ANZAC Biscuits Recipe
These thick ANZAC biscuits have crispy golden edges and soft, chewy centres. Packed with oats, coconut and golden syrup, they're buttery, delicious and super easy to make!
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.