Anzac Biscuits

These delicious chewy Anzac biscuits are filled with the delicious flavor of golden syrup, oats, and coconut.

This golden syrup biscuit or cookie is very popular here in New Zealand and in Australia.

In our first month in New Zealand, I picked up a packet of Anzac biscuits not having a clue what they were for an afternoon treat. As soon as I opened the packet I could smell the golden syrup and a wave of nostalgia ran over me. Then after the first bite, I looked up at Dave and said "These are crunchies!"

Crunchies in South Africa (when talking about biscuits and not chocolates) are essentially an ANZAC slice.

If you are looking for an ANZAC biscuit that doesn't taste as sweet, check out my Crunchie recipe. It has a different ratio of oats to coconut to flour and is equally delicious but less sweet. You can still bake these as individual biscuits as per this recipe.

Update Notes

This was one of the first recipes I published on Salty Ginger, mostly because I had grown up with Crunchies which is basically an ANZAC slice, and was really comfortable with the recipe.

However, I have learned a lot since I first published it, and this is reflected in this specific post. The main updates are more accurate conversions from grams to cups.

Why This Recipe Works/Why You Will Love This Recipe

• ANZAC biscuits are a classic golden syrup biscuit filled with oats and coconut.
• These golden syrup-flavored cookies can be crunchy or chewy (depending on how you bake them).
• This super easy recipe can be used to bake individual biscuits or turned into a slice for an even easier version of this well-loved biscuit.
• If you want a less sweet ANZAC slice - try out my Crunchie Recipe!

Ingredients

Standard grade or plain flour is used to bind all these ingredients together.

Butter gives the cookie a nice rich flavor, but I have made these biscuits using baking margarine and it works perfectly fine which results in a vegan Anzac biscuit.

Butter adds flavor, softness, and moisture and sometimes aids in the leavening of baked goods. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine.

The golden syrup adds a nice light syrup flavor, but if you want an Anzac biscuit without golden syrup you can substitute it with honey or maple. Keep in mind that maple syrup is usually thinner than golden syrup and you may need to add another 25 to 50 grams of flour to compensate for the additional moisture.

Baking soda gives this biscuit the little bit of a lift it needs.

White and brown sugar together add a nice crunch and depth of flavor.

The oats and desiccated coconut add to the wholesomeness of the biscuit. If you want an Anzac biscuit without coconut, replace the coconut with more oats.

NOTE - For dairy-free ANZAC biscuits use margarine and water.

Step-by-Step Instructions

Step 1 - Preheat the oven to 180°C/355°F. Line a baking tray with baking paper.

Step 2 - In a large mixing bowl, combine the flour, oats, coconut, cinnamon, sugar, and salt. Stir together to evenly distribute the ingredients.

Step 3 - Melt the butter either in the microwave or on a stovetop. Once melted, add in the golden syrup and stir until combined.

Step 4 - Combine the baking soda and water or milk. Pour into the butter mixer and stir until combined.

Step 5 - Immediately add the wet ingredients to the dry ingredients and mix until well combined.

Step 6 - Roll out dough balls about 2 - 4cm in size and place them on a lined baking tray/plate. Flatten with fingers until the biscuit is about 1cm tall. Rest in the fridge for 20 to 30 minutes to allow the butter or margarine to set (Optional extra)

NOTE - Resting the biscuits in the fridge sets the butter/margarine and results in a nice chewy Anzac biscuit.

NOTE - if you don't refrigerate the biscuits, they will spread thinner during the baking, will require a slightly shorter baking time, and will result in a crunchy crispier Anzac biscuit.

Step 7 - Place biscuits on a prepared baking tray, about 5 to 7cm apart. Bake the biscuits for 10 to 15 minutes.

Step 8 - Remove from oven and allow to cool on the baking tray. The biscuits will set as they cool.

NOTE - For picture-perfect biscuits or cookies, take a cookie cutter larger than the cookies and scoot around the cookies to make the edges smooth and round.

Making an Anzac Slice

To make an ANZAC slice, grease and line a 9"x9" (23cmx23cm) square cake tin or slice tin (27cm x 18cm). A tin lined with an overhang allows for easy removal of the slice once baked.

Follow Steps 1 through 5. Then press the biscuit dough into the prepared pan and smooth it out to the edges. Bake for 25 to 30 minutes. Remove from the oven and cool for 10 to 15 minutes before slicing.

Ovens and Air-Fryers

The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.

For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.

Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.

Storage and Freezing

Store these ANZAC biscuits in an airtight container for up to 2 weeks.

Alternatively, these biscuits can be frozen by wrapping them in cling film and tin or aluminum foil for up to 3 months.

ANZAC Biscuits FAQ

Other Recipes You May Like

Pin for Later