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Chewy ANZAC Biscuits

If you are like me and enjoy your ANZAC Biscuits chewy, then give this recipe a try. These are a sweet, buttery, chewy oatmeal and coconut biscuits that have caramel notes from brown sugar and golden syrup. It is very hard to stop at just one. A bonus is that they are one of the easiest and quickest biscuits to make!

A side on view of the biscuits cooling on a wire rack.

You only need a few ingredients to make ANZAC biscuits and you will most likely have them in your cupboard already. This is a very easy recipe to make – a simple melt and mix that can be baked and ready in 25 minutes!

What is an ANZAC biscuit?

ANZAC Biscuits are very popular in New Zealand and Australia due to their long association with our soldiers during World War 1. They were originally made by wives and family members for the soldiers of the Australia and New Zealand Army Corps who were serving overseas.The biscuits were sent by mail so were made (and still are) from ingredients that did not spoil, which is why there are no eggs used in this recipe. To withstand the journey overseas, it is believed that they were originally a crispy biscuit. However over the years the quantities and cooking times of some recipes have been adjusted to now produce a chewier version of this biscuit too.

ANZAC day is marked on 25th April each year and is of significant importance to New Zealanders and Australians alike. It is the anniversary of the first landing of our ANZAC troops in Gallipoli but recognises the sacrifice of the Australians and New Zealanders who have served and died in all wars and conflicts. It is commemorated with dawn and remembrance services and marches held all over both countries; it is on this day that ANZAC biscuits were traditionally eaten.

LEST WE FORGET

A close up of one of the biscuits cooling on the wire rack.

Ingredients to make this recipe:

While I always make a batch of ANZAC Biscuits on ANZAC Day, I make them at other times throughout the year too as they are so easy to whip up and always popular. My favourite way to eat them is with a glass of cold milk however they are also enjoyed with a cup of tea or coffee, or just as they are.

Here are the ingredients you will need.

  • Butter – salted or you can use unsalted and add 1/4 teaspoon salt to the recipe. You can substitute butter for Nuttelex, dairy free spreads or coconut oil to make these vegan.
  • Golden Syrup – there really is no substitute for the flavour that golden syrup brings to these biscuits, however if you live overseas and find this difficult to source, you could substitute with honey or maple syrup but they won’t taste quite the same.
  • Bicarbonate Soda (Baking Soda)
  • Flour – plain all-purpose flour is used in this recipe. You can also substitute with gluten free flour (you may need to add a tablespoon of water to the mixture if it is too crumbly, depending on the gluten free flour you use).
  • Oats – use rolled oats not instant oats. The rolled oats give a better texture in these biscuits.
  • Coconut – either shredded or desiccated coconut is fine to use in these biscuits. Unsweetened is best as there is enough sugar in the recipe.
  • Brown Sugar – this gives a lovely caramel flavour to these biscuits and helps make them chewy.
  • Caster Sugar
There are a pile of 4 biscuits and some single ones on a round wooden tray with biscuit crumbs around them.

Step by step instructions:

Tips and Tricks for Success:

  • Use rolled oats not instant or quick oats.
  • Use unsweetened coconut. Either desiccated or shredded coconut can be used – your preference.
  • I use salted butter. If you use unsalted butter then add 1/4 teaspoon salt to the dry ingredients.
  • Each biscuit is made with approximately 2 tablespoons of biscuit dough. I use a 2 tablespoon sized cookie scoop when I make mine.
  • Make sure your baking soda is not out of date. If it doesn’t froth when you add it to the melted butter and golden syrup, then chances are it is past its use-by-date.
  • When baking the biscuits in the oven, you will require 2 trays. They can be baked individually on the middle shelf of your oven at 160°C (325°F), or can be baked at the same time at 140°C fan-bake (285°F fan-bake).
  • Keep an eye on your biscuits as you want them to be just golden in colour. Once ready, remove them from the oven and allow them to sit on the tray for 5 minutes before transferring them to a wire cooling rack to cool completely.
Looking down onto a close up of 9 biscuits cooling on a black wire cooling rack.

Other suggestions on how you can serve these biscuits:

  • They make great ice-cream sandwiches! Simply add a scoop of vanilla or chocolate ice-cream between two biscuits and sandwich together.
  • You can also spread Nutella or any chocolate spread between two biscuits and sandwich together.
  • Crumble or crush biscuits and serve over ice-cream or yoghurt and fruit.
  • Use them instead of your usual biscuit in crusts for cheesecakes. Simply add them to a food processor with melted butter and blitz to form a wet crumb. Press into your cake or tart tin. You can also fill this crust with custard or curd fillings! I have made a version of Banoffee Pie using this crust.
  • While I have never tried this, I have seen that you can also add some flour and cold butter to crushed ANZAC biscuits to make a Fruit Crumble Topping – must try this.

Other delicious recipes for you to try:

A side on view of one of the Chewy Anzac Biscuits resting on the wire cooling rack.

Chewy ANZAC Biscuits

If you are like me and enjoy your ANZAC Biscuits chewy, then give this recipe a try. These are a sweet, buttery, chewy oatmeal and coconut biscuits that have caramel notes from brown sugar and golden syrup. It is very hard to stop at just one. A bonus is that they are one of the easiest and quickest biscuits to make!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Sweet
Cuisine: Australian, New Zealand
Keyword: ANZAC, ANZAC biscuits, baking, chewy cookies, coconut, oat biscuits, oats
Servings: 21
Calories: 161kcal
Author: Katrina | Katy’s Food Finds

Equipment

  • small saucepan
  • large bowl

Ingredients

  • 150 g butter salted
  • 90 g golden syrup (3 tablespoons)
  • 1 tsp baking soda
  • 150 g plain flour (1 cup)
  • 85 g rolled oats (3/4 cup)
  • 80 g shredded or desiccated coconut (1 cup) unsweetened
  • 110 g brown sugar (1/2 cup)
  • 55 g caster sugar (1/4 cup)

Instructions

  • Preheat the oven to 160°C (325°F) if baking one tray at a time, or 140°C fan-bake (285°F) if baking both trays at the same time. Line 2 oven trays with baking paper.
  • In a large bowl add the flour, rolled oats, coconut, brown sugar and caster sugar. Mix with a spoon to combine and break up any clumps of brown sugar. Set aside.
  • In a small saucepan, melt the butter and golden syrup together over a low heat, stirring, until the butter has melted. Add the baking soda to the melted mixture and stir in carefully as the mixture will froth up.
  • Pour the wet ingredients into the dry ingredients and mix with a spoon to combine well. Using a 2 tablespoon quantity, roll mixture into balls or use a cookie scoop. Place the balls onto the trays leaving a 5cm gap between each biscuit to allow for spread.
    If baking one tray at a time make sure you put the tray on the middle shelf of the oven. Bake in the preheated oven for 12-15 minutes or until they are a light golden brown colour. Remove from the oven and allow to rest on the tray for 5 minutes before transferring them to a wire rack to cool completely.
    Store in an airtight container for up to a week. These biscuits can also be frozen.
    Makes 20-22 biscuits.

Notes

For this recipe I have used a 20ml tablespoon and a 250ml cup measurement.

Tips and Tricks for Success:

  • Use rolled oats not instant or quick oats.
  • Use unsweetened coconut. Either desiccated or shredded coconut can be used – your preference.
  • I use salted butter. If you use unsalted butter then add 1/4 teaspoon salt to the dry ingredients.
  • Each biscuit is made with approximately 2 tablespoons of biscuit dough. I use a 2 tablespoon sized cookie scoop when I make mine.
  • Make sure your baking soda is not out of date. If it doesn’t froth when you add it to the melted butter and golden syrup, then chances are it is past its use-by-date.
  • When baking the biscuits in the oven, you will require 2 trays. They can be baked individually on the middle shelf of your oven at 160°C (325°F), or can be baked at the same time at 140°C fan-bake (285°F fan-bake).
  • Keep an eye on your biscuits as you want them to be just golden in colour. Once ready, remove them from the oven and allow them to sit on the tray for 5 minutes before transferring them to a wire cooling rack to cool completely.

Nutrition

Calories: 161kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 106mg | Potassium: 52mg | Fiber: 1g | Sugar: 11g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!

2 Comments

  • Louise
    July 9, 2021 at 8:17 am

    Hi Katy
    I want to make these a bit fancy , and the Nutella filling sounds nice – is this something that needs to be refrigerated? and how long before eating them could they be filled?

    Reply
    • Katrina
      July 19, 2021 at 10:36 am

      Hi Louise. I would spread each biscuit with nutella and then sandwich them together just before serving or as close to as you can. Otherwise you can always prepare them earlier and freeze them, then bring them out 30 minutes before serving for them to come back to room temperature. Hope this helps. Katrina

      Reply

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