Anzac Biscuits: the easy recipe for a traditional Australian cookie
Anzac biscuits are a tasty, simple-to-make cookie that is incredibly popular in Australia and New Zealand. The biscuits are made from oats, flour, golden syrup, baking soda, sugar, and desiccated coconut.
These delicious cookies have protected status – bakeries can't sell Anzac biscuits if they have added ingredients. Anzac biscuits are associated with the Australian and New Zealand Army Corps, which was established during World War I.
They have a crispy, crunchy texture and a wonderful caramel flavor. Anzac biscuits are fast and easy to make, and they last for a long time: they'll stay good for up to two weeks! Of course, Anzac biscuits are so delicious, you'll probably eat them long before those two weeks are up.
What is Golden Syrup?
Golden syrup is a common baking ingredient used in the UK and Australia. Its flavor is similar to toffee and it has a light golden color. In the Anzac biscuit recipe, it's used in the place of eggs to help bind the dough. Golden syrup was used instead of eggs to help extend the shelf life of these biscuits during the war.
It can be purchased from online retailers, but if you can't find it, you can use 1 tablespoon of molasses or dark treacle mixed with 3 tablespoons of honey or light corn syrup as a substitute.
How to Make Anzac Biscuits
To make perfectly crispy, golden brown Anzac biscuits, start by preheating your oven to 350F and lining two baking sheets with parchment paper. Grab a large bowl and whisk the flour, oats, desiccated coconut, and sugar until combined. Set the bowl to the side.
Next, melt the butter and golden syrup over medium-high heat. As soon as the butter has melted, stir in the baking soda and immediately take the pot off the heat. The baking soda will cause the mixture to froth up but don't worry, this is what it's supposed to do! Stir the butter mixture into the flour mixture until just combined.
Scoop out one tablespoon of dough, then flatten it, and place it on one of the baking sheets. Repeat with the remaining dough, setting the cookies 2 ½ inches apart. Bake your Anzac biscuits for 14 to 16 minutes, swapping the trays around halfway through baking. Remove the trays from the oven and let the cookies cool for 5 minutes on the trays, then move them to a wire rack to cool completely.
Should Anzac Biscuits be Chewy or Crispy?
Whether or not Anzac biscuits should be crispy or chewy is something people can't seem to agree upon. The answer is: it's up to you. The traditional recipe was for crispy cookies. If you prefer chewy Anzac biscuits, take them out a few minutes earlier.
Tips for the Best Anzac Biscuits
Rolled oats are the best type of oats to make Anzac biscuits.
If you find your dough is too dry, you can add a little bit more melted butter to it.
If coconut isn't your thing, feel free to leave it out. You can use ground nuts like almonds or pecans instead. Ground nuts will lend your cookies a similar texture and flavor as ones made with coconut flakes.
How to Store Anzac Biscuits
Keep your Anzac biscuits in an airtight container at room temperature for 2 weeks.
Instructions
Preheat your oven to 350F. Line two cookie trays with parchment paper.
In a large bowl, combine flour, oats, desiccated coconut, and sugar.
Put the butter and golden syrup in a pot. Melt over medium-high heat. Once the butter melts, stir in the baking soda and immediately take the pot off the heat.
Stir the butter mixture into the flour mixture until just combined.
Scoop out 1 tablespoon of dough, then flatten it and place it on a baking sheet. Repeat with the remaining dough, placing the biscuits 2 ½ inches apart.
Bake for 7 minutes, then swap the trays around and bake for another 7 to 8 minutes.
Remove from oven and let the cookies cool for 5 minutes on the trays, then move them to a wire rack to cool completely.
Notes
When you add the baking soda to the golden syrup-butter mixture, it will froth up, so don't panic!
