Anzac Biscuits are a popular crisp and buttery Australian treat made with golden syrup, oats, brown sugar, and sweetened coconut flakes.
These sweet and chewy biscuits are like an Australian Oatmeal Cookie with even more delicious flavors. Be sure to try Brown Sugar Cookies and Oatmeal Raisin Cookies for more easy Cookie Recipes.
Sabrina’s Anzac Biscuits Recipe
This traditional recipe is a common treat served in Australian households to celebrate Anzac Day, a holiday to commemorate the Australian and New Zealand Army Corps. They are a beloved treat, and this step-by-step recipe creates the perfect classic biscuit. Depending on how long you bake them, the Anzac Biscuits can be chewy and tender or golden and crispy. Either way, they’re deliciously sweet with rich, caramelized flavor from the golden syrup and delicious bites of oats and coconut.
Ingredients
- 10 tablespoons unsalted butter
- 2 tablespoons golden syrup , or honey
- 2 tablespoons water , boiling hot
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup quick cooking oats
- 1/2 cup sugar
- 1/2 cup brown sugar , packed
- 1 cup flour
- 1 cup flaked coconut , or sweetened shredded coconut
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Add the butter and golden syrup to a microwave on 50% power, covered with a wet paper towel, in 30 second increments until the butter is melted.
- Stir well until combined.
- Add boiling water and baking soda together, then mix it into the butter mixture and whisk to combine.
- Add in the vanilla extract to the butter mixture and whisk to combine.
- In a large bowl add the oats, sugar, brown sugar, flour and coconut, whisk well to combine.
- Add the butter mixture to the oat mixture and whisk well until combined.
- Using a two tablespoon sized cookie scoop add the dough to your baking sheet 2″ apart.
- Using the bottom of a glass press down the cookies to flatten them to about 1/2″ thick.
- Bake for 10-15 minutes or until the edges are golden brown.
- Note: For chewier cookies, cook for 10-12 minutes. For crunchier cookies (the way we make them), cook them for 12-15 minutes until the edges are golden brown.
- Cool for 5 minutes before removing from the cookie sheets and allowing them to cool completely.
Nutrition
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