Prep 20 mins
Cook 20 mins
Anzac biscuits are a traditional Aussie biscuit that were baked by the wives and mothers during World War I and packed into food parcels to be shipped to the soldiers. They included basic staple items as food was rationed during the war and times were hard. Today they are enjoyed as a good everyday basic biscuit and many Aussies bake these cookies to remember our soldiers and history on Anzac Day 25 April. This recipe uses Australian metric measurements- 1 tablespoon = 4 teaspoons
- 473.18 ml rolled oats, dry uncooked oats
- 414.03 ml desiccated coconut
- 473.18 ml plain flour
- 414.03 ml sugar
- 59.14 ml brown sugar (can use more white sugar here if you dont like brown sugar)
- 250 g butter (1 cup butter)
- 29.58 ml golden syrup (8 teaspoon equivelant)
- 14.78 ml bicarbonate of soda (bicarb soda)
- 44.37 ml boiling water
- Preheat oven to 160C (if using fan-forced oven) or 180°C Line biscuit trays with a quality baking paper or lightly grease with butter.
- Using a large mixing bowl -- combine the oats, coconut, flour and sugars.
- Using a small saucepan or microwave -- melt the butter and golden syrup together. Set aside.
- Using a cup -- mix the boiling water and bicarb soda together. Add this mixture to the melted butter. The mixture will foam up.
- Add the butter to the dry ingredients and combine thoroughly.
- Note -- if the mixture is too crumbly the biscuits will not hold together -- add a small amount of water. I've posted a photo of how I like my mixture to look. You should be able to get a tablespoon of the mixture and roll it together/push into shape of a cookie. Add too much water and your biscuits will flatten out totally during cooking.
- Using your hands. Roll into balls and flatten slightly. These cookies do spread whilst baking -- so I usually place 12 to a cookie sheet/baking tray.
- Place on baking trays and bake for 15-20 minutes or until golden brown. Cooking longer will give a crunchier biscuit or less time a softer biscuit. I like mine to be crisp. Total cooking time will depend on how many cookies/trays can fit in your oven at a time.
- Cool on trays for 5 to 10 minutes before moving to a rack to cool.
- If biscuits are too soft they can be returned to the oven and cooked further.
I've seen Anzac recipes and finally decided to make a batch for ZWT8. Wish that I'd tried them sooner because they are delicious. I made a half recipe and subbed Splenda for the sugars and a heart healthy margarine for the butter. These puppies do spread but after reading Peggie's review I was ready for them and juat put 12 on a sheet. I got 24 beautiful and yummy biscuits :D. Made for ZWT8
I've never made Anzac biscuits before, and I have to say that I've been missing out. These are just wonderful- sweet, buttery, crunchy on the edges, and have great texture from the oats and coconut. Mine spread quite a bit, I'll flatten the dough less next time. I used a cookie scoop instead of hand rolling, and got 21 cookies from a half recipe. These are definitely a keeper!
Made for ZWT8.
I've lived in Australia for 28 years and am finally getting around to making a batch of Anzac biscuits. Anzacs are wonderful, and I was on a search for a great recipe. This one is indeed great and also so easy-to-make. Believe Jubes when she says these biscuits spread. Mine were huge. I tried to squeeze 16 on a cookie sheet, but 12 would have been better. That said, mine were probably on the large side, as I only got 45 biscuits. And finally, I have a new-ish oven and I think it's running hot. My biscuits cooked to crisp within 12 minutes -- almost burnt the first tray.