Thick ANZAC Biscuits (Crispy Edges, Chewy Centres)
ANZAC biscuits shouldn’t be so hard that you feel like you’re about to break a tooth biting into one. But I don’t want a completely soft one either.
I reckon the perfect ANZAC biscuit needs a bit of both. Crispy, golden edges, a soft and chewy middle, and plenty of that buttery, golden syrup flavour.
These ones are nice and thick, packed with oats and coconut, and super easy to make. No fancy ingredients, no mixer, and chances are you’ve already got everything sitting in your pantry right now.
Why You’ll Love These ANZAC Biscuits
- Crispy edges and chewy centres. You get a bit of crunch on the outside without the whole biscuit being rock hard.
- They’re thick. No thin, flat biscuits that spread halfway across the baking tray.
- Full of flavour. Butter, brown sugar and golden syrup give them that classic caramel flavour.
- Easy to make. One bowl, a saucepan and a few basic pantry ingredients. That’s all you need.
Tips for Making the Best ANZAC Biscuits
Don’t Flatten Them Too Much
If you want thick biscuits, don’t go squashing the dough completely flat before baking. Roll it into balls, give them a gentle press with your fingers or a fork and leave the oven to do the rest.
Keep a close Eye on Them
ANZAC biscuits can go from perfectly golden to a bit too crunchy pretty quickly. You want the edges to be golden brown, but the middle should still be slightly soft when you take them out.
Let Them Cool Before Judging Them
They’ll be soft when they first come out of the oven, and that’s completely normal. They’ll firm up as they cool, so don’t be tempted to keep baking them until they’re hard.
Can You Add Cinnamon to ANZAC Biscuits?
Absolutely! It’s not traditionally part of an ANZAC biscuit recipe, but I actually really like adding a little cinnamon to mine.
If you want to give it a go, add ½–1 tsp of ground cinnamon to the dry ingredients. It gives the biscuits a lovely warm flavour without taking away from that classic golden syrup taste.
Completely optional, but definitely worth trying!
Crispy or Chewy ANZAC Biscuits?
Everyone seems to have a preference when it comes to ANZAC biscuits. Some like them thin and crunchy, while others prefer them soft and chewy.
If you like yours a little crispier, flatten the dough balls slightly more before baking and leave them in the oven for an extra minute or two.
For thicker biscuits with a chewy centre, keep the dough balls fairly thick and take them out when the edges are golden but the middle is still a little soft.
Just remember, they’ll firm up as they cool, so don’t wait until they’re completely hard before taking them out!
Share Your ANZAC Biscuits!
Made this recipe? I’d love to see your cookies! Share your creation and tag @Sara_elcock on Instagram so others can be inspired too. #OldMateEats
ANZAC Biscuits Recipe
Ingredients
Wet Ingredients
- 125 g butter
- 80 g golden syrup ¼ cup
- 1 tsp baking soda
- 2 tbsp boiling water
Dry Ingredients
- 110 g rolled oats 1 cup
- 80 g desiccated coconut 1 cup
- 100 g brown sugar ½ cup, packed
- 160 g plain flour 1 & ¼ cup
- ½ tsp salt
- ½–1 tsp cinnamon (optional)
Instructions
- Preheat the oven. Preheat to 170°C fan bake (180°C conventional) and line two baking trays with baking paper.
- Mix the dry ingredients. Add the rolled oats, coconut, brown sugar, flour and salt to a large bowl. Give everything a good mix.
- Melt the butter and golden syrup. Add both to a small saucepan over low heat and stir until melted and smooth.
- Mix the baking soda with the boiling water, then pour it into the melted butter mixture.
- Combine everything. Pour the wet mixture into the dry ingredients and mix until a thick, sticky dough forms.
- Shape the biscuits. Roll generous 2-tablespoon portions into balls and place them on the prepared trays. Flatten slightly, but keep them fairly thick.
- Bake for 10–12 minutes, or until golden around the edges.
- Cool. Leave the biscuits on the trays for 5 minutes before transferring to a wire rack. They’ll firm up as they cool.
Notes
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Optional cinnamon: Add ½–1 tsp ground cinnamon to the dry ingredients for a little extra flavour.
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For thicker biscuits: Only flatten the dough balls slightly before baking.
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Don’t overbake: The biscuits will still feel soft when they come out of the oven but will firm up as they cool.
How to Store ANZAC Biscuits
Once they’ve cooled completely, store them in an airtight container at room temperature for up to a week.
They’ll generally get a little firmer over time, but they’ll still be pretty bloody good with a cuppa.
Can You Freeze ANZAC Biscuits?
Yep! Pop the cooled biscuits into an airtight container or freezer bag and freeze for up to 3 months.
When you want one, just take it out and let it thaw at room temperature.
If you’re after another good old-fashioned Kiwi treat, give my Chocolate Weet-Bix Slice a go next!
If you’re after another homemade biscuit recipe, give my Chocolate Chip Cookies a go. They’re another easy favourite that’s perfect with a cuppa.
