These chewy Anzac Biscuits are delicious. They are super quick and easy to make. You can have a batch of these ready in under 30 minutes. Do you prefer yours crispy? No problem, just bake these longer. These flatter shaped Anzac Biscuits also make THE BEST ‘Anzac Biscuit Ice-cream Sandwiches’ too…read on.
It has become a family tradition in my house to make Anzac Biscuits, either on Anzac Day itself or in the days leading up to it. We prefer ours chewy, however you can still make this recipe if you are team ‘crispy’ – you just bake them for longer. I will give you the baking times for both.
About The Ingredients
There are so many Anzac Biscuit recipes out there and they mostly all the same ingredients but just with varying quantities of each. The main ingredients in Anzac Biscuits are: Oats, Flour, Sugar, Coconut, Butter, Bi-carb Soda, Golden Syrup (or treacle) and a little water.
- Sugar – you can use brown sugar, raw sugar or white sugar. The brown sugar gives a darker colour to your Anzac Biscuit. I have used all brown sugar in this bake but often add 50/50 brown and white sugar. Some say brown sugar gives chewier biscuits and others say white sugar gives chewier biscuits. I think the biggest reason you’ll get chewy or crispy Anzac biscuits is the baking time.
- Oats – I prefer to use rolled oats and not the instant stuff.
- Coconut – I use dessicated coconut.
This year I decided to add some ground ginger to my Anzac Biscuit recipe and I was really pleased with the flavour. The ginger is very subtle but it complements the flavours of an Anzac Biscuit. You don’t have to add the ginger if you prefer to stick to the original.
So here’s another delicious (I’m talking seriously delicious!!) way to serve these flatter styled Anzac Biscuits. They were a huge hit in my house and are so simple to prepare using good quality store-bought ice-cream.
I have pastry rings so I just softened the ice-cream a little out of the freezer, and pressed it into some pastry rings then popped these back in the freezer to harden into round discs of ice-cream. If you don’t have a pastry ring the same size as your biscuits, then just use a spoon or ice-cream scoop and put some on one biscuit and sandwich together with a second biscuit and press down gently.
I added some Rhubarb Compote to ours which I made last week. It’s a delicious compote recipe that is so quick to make. It keeps in the fridge for 2 weeks or can be frozen. A must if you are a rhubarb fan.
You can add any fruit compote or sauce (chocolate, berry) to this. For me, the Rhubarb Compote worked beautifully with the Anzac Biscuit flavours. Of course, you can just serve the ice-cream sandwich as is, with just ice-cream and biscuit!
Or enjoy these delicious biscuits, as is, with your cuppa or glass of milk. Enjoy x
Check out my other biscuit recipe which is a family favourite – Gingernut Biscuits or you might like these other baking recipes – Chocolate Brownie, Chewy Chocolate Coconut Slice, Torta Caprese or Pistachio Blueberry Friands.
Equipment
- bowl
- small saucepan
Ingredients
- 1 cup oats whole (110gm)
- 1 cup plain flour (150gm)
- 3/4 cup coconut dessicated (75gm)
- 1 cup brown sugar (200gm)
- 1/4 cup golden syrup
- 125 g butter
- 1/2 tsp baking soda
- 2 tbsp boiling water
- 2 tsp ground ginger optional
Instructions
- Preheat the oven to 160°C (fanbake) or 180°C. Line 2 baking trays with baking paper.
- In a large bowl, combine all the dry ingredients (except for the baking soda) and stir so they are all mixed together.
- In a small saucepan, add the butter and golden syrup and stir over a low heat, until butter is melted. Mix together the baking soda and boiling water, and pour this mixture into the melted butter. Stir together to combine. The mixture should froth a little.
- Pour the butter mixture into the dry ingredients and stir to combine. Roll mixture into golf sized balls (slightly smaller) and place on the baking trays spaced about 5-6cm apart to allow for spreading. Flatten each ball slightly (don't flatten them by much, as they will flatten more during cooking).
- Place the trays in the oven and bake as follows:For chewy biscuits: 10-12 minutes – remove from oven and cool 5 mins on trays.For crispy biscuits: 15-18 minutes – remove from oven and cool 5 mins on trays.After 5 mins resting on the oven trays, transfer them to a resting rack to cool completely.Remember that every oven is different so check your biscuits either side of these times and know that they will harden on the trays and when resting too.
- Anzac Biscuits will keep several weeks in an airtight container (if they last that long!) but I would suggest freezing them after 5 days. The biscuits may soften slightly after a few days.
Notes
- Sugar – you can use brown sugar, raw sugar or white sugar. The brown sugar gives a darker colour to your Anzac Biscuit. I have used all brown sugar in this bake but often add 50/50 brown and white sugar. Some say brown sugar gives chewier biscuits and others say white sugar gives chewier biscuits. I think the biggest reason you’ll get chewy or crispy Anzac biscuits is the baking time.
- Oats – I prefer to use rolled oats and not the instant stuff.
- Coconut – I use dessicated coconut.
4 Comments
Amanda
April 25, 2020 at 8:37 amThese are amazing!!! So yummy!
I put ours in for 10min and they were so tasty and soft!
admin
April 25, 2020 at 10:52 amHi Amanda,
Im so pleased to hear that you loved these. I put ours in for 10 minutes too as we love ours soft and chewy too. Love getting feedback so thanks so much for letting me know.
Katrina
Julie
May 29, 2020 at 8:19 amWe made these for Anzac Day this year. This will be my new go to recipe for Anzac biscuits.
Katrina
May 29, 2020 at 5:34 pmThat is so lovely to hear! Thanks so much for your feedback ❤️