📝 About This Recipe
Born from a storied history of resilience and tradition, these Anzac Biscuits are a quintessential Australian treasure. Featuring the nutty texture of rolled oats and the rich, caramel-like sweetness of golden syrup, they offer a perfect balance of a crisp exterior and a slightly chewy heart. Whether you enjoy them with a morning tea or as a nostalgic snack, these biscuits are a testament to the enduring appeal of simple, high-quality pantry staples.
🥗 Ingredients
Dry Ingredients
- 1 cup Rolled Oats (Traditional old-fashioned oats work best for texture)
- 1 cup All-Purpose Flour (Sifted to ensure no lumps)
- 1 cup Desiccated Coconut (Unsweetened and finely shredded)
- 3/4 cup Brown Sugar (Firmly packed for a deep molasses flavor)
- 1/4 cup Caster Sugar (To help achieve that signature crisp edge)
- 1/4 teaspoon Sea Salt (Fine grain to balance the sweetness)
Wet Ingredients & Binding
- 125 grams Unsalted Butter (High-quality grass-fed butter recommended)
- 2 tablespoons Golden Syrup (Authentic Lyles or similar; do not substitute with honey if possible)
- 2 tablespoons Boiling Water (Freshly boiled)
- 1/2 teaspoon Bicarbonate of Soda (Ensure it is fresh for the chemical reaction)
- 1/2 teaspoon Vanilla Bean Paste (Optional, for a modern aromatic lift)
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F) for a fan-forced oven, or 180°C (350°F) for a conventional oven. Line two large baking trays with parchment paper.
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2
In a large mixing bowl, combine the rolled oats, sifted all-purpose flour, desiccated coconut, brown sugar, caster sugar, and salt.
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3
Use a whisk or your clean fingertips to stir the dry ingredients, ensuring you break up any stubborn lumps of brown sugar for a uniform mix.
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4
In a small saucepan over medium-low heat, melt the unsalted butter and golden syrup together. Stir occasionally until the mixture is liquid and begins to bubble slightly at the edges.
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5
In a small heat-proof ramekin, combine the boiling water and the bicarbonate of soda. Stir quickly; the mixture should fizz up immediately.
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6
Pour the frothing soda mixture and the vanilla bean paste into the melted butter and syrup. Watch as it foams up—this is the secret to the biscuit's unique texture.
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7
Immediately pour the hot liquid mixture into the center of your dry ingredients. Using a wooden spoon, stir until all the oats and flour are thoroughly coated and a sticky dough forms.
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8
Scoop out level tablespoons of the mixture and roll them into firm balls roughly the size of a walnut.
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9
Place the balls onto the prepared baking trays, spacing them at least 5cm (2 inches) apart, as they will spread significantly during baking.
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10
Lightly press down on the top of each ball with the back of a fork or your palm to flatten them slightly.
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11
Bake for 15 to 20 minutes. For a chewier biscuit, aim for 15 minutes; for a crunchy, snap-hard biscuit, leave them in for the full 20 minutes until deep golden brown.
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12
Remove from the oven. The biscuits will be very soft at first; let them sit on the tray for 5-10 minutes to firm up before transferring to a wire cooling rack.
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13
Once completely cooled, store in an airtight container to maintain the desired texture.
💡 Chef's Tips
For the most authentic flavor, use Golden Syrup rather than maple syrup or honey, as it provides the specific toasted-toffee note. If you prefer a very crunchy biscuit, replace the brown sugar entirely with caster sugar. Avoid using 'Quick Oats' or 'Instant Oats' as they lack the structural integrity needed for the classic chewy bite. Ensure your bicarbonate of soda is fresh; if it doesn't fizz when added to the water, your biscuits will be flat and dense. Do not overbake! They should look slightly underdone in the center when you pull them out; they harden significantly as they cool.
🍽️ Serving Suggestions
Serve alongside a hot cup of Billy Tea or a strong English Breakfast tea for the traditional experience. Pair with a cold glass of full-cream milk for a perfect after-school or late-night snack. Crumble leftover biscuits over vanilla bean ice cream for a quick and delicious sundae topping. Sandwich two biscuits together with a thin layer of melted dark chocolate for a decadent twist. Pack them into a tin for a picnic; these biscuits were originally designed to travel well without spoiling.