I LOVE Chewy Anzac Biscuits ! This Australian biscuit is chewy, a little crisp and treacly. SO SO GOOD!
There is something so pure 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.
Preheat oven to 160C/GM 4.
Mix the flour, oats, coconut, brown sugar and caster sugar in a large bowl.
Add the hot water, golden syrup, vanilla, bicarb and salt to the melted butter and whisk.
Pour the wet ingredients into the dry and stir until combined.
Put 1 tbsp of batter per biscuit onto a lined tray with 8 – 10 biscuits per tray. Bake for 16 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.
Other Biscuit Recipes:
Three ingredient Peanut butter cookies
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Chewy Anzac Biscuits
This Australian biscuit is chewy, a little crisp with a golden caramel flavour.
Ingredients
- 135 g Butter
- 150 g Plain Flour
- 90 g Rolled Oats
- 50 g Dessicated Coconut
- 160 g Light Brown Sugar
- 45 g Caster Sugar
- 3 tbsp Hot Water
- 2 tbsp Golden Syrup
- 2 tsp Vanilla Extract
- 1/2 tsp Salt
Instructions
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Preheat oven to 180 °C/gas MArk 4.
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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.
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Add the plain flour, oats, coconut and sugar to a large bowl. Stir to combine.
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Add the hot water to the butter along with the golden syrup, vanilla, bicarbonate of soda and salt and whisk.
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Pour the butter mixture into the dry ingredients and stir until combined.
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Use a tablespoon to measure out biscuits with a maximum of 8 per tray. Bake for 16 minutes.
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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
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