Whether you like your Anzac biscuits chewy or crunchy, we’ve got you covered with a recipe that can go either way!
Makes2424
Cook time20 mins20 minutes
Prep time15 mins15 minutes, + Cooling time
+ Cooling time
Ingredients
1 cup (150g) plain flour
1 cup (80g) desiccated coconut
1 cup (90g) rolled oats
1/2 cup (110g) caster sugar
1/4 cup (55g) brown sugar
125g butter
2 tbs golden syrup
1/2 tsp bicarbonate of soda
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line 2 baking trays with baking paper. Place the flour, coconut, oats and combined sugar in a large bowl and stir with a wooden spoon to combine.
Step 2
Place the butter and golden syrup in a small saucepan over low heat and cook, stirring occasionally, for 3 mins or until butter is melted. Set aside for 5 mins to cool slightly.
Step 3
Combine 1 1/2 tbs boiling water and the bicarbonate of soda in a small bowl. Add to the oat mixture with the butter mixture. Stir until well combined.
Step 4
Roll tablespoonfuls of the mixture into balls and place on the lined trays, allowing space for spreading. Gently press each ball to flatten slightly. Bake for 15 mins for crisp biscuits. Set aside on the trays to cool completely. The biscuits will harden as they cool.
Make it your way
For a soft, chewy Anzac biscuit: Omit the brown sugar and increase the caster sugar to 3/4 cup (165g). Bake for 12 mins.
For a thin and crispy biscuit: Omit the caster sugar and increase the brown sugar to 3/4 cup (165g). Bake for 15 mins.
