Anzac biscuits are iconic treats from Australia and New Zealand, traditionally made with simple, pantry-staple ingredients. These biscuits (cookies) are characterized by their chewy texture and rich, buttery flavor with a hint of caramel from golden syrup. They were originally created during World War I as a durable, long-lasting food item to send to soldiers of the Australian and New Zealand Army Corps (ANZAC).
Anzac Biscuits
4
servings30
minutes12
minutesThe absence of eggs in the recipe not only makes them distinct but also was a practical choice during wartime when eggs were scarce. Today, they remain a beloved snack enjoyed with tea or coffee and are often associated with Anzac Day (April 25), a national day of remembrance in both countries.
Ingredients
1 cup (90g) rolled oats
1 cup (150g) plain (all-purpose) flour
1 cup (85g) desiccated coconut
3/4 cup (150g) brown sugar
2 tablespoons golden syrup (or substitute with honey or light molasses)
125g (1/2 cup) unsalted butter
1/2 teaspoon baking soda
2 tablespoons boiling water
Directions
- Set your oven to 160°C (320°F) and line a baking tray with parchment paper.
- In a large mixing bowl, combine the rolled oats, flour, desiccated coconut, and brown sugar. Mix well.
- In a small saucepan over low heat, melt the butter and golden syrup together until smooth.
- In a small cup, dissolve the baking soda in the boiling water, then stir it into the melted butter mixture. This will cause the mixture to froth slightly.
- Pour the wet mixture into the dry ingredients and stir until well combined.
- Roll tablespoons of the mixture into balls and place them on the prepared baking tray, leaving space between them. Gently press each ball to flatten slightly.
- Bake in the preheated oven for 12–15 minutes, or until the biscuits are golden. For softer biscuits, bake on the lower end of the time range; for crunchier ones, bake longer.
- Allow the biscuits to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
