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Classic ANZAC Biscuits Recipe

Classic ANZAC Biscuits Recipe

Crisp at the edges and chewy in the middle, these oat-and-coconut ANZAC biscuits are sweetened with golden syrup for classic flavor.
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Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24

Ingredients
 

Main Ingredients

  • 1.5 cup old-fashioned rolled oats Use old-fashioned, not quick oats.
  • 1 cup all-purpose flour
  • 0.75 cup unsweetened shredded coconut Finely shredded or desiccated works best.
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar Packed.
  • 0.25 tsp fine sea salt
  • 0.5 cup unsalted butter Cut into pieces.
  • 2.5 tbsp golden syrup Honey or light corn syrup can substitute, flavor will vary.
  • 2 tbsp boiling water Freshly boiled.
  • 0.75 tsp baking soda Also called bicarbonate of soda.

Instructions

Preparation Steps

  • Heat oven to 350°F. Line two baking sheets with parchment.
  • Whisk oats, flour, coconut, both sugars, and salt in a large bowl.
  • Melt butter with golden syrup in a small saucepan over low heat.
  • Stir baking soda into the boiling water in a cup to dissolve.
  • Pour the soda mixture into the melted butter. Stir; it will foam.
  • Add foamy butter mixture to dry ingredients. Mix until evenly moistened.
  • Scoop 1-tbsp portions onto sheets, spacing 2 inches. Gently flatten tops.
  • Bake 10–12 minutes until deep golden at edges. Cool 5 minutes, then rack.

Notes

For chewier biscuits, pull them at light golden; for crisp biscuits, bake until deeply browned. Add a pinch of cinnamon for warmth, or swap 2 tbsp of oats for chopped macadamias. Store airtight at room temperature for up to 1 week, or freeze baked biscuits for 2 months.
This recipe is an original creation inspired by classic Classic ANZAC Biscuits Recipe flavors. All ingredient ratios and instructions are independently developed.