Anzac Biscuits II

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Introduction

Anzac biscuits are chewy-edged, golden oat cookies held together with melted butter and golden syrup—a no-fuss recipe that comes together in one bowl and bakes in under 20 minutes. The bicarbonate of soda reacts with boiling water to create a light, slightly crisp texture that contrasts with the soft center. These keep well in an airtight container and work equally as a quick weeknight treat or packed lunch addition.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Servings: 18–20 biscuits

Ingredients

• 1 cup plain flour, sifted
• 1 cup rolled oats
• 1 cup desiccated coconut
• 1 cup brown sugar
• ½ cup butter
• 2 tbsp golden syrup
• 1 tsp bicarbonate of soda
• 2 tbsp boiling water

Instructions

1. Combine the flour (sifted), oats, coconut and sugar in a bowl.
2. Melt the butter and golden syrup in a saucepan over a low heat.
3. Mix the bicarbonate of soda with the water, and add to the butter and golden syrup.
4. Pour the liquids into the dry ingredients and mix well.
5. Spoon dollops of mixture about the size of a walnut shell onto a greased baking sheet, leaving as much space again between dollops to allow for spreading.
6. Bake in a moderate oven (180°C / 350°F) for 15-20 minutes.
7. Cool on a wire rack and seal in airtight containers.

Variations

Darker biscuits: Use dark muscovado sugar instead of brown sugar for a deeper molasses flavor and denser texture.

Crunchier texture: Reduce the butter to 6 tablespoons and add 2 tablespoons of coconut oil; the biscuits will spread less and stay crisper throughout.

Citrus note: Add the zest of one lemon or orange to the dry ingredients; it brightens the sweetness without changing the structure.

Extra chew: Bake for 15 minutes instead of 18–20, pulling them from the oven while the edges are golden but the center is still soft.

Nut addition: Stir ½ cup of chopped almonds or walnuts into the dry ingredients for texture contrast and mild nutty depth.

Tips for Success

Measure oats and coconut loosely: Pack them into the cup but don’t compress; overly dense oats and coconut can make the biscuits heavy and dry.

Watch the spreading: Space the dollops generously—these biscuits spread significantly as they bake, and crowding will cause them to bake unevenly or merge together.

Pull them when the edges set: The biscuits look underdone at 15 minutes but continue to firm as they cool. Edges should be golden and set to the touch, while the center may still feel slightly soft when you remove them from the oven.

Cool completely before sealing: If you seal the biscuits while they’re still warm, steam will soften them. Let them cool fully on the wire rack, then transfer to an airtight container.

Use a greased sheet, not parchment: Butter or oil on the baking sheet gives these biscuits a crisp, golden base. Parchment can trap moisture and soften the bottom.

Storage and Reheating

FAQ

Why are my biscuits spreading too much and merging together?

You’ve likely spaced the dollops too close or the oven temperature is running hot. Leave at least 1 inch (2.5 cm) of space between each dollop, and use an oven thermometer to verify your baking temperature is accurate.

Can I make the dough ahead and bake it later?

Yes. Cover the mixed dough and refrigerate for up to 24 hours. Spoon onto the baking sheet cold; they’ll bake slightly slower (add 2–3 minutes) but will bake evenly. Cold dough also spreads less, so you can space them closer.

Why are the edges crisp but the center is too soft?

You’re pulling them out too early. Bake for the full 18–20 minutes; the center will set as the biscuits cool. If you prefer them uniformly crisp, bake an extra 2–3 minutes, watching for deep golden edges.

Can I use quick oats instead of rolled oats?

Quick oats will bake faster and create a denser, more cake-like texture. If you use them, reduce baking time to 12–15 minutes and space the dollops slightly closer since they won’t spread as much.