ANZAC Biscuit Title

Chewy ANZAC Biscuits

ANZAC biscuits have to rank as one of my all-time favourite biscuits.

They are a sweet cookie made with rolled oats, coconut and baking soda combined with a sweet concoction of brown sugar, golden syrup and butter.

This amazing flavour is reminiscent of toffee or honeycomb candy (minus the chocolate) and makes these cookies deliciously addictive.

The first time I ever made them was in the 3rd or 4th grade.

It’s common for Australian and New Zealand children to learn how to make these in class.

These biscuits have long been associated with the ANZAC soldiers of World War I and are often made on ANZAC day, 25th April each year to commemorate the soldiers who served during the battle of Gallipoli.

I make these biscuits all year round because they’re so easy to make and my family loves the addictive toffee flavour of them.

There are many versions of this recipe available but this crisp and chewy version is by far the favourite in my household.

These biscuits do not rise much in baking but they do spread out so give at least 2cm space between each biscuit.

I use a 1 Tbsp measuring spoon to portion out the biscuit dough and gently press them down in the centre on the baking trays before baking.

They are supposed to be flat, crisp and chewy; having an almost toffee-like chewy texture in the mouth.

These biscuits are not hard and crunchy like many other versions.

After the biscuits are baked, allow them to rest on the baking tray for a further 3 minutes to firm up slightly before transferring them to a serving platter to cool completely.

Chewy ANZAC Biscuits
Print Recipe
24 biscuits
24 biscuits
Chewy ANZAC Biscuits
Print Recipe
24 biscuits
24 biscuits
  • 125 g salted butter
  • 2 tbsp golden syrup
  • 1 tsp baking soda
  • 2 tbsp boiling water
  • 100 g traditional rolled oats
  • 90 g desiccated coconut
  • 125 g plain flour
  • 200 g lightly packed brown sugar
Servings: biscuits
  1. Preheat oven to 160’c/140’c fan forced.
  2. Combine rolled oats, coconut, plain flour and brown sugar.
  3. Melt the butter and golden syrup together in a medium sized jug or saucepan.
  4. Dissolve baking soda into water together then add to the butter and golden syrup.
  5. The mixture will begin to foam and expand. Stir the mixture briefly before pouring it into the centre of the dry ingredients.
  6. Mix all the ingredients together until they achieve a moist and pliable dough.
  7. Drop tablespoonfuls of dough spaced 2 cm apart on a baking tray lined with baking paper. Gently press the biscuits down in the centre before baking.
  8. Bake in the preheated oven for 15 – 20 minutes or until biscuits are spread out and golden brown.
  9. The biscuits will appear puffed up as they come out of the oven but will settle upon resting.
  10. The biscuits will at first be very soft so allow them to rest for approx. 3 – 5 minutes on the baking trays before gently transferring them to a serving platter to cool completely.
  11. The biscuits should keep in an airtight jar for approx. 1 week.
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