ANZAC Biscuits (with Almonds)

Ingredients

• 125 g (1 cup)plain flour
• 90 g (1 cup)rolled oats
• 200 g (1 cup, packed)brown sugar
• to tastebrown sugar alternative (for a lower-sugar option)
• 60 g (¾ cup)desiccated or shredded coconut
• 50 g (½ cup)flaked almonds, raw or toasted
• ¼ teaspoonsalt
• 113 g (½ cup)butter
• 30 ml (2 tablespoons)golden syrup
• to tastehomemade golden syrup (optional alternative)
• ½ teaspoonbicarbonate of soda
• 30 ml (2 tablespoons)boiling water
• 1 teaspoonpure vanilla extract
• ½ teaspoonpure almond extract

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F).

2. 2

   Mix dry ingredients

   Put the flour, oats, brown sugar, coconut, almonds and salt in a mixing bowl, leaving out the bicarbonate of soda.

3. 3

   Make the butter mixture

   Melt the butter in a small saucepan and stir in the golden syrup, vanilla extract and almond extract. Mix the bicarbonate of soda into the boiling water, then add it to the butter mixture.

4. 4

   Shape the biscuits

   Pour the wet mixture into the dry ingredients and stir until combined. Scoop into balls about 2.5 cm (1 inch) across and arrange them 7.5 cm (3 inches) apart on a non-stick baking sheet; they will spread as they bake.

5. 5

   Bake and cool

   Bake for 13–15 minutes, until the edges are golden. Leave the biscuits on the sheet for 3–4 minutes, then transfer them to a wire rack to cool completely.

What are ANZAC biscuits?

ANZAC biscuits are an Australian and New Zealand oat biscuit associated with the First World War. This version keeps the familiar oats, coconut and golden syrup, adding almonds and brown sugar for a deeper, nutty flavour.

The simple mixture is quick to bring together, and the biscuits spread into thin rounds with chewy centres and crisp, browned edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 184 calories, 2g protein, 24g carbs, 9g fat.

The flour, oats and sugar provide most of the carbohydrates, while butter and almonds contribute much of the fat. Almonds add some protein, though these biscuits are mainly a sweet snack; pair one with yoghurt or a glass of milk and fruit for a more balanced plate.

The dry ingredients

Oats and coconut: rolled oats give the biscuits their characteristic texture, while desiccated or shredded coconut adds a fragrant, lightly chewy element. Mix these thoroughly with the flour, sugar, almonds and salt before adding the wet ingredients.

Almonds: flaked almonds can be used raw or toasted. Toasted almonds bring a more pronounced nutty flavour, as noted in the recipe.

The golden-syrup mixture

Butter and syrup: melting them together helps coat the dry ingredients evenly. Stir in both extracts before combining the mixtures so their flavour is distributed through the dough.

Bicarbonate of soda: dissolve it in the boiling water first, then stir that liquid into the butter mixture. Add it while the mixture is still warm and continue straight to mixing the dough.

Spacing and shaping

Small balls: scoop portions about 2.5 cm across so the batch bakes at a similar rate. There is no need to flatten them before baking.

Room to spread: leave about 7.5 cm between portions on the baking sheet. The biscuits spread as they bake, so close spacing can make them run into one another.

How to judge doneness

Golden edges: begin checking at 13 minutes and take the biscuits out when their edges are golden. The recipe is designed for thin, chewy biscuits, so avoid baking them until the whole surface is very dark.

Cooling: leave them on the baking sheet for 3–4 minutes before moving them. They are delicate while hot and become easier to handle as they cool on the rack.

Serving and timing

The stated total time is 20 minutes, with 13–15 minutes of baking; allow for the brief rest on the tray and further cooling before serving. Bake in batches if the biscuits do not fit on one sheet with enough room between them.

Serve them with tea or coffee, or alongside fruit for a simple snack. Their sweet, toasty flavour also makes them an easy addition to a biscuit tin or picnic.

Recipe notes & tips

• Toast the flaked almonds first if you want a more pronounced nutty flavour.
• Measure the brown sugar firmly packed to match the recipe quantity.
• Mix the bicarbonate of soda into the boiling water until dissolved before adding it to the saucepan mixture.
• Use a ruler or small scoop to keep the dough balls close to 2.5 cm across.
• Leave plenty of space between portions because the biscuits spread in the oven.
• Let the biscuits firm up on the baking sheet before lifting them onto the rack.

Variations

• Toasted almonds: toast the flaked almonds before mixing them in for a deeper nutty note.
• Sugar alternative: use a brown sugar alternative in place of the brown sugar for the lower-sugar option mentioned in the recipe.
• Homemade syrup: use homemade golden syrup in place of bought golden syrup.
• Vanilla balance: omit the almond extract and use the vanilla extract alone for a simpler flavour.
• Coconut texture: choose shredded coconut instead of desiccated coconut for a more noticeable texture.

Common mistakes to avoid

• Crowded tray: biscuits may merge as they spread; leave about 7.5 cm between portions or bake in batches.
• Overbaking: the biscuits can lose their chewy centres; remove them when the edges are golden, after 13–15 minutes.
• Moving them too soon: hot biscuits can break; leave them on the baking sheet for 3–4 minutes first.
• Uneven portions: different-sized biscuits bake at different rates; scoop balls of about 2.5 cm across.
• Undissolved bicarbonate: it may not mix evenly through the dough; stir it into the boiling water before adding it to the butter mixture.

How to store

Once completely cool, store the biscuits in an airtight container at room temperature. If they soften, warm them briefly in a low oven and let them cool before eating.

Frequently asked questions