Anzac Biscuits II

Introduction

Anzac biscuits are a buttery, chewy-edged Australian classic made with oats, coconut, and golden syrup that bake into crisp-bottomed treats with a tender crumb. They come together in one bowl and take just 15–20 minutes in the oven, making them an efficient afternoon bake or lunchbox filler. The bicarbonate of soda mixed into hot water creates lift and a subtle caramel note that deepens the brown sugar backbone.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Servings: 24 biscuits

Ingredients

• 1 cup plain flour, sifted
• 1 cup rolled oats
• 1 cup desiccated coconut
• 1 cup brown sugar
• ½ cup butter
• 2 tbsp golden syrup
• 1 tsp bicarbonate of soda
• 2 tbsp boiling water

Instructions

1. Combine the flour (sifted), oats, coconut and sugar in a bowl.
2. Melt the butter and golden syrup in a saucepan over a low heat.
3. Mix the bicarbonate of soda with the water, and add to the butter and golden syrup.
4. Pour the liquids into the dry ingredients and mix well.
5. Spoon dollops of mixture about the size of a walnut shell onto a greased baking sheet, leaving as much space again between dollops to allow for spreading.
6. Bake in a moderate oven (180°C / 350°F) for 15-20 minutes.
7. Cool on a wire rack and seal in airtight containers.

Variations

Brown butter variation: Heat the butter until it turns golden and nutty before adding the golden syrup. This deepens the caramel flavor and adds a toasted edge to each biscuit.

Dark coconut swap: Replace half the desiccated coconut with unsweetened shredded coconut for a chewier texture and more pronounced coconut taste.

White sugar base: Substitute half the brown sugar with caster sugar to lighten the flavor and create a crispier, less dense biscuit.

Extra crunch: Add ¼ cup chopped macadamia nuts or sesame seeds to the dry mixture for texture contrast and nutty depth.

Honey substitute: Use honey instead of golden syrup (same quantity) for a floral sweetness and slightly softer crumb.

Tips for Success

Melt the butter and golden syrup on low heat—high heat will cause them to separate or burn before they combine with the bicarbonate mixture.

Spoon the mixture generously and leave plenty of space between dollops; these biscuits spread significantly, and crowding the tray will cause them to merge and bake unevenly.

Watch the biscuits from 15 minutes onward; the edges will turn golden-brown and firm while the center stays slightly soft, signaling they’re ready to cool (they’ll crisp as they cool completely).

Cool the biscuits on the wire rack fully before storing; trapping steam in airtight containers while they’re still warm will soften them.

Storage and Reheating

Store cooled biscuits in an airtight container at room temperature for up to 10 days. They’ll stay crisp in the pantry and don’t require refrigeration. You can freeze them in an airtight container for up to 3 months; thaw at room temperature for 15 minutes before serving—there’s no need to reheat them.

FAQ

Can I use quick oats instead of rolled oats?

Quick oats will break down more during mixing and baking, resulting in a denser, less textured biscuit. Rolled oats give these biscuits their characteristic chewiness and visible oat flakes, so they’re worth seeking out.

Why did my biscuits spread into one large puddle?

The mixture was likely too warm when it hit the baking sheet, or the oven wasn’t fully preheated. Let the mixture cool slightly before spooning, and always preheat your oven for a full 10 minutes at 180°C before baking.

Can I halve this recipe?

Yes—divide every ingredient by two, including the bicarbonate of soda and water. The baking time stays the same at 15–20 minutes, and you’ll yield about 12 biscuits.

Do these biscuits need eggs or other binders?

No. The butter, golden syrup, and bicarbonate reaction provide enough structure and binding to hold the oats and coconut together without eggs.