Anzac biscuits
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7 Ingredients
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25 min total
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Serves 24 biscuits
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Easy
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Australian
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Dessert
Recipe byThe ZestyPlate Kitchen
Chewy-crisp Australian Anzac biscuits made from oats and coconut, bound with golden syrup and baked golden. No eggs, just one bowl.
Anzac biscuits are an Australian and New Zealand staple, with a texture that lands somewhere between chewy and crisp depending on how long you bake them. They rely on oats, coconut and golden syrup rather than eggs, so the whole thing comes together in one bowl. Expect a warm, caramel smell to fill the kitchen as they bake.
Jump to recipe
Prep 15 min
Cook 10 min
Total 25 min
Easy
Scale:
- 85g Porridge Oats
- 85g Desiccated Coconut
- 100g Plain Flour
- 100g Caster Sugar
- 100g Butter
- 1 tblsp Golden Syrup
- 1 teaspoon Bicarbonate Of Soda
Nutrition (per serving)
100
kcal
1g
Protein
11g
Carbs
6g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the oven to 180C/160C fan/gas 4. Put the oats, coconut, flour and sugar into a bowl.
- Melt the butter in a small pan and stir in the golden syrup. Dissolve the bicarbonate of soda in 2 tbsp boiling water, then stir it into the butter and golden syrup.
- Make a well in the dry ingredients, pour in the warm butter mixture, and stir gently until everything comes together.
- Drop dessertspoonfuls onto buttered baking sheets, spacing them about 2.5cm/1in apart to allow for spreading.
- Bake in batches for 8 to 10 minutes until golden, then transfer to a wire rack to cool.
Tips from the ZestyPlate Kitchen
- Stir the bicarb and water into the butter mixture while it is still warm; this is what gives the biscuits their lift and crackled tops.
- Leave plenty of room between each biscuit on the tray, as they spread a fair bit during baking.
- Pull them out at 8 minutes for a chewy centre, or give them the full 10 and let them set on the tray for a crisper bite.
- They are quite soft straight from the oven and firm up as they cool, so resist the urge to keep baking them.
Frequently Asked Questions
That tends to mean there was too little flour, or the melted butter went in too hot. Let the mixture cool a touch and weigh your ingredients carefully.
Yes. Swap in a gluten-free plain flour blend and use oats certified as gluten-free.
About a week in an airtight tin. They store remarkably well, which is part of why they were posted to soldiers in the first place.
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