Anzac Biscuits

How do you like your Anzac cookies? Thin and crispy or chunky and slightly chewy? Here’s the best recipe for the way I like them – crispy on the outside and a little chewy in the middle – but by adjusting the thickness, cook time and temperature you can make them how you like them. For other Anzac Day baking ideas click here.

This recipe is from ESSENTIAL Volume Two: Sweet Treats for Every Occasion

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Anzac Biscuits
1 cup wholegrain rolled oats
1 cup flour
1 cup thread coconut
1 cup soft brown sugar
¼ cup golden syrup
125g butter
2 tbsp boiling water
½ tsp baking soda

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/annabels-anzac-biscuits/1990/

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Cook time:: 30 mins
Makes:: about 30

1 cup wholegrain rolled oats
1 cup flour
1 cup thread coconut
1 cup soft brown sugar
¼ cup golden syrup
125g butter
2 tbsp boiling water
½ tsp baking soda

Preheat oven to 160°C fanbake and line 2 oven trays with baking paper for easy clean-up.

Combine rolled oats, flour, coconut and sugar in a large bowl. Heat together butter, golden syrup and water until butter melts. Stir in baking soda, then mix into dry ingredients until well combined.

Roll mixture into balls slightly smaller than a golf ball and place on trays, allowing room for spreading. For crunchy biscuits with a chewy centre, lightly flatten with a fork and bake for 20-25 minutes. For chunky, super-hard biscuits, bake for 30-35 minutes. For very crunchy thin biscuits, press very flat and bake for 15 minutes. Allow to cool on the trays (they will harden on cooling). They will keep for several weeks in an airtight container.

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17 comments

I made these biscuits today - really yum. Thank you!

Jewels4thee April 15, 2018

Our family love these biscuits. I bake these and take them over to my dads house when he babysits the kids for us. He has been raving on to everyone about how yummy they are. I flatten them slightly with a fork as you suggest and they are just deliciously crunchy on the outer and soft in the middle. Currently baking some more for playgroup tomorrow. Thanks for the yummy recipe! Lauren

Lalalaursx November 27, 2017

Great recipe Annabel. Doubled up the recipe and made plenty for school lunches. Sending some to a school do tomorrow. Boys are waiting for them to come out of the oven. 5 more mins. Kitchen smells great. Thanks.

Dad with three sons September 17, 2017

Hi Diana, You can use desicated coconut - thread coconut gives a slightly different look to the biscuits!

Annabel Langbein April 22, 2017

Can you use desiccated coconut or is thread coconut the best to use?

diana e July 28, 2016

Hi Dena, the oats or size should not make them soft. It sounds like you may not have cooked them long enough and maybe did not leave them to cool properly before putting away in the tin/container. Soft, chewy biscuits are still delicious!

Annabel Langbein February 21, 2016

Thanks Gabrielle for sharing the tup about muscovado sugar - will give that a go sometime!

Annabel Langbein February 21, 2016

Hi Annabel I have made your Anzacs before and they were beautiful. I made them last weekend and they went soft the next day. What could I have done wrong? The only thing I can't think that I did different was the size (smaller this time) or the rolled oats were older (much older) last time. Any ideas?

Dena August 07, 2015

Hi Annabel......I love your books and use them all the time, I think you are a fantastic cook and whats more you make me a great cook as well so thank you. I made your anzac biscuits yesterday and when i went to get my brown sugar my jar was empty........however i had a jar of dark muscovado so I used that........oh wow you have to try it some time.....the taste is just devine........so dam good. once again that you for all your recipes .......and your books.

gabriellem April 27, 2015

And thanks for your feedback about the cooking time. Some ovens cook hotter than others so we've changed the cooking times in the recipe a little to allow for this.

admin April 25, 2015

Or on Facebook other people say they have had success with maple syrup or ginger syrup. Let us know how you get on...

Annabel Langbein April 25, 2015

Hi RaewynLH – You can use honey instead. Enjoy!

Annabel Langbein April 25, 2015

Love your recipe. I made a batch last night and hubby loves it :)

SuriaSparkes April 25, 2015

Is there a good substitute for golden syrup? I live in the United States and cannot purchase golden syrup here.

RaewynLH April 25, 2015

These are so yummy! I have made them twice this week, so good when not cooked too long with a crisp pn the outside and caramelly oat chewy goodness on the inside..I have substituted the coconut for more oats too and that was just as good. Thanks Annabel!

HollyHewison April 23, 2015

I made these with my 11yr old. Yes do need to play around with cooking temps depending on your oven. My first batch was flat but still yum. Was not happy that they weren't as good as oicture so tried again & discovered that when your heating butter etc on stove top make sure butter etc is bubbling hot not just melted because the soda will not froth up which will cause them to be flat. second batch perfect!!!!

BelindaWatson April 20, 2015

These cooked in a quarter of the time that it said and that was the big ones (i made them golf ball sized) and they ended up spreading more so are crunchy more than chewy unfortunately

victoriaplum April 19, 2015