The best Anzac biscuits recipe of all time
As Aussies, you’d be hard-pressed to find a biscuit more nationally celebrated than Anzac biscuits. The simple combination of rolled oats, coconut and sweet golden syrup has become a favourite both to commemorate Anzac Day but also as a go-to biscuit throughout the year.
But it also seems like most people have their own version of how an Anzac bickie should taste. In fact, when you consider their history, there are actually many different recipes. However, this one is the best. It’s a big call, but we’re willing to make it.
Bake these Anzac biscuits and see for yourself!
Ingredients
Method
Preheat oven to 180°C/350°F. Grease two large oven trays; line with baking paper.
Stir butter and syrup in a medium saucepan over low heat until smooth. Stir in combined soda and the water, then remaining ingredients.
Roll level tablespoons of mixture into balls; place 5cm (2in) apart on lined trays, then flatten slightly.
Bake for 15 minutes or until golden. Cool biscuits on trays.
Test Kitchen tip
Spray your measuring spoon with a little cooking oil spray before scooping up the golden syrup; this will help prevent the syrup sticking to the spoon.
How to make this Anzac biscuits recipe
What makes Anzac biscuits chewy or crunchy?
The good news is you don’t need to tinker with the ingredients to get the texture you prefer, only the cooking time.
If you reduce the cooking time to 12 minutes, it should produce a chewy Anzac biscuit. For a crunchier biscuit, just cook for 15-17 minutes instead.
You can also experiment with using caster sugar in place of brown sugar. Caster sugar tends to contain a higher moisture content, giving a chewier result.
How long can Anzac biscuits be stored?
Store biscuits in an airtight container for up to 1 week. If they soften on storing, refresh in a preheated 160°C oven on lined baking trays for 10 minutes or until hot. Cool on trays.
What type of oats work best?
Make sure you use rolled oats rather than quick-cooking oats as they will produce a different result.
Recipe variation
For macadamia Anzac biscuits, stir in 1/2 cup (65g) finely chopped macadamia nuts at the end of step 2.
Anzac biscuits on a tray with a cup of tea
What’s the story behind Anzac biscuits?
The Department of Veterans Affairs (DVA) states that Anzac biscuits can not be called “Anzac cookies”. In fact, the only other name that’s accepted is “Anzac slice“.
This has to do with the history of Anzac biscuits, which were a staple part of care packages sent to Australian and New Zealand soldiers in the First World War. The word “Anzac”, originally an acronym for Australian and New Zealand Army Corps, is recognised for its cultural significance and there are regulations around how and when it is used.
Anzac biscuits (or slice) also have to stick to the “generally accepted form”, which means you can’t add chocolate, fruit or other ingredients and still refer to them as “Anzac” biscuits. But there is an exception for dietary requirements, with the DVA guidelines stating: “If recipes need to substitute ingredients for dietary requirements, this is not considered a deviation.”
You’ll need these …
OXO 4 Piece Measuring Spoon Set in Stainless Steel (Myer)
Maxwell & Williams Non-Stick Cooling Tray (Myer)
Pyrex Mixing Bowl (Big W)
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