Anzac Biscuits are a traditional Australian biscuit created during WW1, to send long distance to the Australian and New Zealand troops in Gallipoli. The current recipes are no doubt different to the ones made in times of war, and food shortages. Nonetheless, these biscuits are delicious. Golden, buttery with a caramel flavour, thanks to the golden syrup.
We have churned out thousands of these biscuits over the years as it was one of the first things we learnt to cook as children. They were our father Jim’s, favourite biscuit, so there was always plenty of golden Anzacs in the tin.
Making these biscuits today brought back wonderful memories of our father, just wish we could bake him one more batch….
In Australia, we have a local brand made by CSR, who have been making golden syrup here since 1855. It’s a golden-red coloured syrup with a smooth caramel toffee taste. Lyle’s golden syrup is produced in the UK and is available in the USA. Both syrups are available through Amazon and in the international food sections of many supermarkets.
We used a 4cm (1 1/2 inch) scoop for the biscuits. They very nearly double in size when baked. So if you’re after a smaller biscuits just make them smaller and of course you’ll get more out of the batch. We just happen to like a big biscuit. We mean, if you’re going in, you’re going in!
Soft and chewy or a snap?
We have used soft brown sugar in this recipe to provide a soft and chewy biscuit. If you’d like a snappier biscuit, change the brown sugar to caster sugar.
Ready to eat
Anzac biscuits keep for a week in an airtight container. You can pop them into a preheated 180c (350f) oven if they last longer and you want to ‘freshen’ them up.
ready to devour!
Watch How To Make It
Check out some more fabulous winning biscuit recipes
click on the link…..Chocolate Chip Cookies with Macadamia
click on the link…..Almond Cookies – Gluten Free
click on the link…..Condensed Milk Coconut Macaroons
click on the link…..Chocolate Almond Cookies
click on the link…..Cranberry, White Chocolate and Pistachio Cookies
What’s your go to biscuit/cookie recipe? We would love to hear from you in the comments below.Print
Golden, buttery with a caramel flavour, thanks to the golden syrup. The biscuits are super quick, and easy to make.
- 125 g (4 ounces) butter, cubed
- 3 tablespoons golden syrup
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 4 tablespoons boiling water
- 1 cup (90 g) rolled oats – see notes
- 1 cup (150 g) plain (all-purpose flour)
- 3/4 cup (60g) desiccated coconut
- 1 cup (220 g) firmly packed soft brown sugar
- preheat oven to 180c (350f) on bake , not fan
- line two baking sheets with baking paper
- melt butter and golden syrup together in a small pot
- mix boiling water and bicarb soda (baking soda) together, then pour it into the melted butter and syrup and remove from heat (mixture will foam up a little)
- in a bowl add rolled oats, coconut, sugar and flour
- pour melted butter over dry ingredients and mix together (mixture is quite dry)
- scoop or roll even sized balls and gently flatten them with the palm of your hand (just enough to flatten the dome of the ball)
- bake for 12-13 minutes or until golden
- cool biscuits on the tray
- serve and enjoy!
- you will need to use rolled oats, not quick cooking oats
- Anzacs keep for a week in an airtight container
- if they go a little soft you can pop them into a preheated oven 180C/350f for a few minutes
- Category: baking
- Method: hand mixing
- Cuisine: Australian
Keywords: Anzac biscuits
Cooper with his new favourite soft, cuddly “tweety bird’, that he loves to use as a pillow for snoozes on the verandah.