Chewy Anzac Biscuits

June 14, 2015
0 Ratings
  • Makes 20 biscuits
Author Notes

Here is a fantastic recipe for delicious Anzac Biscuits. Traditionally, Anzac Biscuits are very crunchy, but I prefer them to be chewier so I shortened the baking time to 9 to 11 minutes. If you want to make the crunchy version, just bake them for approximately 15 minutes. Enjoy! —What To Cook

What You'll Need
  • 1 cup rolled oats
  • 1 cup all-purpose flour, sifted
  • 2/3 cup brown sugar
  • 2/3 cup finely desiccated coconut
  • 125 grams butter
  • 2 tablespoons golden syrup
  • 2 tablespoons cold water
  • 1/2 teaspoon baking soda
  1. Preheat oven to 320° F (285° F for convection ovens). Line a baking tray with parchment.
  2. In a large bowl, combine the rolled oats, flour, sugar, and coconut. Set aside.
  3. Place butter, syrup, and cold water in a saucepan over medium heat. Stir it for 2 to 3 minutes, or until the butter has melted, and then add the baking soda and mix into well combined.
  4. Pour the butter and syrup mixture into the oat mixture and combine well. Fill a tablespoon with cookie dough, level it off, and then form the scoops into balls. Place them onto the prepared baking sheet approximately 2 inches apart, using the back of a spoon to flatten each slightly.
  5. Place on a low rack of your oven and bake for 9 to 11 minutes, or until lightly golden. (Bake for 14 to 15 minutes if you prefer a crunchier biscuit.) Remove from heat and transfer to a wire rack. Let stand for 5 minutes to cool completely, then serve.

See what other Food52ers are saying.

  • KDH9966
  • Andre Joseph Charadia
    Andre Joseph Charadia

2 Reviews

KDH9966 June 24, 2015
I have made this cookie before courtesy of Curtis Stones recipe and they have become my "go to" hostess gift, I can make them days before and they are still perfect.
Andre J. September 25, 2015
Anzac biscuits, so the legend goes, were made for Australian boys on the front in World War One and are meant to stay fresh for a while, so that makes sense!