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!

Print Recipe Pin Recipe

Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Sweet

Cuisine: Australian, New Zealand

Keyword: ANZAC, ANZAC biscuits, baking, chewy cookies, coconut, oat biscuits, oats

Servings:

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)

Metric - US Customary

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

Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!