Anzac Biscuits

  • Serves: 30-35 biscuits
  • Prep time: 15 min
  • Cook time: 25-30min

A timeless Aussie classic, these Anzac biscuits are golden, chewy (or crunchy if you prefer!) and full of nostalgic flavour. Perfect with a cuppa or packed into a lunchbox, they’re made with pantry staples and a whole lot of heart.

  • Biscuit

Method

  1. Preheat oven to 170°C (or 160°C fan-forced).

  2. Line two baking trays with greaseproof paper.

  3. In a large bowl, combine raw caster sugar, plain flour, desiccated coconut, and rolled oats. Mix well, ensuring there are no lumps.

  4. In a microwave-safe bowl, melt the butter on high. Once melted, stir in golden syrup and hot water until the syrup dissolves.

  5. Add the bicarbonate of soda to the wet mixture—this will cause it to foam. Immediately pour the foaming mixture into the dry ingredients and mix until combined.

  6. Roll teaspoons of mixture into small balls and place on trays, leaving space between each for spreading. Flatten slightly with a fork.

  7. Bake for 25–30 minutes or until golden and slightly soft in the centre.

For a crunchier biscuit:
Swap 450g raw caster sugar for 500g light brown sugar, add 40g extra butter and 20g more golden syrup, and bake for an additional 5 minutes.

By: Chrissy Rob