Best Chewy Anzac Biscuit Recipe - I love Anzac Biscuits. This is an easy recipe for the most delicious biscuits ever! This Australian biscuit is chewy, a little crisp and sweet. SO SO GOOD!
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 Anzacs
The warm sweetness from the Honey (or Golden Syrup) combined with the chewiness of oats and coconut is a flavour that makes this biscuit delicious.
My personal preference when it comes to these biscuits is definitely chewy! However I have included tips on how to make both below.
Top Tip
Anzacs do tend to spread when they bake so you need to make sure that there is plenty of space between biscuits before baking.
If they do spread more then you would like and Dom’t look as round as they should, you can use a cookie cutter to gently guide them back into a circle or the back of a metal spoon. You must do this whilst they are hot because they do set quite quickly.
Ingredients
This recipe is made with pretty basic ingredients. Here is what you will need:
Butter - I use Salted Butter. I prefer it to unsalted butter but you can use either. Just add an extra pinch of salt to the biscuits if using.
Honey and hot Water You can use Golden Syrup or Treacle in place of the Honey. I love the flavour of ‘burnt’ honey so this is my preference.
Dry Ingredients - Plain Flour, Rolled Oats, Desiccated Coconut and a tiny bit of Salt.
Bicarbonate of Soda - Aka Baking Soda. This enhances the golden brown look of the biscuit.
Light Brown Sugar and Caster Sugar - The brown Sugar makes the biscuits chewy and the Caster Sugar makes them crisp at the edges.
How to make the best Anzac biscuits
Preheat oven to 160 C/GM 4.Line 3 large baking trays with baking paper.
First brown the Butter in a small saucepan for 3 - 4 minutes.
Then stir in Honey and Water over low heat and bring to a simmer.
Remove from the heat and stir in the Bicarbonate of Soda.
Mix the Flour, Salt, Oats, Coconut and Brown and White Sugar in a medium-sized bowl with a wooden spoon.
Add the Brown Butter mixture to the oat mixture and stir together.
Put 1.5 - 2 tablespoon of mixture per biscuit onto a lined tray with 6 biscuits per tray.
Press down the balls of dough lightly.
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 before removing to a wire rack to cool for a further 10 minutes.
Chewy vs Crunchy Anzac Biscuit
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 over white sugar.
Variations
Add a handful of Chocolate Chips.
To make them Vegan, simply substitute the butter for coconut oil in the same quantity.
Storage
These Biscuits will keep up to 2 weeks in an airtight container and freeze very well.
More Biscuit Recipes:
I'd love to hear about it! If you loved this recipe/tried any variations/have some top tips, please comment below. please leave a 5-star🌟 rating below. You can also tag us on instagram and subscribe to our newsletter to get our latest recipes. If you have any recipe suggestions, please do not hesitate to contact me.
Using browned butter in these Anzacs, is an idea that was inspired by Not Quite Nigella.com.
Best Chewy Anzac Biscuit Recipe
Ingredients
- 150 g Butter
- 35 g Honey or Golden Syrup or Treacle
- 15 g Hot Water
- ¾ teaspoon Bicarbonate of Soda
- 105 g Plain Flour
- ½ teaspoon Salt
- 90 g Rolled Oats
- 35 g Dessicated Coconut
- 150 g Light Brown Sugar
- 50 g Caster Sugar
Instructions
- Preheat oven to 180 °C/160 Fan/Gas Mark 4.
- First brown the butter. 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. This will take 3 - 4 minutes.
- Add the Honey and Hot Water and remove from the heat.
- Stir in Bicarbonate of Soda.
- Add the Plain Flour, Salt, Oats, Coconut and both Sugars to a large bowl. Stir to combine.
- Pour the Butter mixture into the dry ingredients and stir until combined.
- Use a tablespoon to measure out biscuits (1.5 - 2 tablespoon each) with a maximum of 6 per tray.
- Bake for 15 minutes. Cool for 10 minutes before removing to a wire rack to cool for a further 10 minutes.
Notes
Chewy vs Crunchy Anzac Biscuit
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 over white sugar.
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