Anzac Biscuits

Ingredients

• 85 g (1 cup)flaked coconut
• 90 g (1 cup)rolled oats
• 125 g (1 cup)plain flour
• 150 g (¾ cup)brown sugar
• 113 g (½ cup)unsalted butter
• 30 ml (2 tablespoons)golden syrup (or dark corn syrup)
• 30 ml (2 tablespoons)boiling water
• 1 teaspoonbicarbonate of soda

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F). Line baking sheets with baking parchment or silicone baking mats.

2. 2

   Toast the coconut

   Spread the coconut in a thin layer on a separate large rimmed baking sheet. Toast for 8–10 minutes, tossing it several times, until golden.

3. 3

   Mix the dough

   Whisk the oats, toasted coconut, flour and brown sugar together in a large bowl. Melt the butter in a small saucepan or microwave-safe bowl, then whisk in the golden syrup, boiling water and bicarbonate of soda. Gradually stir the butter mixture into the oat mixture until combined.

4. 4

   Shape the biscuits

   Use a 1-tablespoon scoop or a rounded measuring tablespoon to shape the dough into balls less than 2.5 cm (1 inch) across. Space them at least 6 cm (2½ inches) apart on the prepared baking sheet.

5. 5

   Bake the biscuits

   Bake for 10 minutes for soft biscuits with slightly crisp edges, or 14 minutes for crisp, crunchy biscuits.

6. 6

   Cool before serving

   Leave the biscuits on the baking sheet for 7–10 minutes, then carefully transfer them to cooling racks.

What are Anzac biscuits?

Anzac biscuits are Australian and New Zealand oat biscuits associated with the Anzac tradition. This version pairs rolled oats with toasted coconut for a fragrant, textured biscuit.

Golden syrup and melted butter bind the dry ingredients, while bicarbonate of soda helps the mixture spread and brown. The bake time lets you choose between a softer centre and a crisp, dunkable finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 121 calories, 1g protein, 15g carbs, 6g fat.

The oats, flour and brown sugar provide most of the carbohydrates, while butter and coconut contribute most of the fat. The recipe contains a small amount of protein from the oats and flour. Pair a biscuit or two with plain yoghurt or a glass of milk for a more substantial snack.

Why toast the coconut?

Even layer: spread the coconut thinly on its own tray so it toasts evenly. Toss it several times during baking and take it out when golden.

Watch closely: coconut can darken quickly, so use its colour as your cue rather than leaving it unattended.

Bringing the dough together

Dry mixture: whisk the oats, toasted coconut, flour and brown sugar first to distribute them evenly.

Warm mixture: combine the melted butter with golden syrup, boiling water and bicarbonate of soda, then stir it gradually into the dry ingredients. Stop once the dough is combined.

Shaping for even baking

Small portions: shape each biscuit from about a tablespoon of dough, keeping the balls under 2.5 cm across as directed. Similar-sized portions are more likely to finish baking at the same time.

Room to spread: leave at least 6 cm between portions on the tray so the biscuits have space as they bake.

Choosing the texture

Chewy centre: bake for 10 minutes for softer biscuits with slightly crisp edges. They may still feel delicate when they first come out of the oven.

Crisp finish: bake for 14 minutes for a crunchier biscuit. Let them cool on the tray before moving them so they can firm up.

Serving and cooling

Cooling time: keep the biscuits on the baking sheet for 7–10 minutes before transferring them carefully to racks. This helps them set without breaking.

To serve: enjoy them with tea or coffee, or alongside a glass of milk. The crisper version is especially suited to dunking.

Recipe notes & tips

• Use a rimmed tray for toasting the coconut so it stays contained when you toss it.
• Toss the coconut several times during its 8–10 minutes in the oven for more even colour.
• Measure similarly sized portions so the biscuits bake at a similar rate.
• Keep the biscuits at least 6 cm apart to allow for spreading.
• Let the biscuits rest on the baking sheet before lifting them, especially if baked for 10 minutes.

Variations

• Use corn syrup: swap in dark corn syrup for the golden syrup if needed.
• Extra crisp: bake for 14 minutes for a crunchy biscuit.
• Softer centre: use the 10-minute bake for a chewier result.
• Smaller biscuits: portion the dough into smaller balls, checking them early as they may bake faster.

Common mistakes to avoid

• Uneven coconut: spread it in a thin layer and toss it several times while toasting.
• Over-toasting: keep an eye on the coconut and remove it when golden.
• Crowded tray: leave at least 6 cm between the dough balls so they can spread.
• Moving them too soon: allow 7–10 minutes on the baking sheet before transferring the biscuits.
• Unexpected texture: choose the 10-minute bake for softer biscuits or the 14-minute bake for a crunchier finish.

How to store

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

Frequently asked questions