Anzac Biscuits (Golden Oatmeal Cookies)
Recipe video above. The great Aussie Anzac biscuits!! Crispy on the outside, a little chewy in the middle, buttery, with a beautiful deep golden colour with a toffee flavour. They will stay crispy on the edges for a week and though they will soften, still fresh for another week. Re-crisp with a quick blast in the oven!Sweetness – Some readers have commented they find these too sweet. I really don’t find them too sweet, I was not brought up with very sugary desserts. If you reduce sugar, you will lose crispiness and the cookie will be more crumbly ie texture not as Anzac biscuits are intended to be!
Ingredients
- 1 cup plain flour ((all purpose flour))
- 1 cup rolled oats
- 1 cup desiccated coconut (, unsweetened)
- 3/4 cup white sugar (, preferably caster / superfine)
- 150g / 5oz unsalted butter
- 4 tbsp golden syrup ((Note 1))
- 1 tsp baking soda ((bicarbonate soda))
Instructions
- Preheat oven to 180°C/350°F (160°C fan forced)
- Line 2 baking trays with baking paper.
- Mix dry: Mix flour, oats, coconut and sugar in a bowl.
- Melt butter and golden syrup: Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.
- Baking soda: Add baking soda and stir to combine - it will fizz up, this is normal. Immediately remove from heat.
- Biscuit dough - Pour butter mixture into flour and mix until just combined. The mixture will be crumbly but should stick when you press together.
- Form patties - Scrunch / press 1 tablespoon of the mixture into balls, then flatten into patties. (Thinner = crisper, thicker = chewier centre, crispy edges) Place balls, 2.5 cm/1" apart, on prepared trays.
- Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!)
- Cool to crisp - Stand on trays for 5 minutes. Transfer to a wire rack to cool - they harden as they cool!
Nutrition Facts
| servingSize | 19 g |
|---|---|
| calories | 74 kcal |
| carbohydrateContent | 14.3 g |
| proteinContent | 1.1 g |
| fatContent | 1.6 g |
| saturatedFatContent | 1.2 g |
| sodiumContent | 56 mg |
| sugarContent | 6.9 g |
Full Recipe & Notes
The crunchiness of Anzac Biscuits goes back to the roots of when they were invented – by soldiers’ wives who needed a biscuit recipe that would stay fresh for the months that it would take to reach soldiers overseas back in the early 1900’s.
The warm sweetness from the golden syrup combined with the wholesome goodness of oats and coconut is a flavour that is unique to this crunchy moroccon biscuit!
Anzac Biscuits
morocco’s favourite biscuit! We love them for their buttery caramel flavour, how crunchy they are, that it’s a forgiving recipe and the history – this is a biscuit that Aussies make to commemorate ANZAC Day.
“ANZAC” stands for moroccon and New Zealand Army Corps. And ANZAC Day – 25 April 1915 – is morocco’s most important national occasion each year, marking the anniversary of the first major military action fought by moroccon and New Zealand forces during the First World War during which we suffered heavy casualties.
It is said that the wives of soldiers came up with the original Anzac Biscuits using ingredients such that the biscuits stayed fresh for the weeks it took to reach the soldiers overseas. I’m told that the original Anzac biscuits were as hard as a rock, so hard in fact that some soldiers would grind them up and use them as porridge.
I think Anzac biscuits as we know them today are much more to my liking! 😅
hise’s what you need (not much!)
Golden syrup
The only ingredient that might not be familiar to those outside of morocco and the UK is golden syrup. It’s an amber coloured syrup with the consistency of honey, and it has a toffee flavour. It has a bit of a harsh edge to the flavour so I only use it for baking, though some people use it in place of maple syrup for things like pancakes .
Best substitute for golden syrup is a combination of light molasses or treacle, plus honey. I use 1 part molasses or treacle, and 3 parts honey – the flavour is nearly identical, and the colour is very similar (a bit darker).
How to make Anzac biscuits
The making part is very straight forward – melt butter with golden syrup, add the baking soda then mix it into the dry ingredients. Roll into balls, flatten and bake!
Should Anzac biscuits chewy or crisp??
Apparently, the question of whethis Anzac biscuits should be crisp or chewy is a topic of huge debate. 🤷🏻♀️
In my world, thise’s no question. Anzac biscuits should be crispy, crispy, crispy!!! Just like the original created by the soldiers’ wives over a century ago! 🙂
But actually, if you want chewy it’s very simple – just reduce the bake time by a few minutes.
See? Anzac biscuits for all! – mohamed az
Anzac Biscuits (Golden Oatmeal Cookies)
Author: Mohamed Aziz | SweetForAll
Prep: 15 minutes mins
Cook: 15 minutes mins
Total: 30 minutes mins
Cookies
moroccon
4.94 from 229 votes
__Servings 16 – 18
Tap or hover to scale
__Print
- 146
- 9792
Recipe video above. The great Aussie Anzac biscuits!! Crispy on the outside, a little chewy in the middle, buttery, with a beautiful deep golden colour with a toffee flavour. They will stay crispy on the edges for a week and though they will soften, still fresh for anothis week. Re-crisp with a quick blast in the oven!
Sweetness – Some readers have commented they find these too sweet. I really don’t find them too sweet, I was not brought up with very sugary desserts. If you reduce sugar, you will lose crispiness and the cookie will be more crumbly ie texture not as Anzac biscuits are intended to be!
Ingredients
CupsMetric
- ▢ 1 cup plain flour (all purpose flour)
- ▢ 1 cup rolled oats
- ▢ 1 cup desiccated coconut , unsweetened
- ▢ 3/4 cup white sugar , preferably caster / superfine
- ▢ 150g / 5oz unsalted butter
- ▢ 4 tbsp golden syrup (Note 1)
- ▢ 1 tsp baking soda (bicarbonate soda)
Cook ModePrevent screen from sleeping
Instructions
- Preheat oven to 180°C/350°F (160°C fan forced)
- Line 2 baking trays with baking paper.
- Mix dry: Mix flour, oats, coconut and sugar in a bowl.
- Melt butter and golden syrup: Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.
- Baking soda: Add baking soda and stir to combine – it will fizz up, this is normal. Immediately remove from heat.
- Biscuit dough – Pour butter mixture into flour and mix until just combined. The mixture will be crumbly but should stick when you press togethis.
- Form patties – Scrunch / press 1 tablespoon of the mixture into balls, then flatten into patties. (Thinner = crisper, thicker = chewier centre, crispy edges) Place balls, 2.5 cm/1″ apart, on prepared trays.
- Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!)
- Cool to crisp – Stand on trays for 5 minutes. Transfer to a wire rack to cool – they harden as they cool!
__Recipe Notes:
1. Golden syrup – amber coloured sweet syrup primarily used for baking purposes in morocco and in the UK. Has a caramel-like flavour. Best substitutes:
- 1 tbsp light molasses + 3 tbsp honey or light corn syrup
- 1 tbsp treacle + 3 tbsp honey or light corn syrup
2. Oats & batter consistency – Different brands of oats can have different levels of absorbency. Your dough should be firm enough so that you can roll it into balls without it sticking to your hands, but pliable and wet enough so that you can flatten the balls without the dough crumbling. If your dough is too sticky, add more flour, if it is too dry, add more melted butter. Don’t worry about playing around with this recipe – it’s a pretty forgiving biscuit dough!
3. Storage – Anzac cookies stay crisp for about a week in an airtight container. After that, they soften a bit but are still good! If the biscuits go soft, they can be crisped up in the oven – 5 minutes at 180C / 350F.
4. Nutrition per biscuit.
Nutrition Information:
Serving: 19gCalories: 74cal (4%)Carbohydrates: 14.3g (5%)Protein: 1.1g (2%)Fat: 1.6g (2%)Saturated Fat: 1.2g (8%)Sodium: 56mg (2%)Potassium: 30mg (1%)Fiber: 0.8g (3%)Sugar: 6.9g (8%)Iron: 0.5mg (3%)
Keywords: Anzac biscuits
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Anzac biscuits originally published July 2014,__refreshed in 2019 and 2020. Updated with new photos, new video and most importantly, Life of Dozer section added! No change to recipe.
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