag #mrsfoodiemumma 

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