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    Home » Recipes

    20th June 2020 Desserts and Baking

    Home » Recipes

    Chewy Anzac Biscuits

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    I LOVE Chewy Anzac Biscuits ! This Australian biscuit is chewy, a little crisp and treacly. SO SO GOOD!

    Anzac biscuits in a bowl with greaseproof paper

    There is something so sweet about the origins of the recipe too! The recipe was created by soldiers’ wives who created a biscuit recipe that would stay fresh for the months that it would take to reach soldiers overseas back in the early 1900’s. 

    ANZAC is short for Australian and New Zealand Army Corps. Anzac Day – 25 April 1915 – is marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War.

    Chewy Anzac Biscuits

    The warm sweetness from the golden syrup combined with the wholesome goodness of oats and coconut is a flavour that makes this biscuit what it is. 

    I prefer chewy anzacs over crispy anzacs any day. I have included tips on how to make both below.

    I have found that many recipes online mention that Anzacs spread when baking. Mine haven't done that so any that weren't as flat as I would have liked, I very carefully used the back of a metal spoon to spread when they were hot out of the oven. They set as they cool so reshaping them whilst hot is ideal.

    How to make Anzac biscuits

    This is a super simple recipe. Simply melt butter with golden syrup, add the bicarb of soda then mix it into the dry ingredients. Roll into balls, flatten and bake!

    Chewy vs Crisp

    I prefer a chewy Anzac. To make them crisp - simply bake them a little longer at a higher temperature and use white sugar only.

    I make them chewy by baking them at a low temperature and I use more brown sugar to white sugar. 

    How to make Anzacs Vegan

    Simply substitute the butter for coconut oil in the same quantity. 

    How to make Anzacs

    First brown the butter and strain. This is an optional step.

    Browned butter in a pan

    Preheat oven to 160C/GM 4.

    Mix the flour, oats, coconut and brown sugar in a large bowl. 

    Dry ingredients in a bowl

    Add the hot water, golden syrup, bicarb and salt to the melted butter and whisk.

    Wet ingredients being whisked in a bowl

    Pour the wet ingredients into the dry and stir until combined.

    Wet ingredients and dry ingredients in a bowl

    Put 1 tbsp of batter per biscuit onto a lined tray with 6 biscuits per tray. Bake for 15 minutes.

    These are a chewy style of biscuit so they will be quite soft when just out of the oven and will fall apart if you try to pick them up. Let them cool for 10 minutes!

    They will keep up to 2 weeks in an airtight container and freeze very well.

    Anzac biscuits in a pile with kettle behind

    Other Biscuit Recipes:

    Jeera Shortbread

    Three ingredient Peanut butter cookies

    If you make this recipe, please rate and tag us on instagram!

    Anzac biscuits in a bowl with greaseproof paper
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    Chewy Anzac Biscuits

    This Australian biscuit is chewy, a little crisp with a golden caramel flavour.

    Course Baking
    Cuisine Australian
    Keyword Anzac, Chewy Anzac Biscuits, Chewy Anzacs
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 14
    Calories 140 kcal
    Author Safira

    Ingredients

    • 115 g Butter
    • 2 tbsp Golden Syrup
    • 2 tbsp Hot Water
    • 1 tsp Bicarbonate of Soda
    • 1/2 tsp Salt
    • 120 g Plain Flour
    • 90 g Rolled Oats
    • 75 g Dessicated Coconut
    • 200 g Light Brown Sugar

    Instructions

    1. Preheat oven to 180 °C/160 Fan/Gas Mark 4.

    2. First brown the butter (this is an optional step but it adds alot of flavour). To do this, place in a pan over medium high heat until butter starts to bubble, it smells nutty and dark brown bits begin to appear. Strain and set aside.

    3. Add the plain flour, oats, coconut and sugar to a large bowl. Stir to combine.

    4. Add the hot water to the butter along with the golden syrup, bicarbonate of soda and salt and whisk.

    5. Pour the butter mixture into the dry ingredients and stir until combined.

    6. Use a tablespoon to measure out biscuits with a maximum of 6 per tray. Bake for 15 minutes. 

    7. Cool for 10 minutes before removing from the tray.

    Recipe Notes

    Cooling - These are a chewy style of biscuit so they will be quite soft when just out of the oven and will fall apart if you try to pick them up. Let them cool for 10 minutes! I have found that many recipes online mention that Anzacs spread when baking. Mine haven't done that so any that weren't as flat as I would have liked, I very carefully used the back of a metal spoon to spread when they were hot out of the oven. They set as they cool so reshaping them whilst hot is ideal.

    Storage - They will keep up to 2 weeks in an airtight container and freeze very well.

    Crispy - If you prefer a crispy Anzac, use white sugar instead of brown, turn the temperature up a little and bake a little longer

    Water - You may need a little more water. I have used 3 tbsp before.

    Shaping - When you remove the Anzacs from the oven, some may not be perfectly round and some may be more domed then others. Whilst they are still hot, use the back of a metal spoon to flatten/shape. 

    Nutrition Facts
    Chewy Anzac Biscuits
    Amount Per Serving
    Calories 140 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 4g25%
    Cholesterol 15mg5%
    Sodium 109mg5%
    Potassium 35mg1%
    Carbohydrates 21g7%
    Fiber 1g4%
    Sugar 12g13%
    Protein 1g2%
    Vitamin A 169IU3%
    Calcium 12mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Using browned butter in these Anzacs, is an idea that was inspired by Not Quite Nigella.com .

    The rest of the recipe is a pretty standard Anzac recipe. People adjust according to how they prefer them. This recipe is how I like mine. 

     

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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