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–+ servings

ANZAC Biscuits

An iconic Aussie and New Zealand bikkie, with a chewy centre, crispy edges and butterscotch flavour; the perfect treat to pair with a cuppa.
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Prep Time:20 minutes
Cook Time:15 minutes
Servings: 10 - 15 biscuits

Ingredients

  • 125 g butter
  • 140 g sugar Note 1
  • 120 g flour
  • 60 g oats
  • 40 g desiccated coconut
  • 60 g golden syrup Note 2
  • 4 g bicarb soda
  • 4 g salt

Instructions

  • Mix together the dry ingredients - flour, sugar, oats, coconut and salt.
  • Melt butter and golden syrup in a small pot. Once melted, add in the bicarb and stir together. Be careful, it will foam up.
  • Pour the melted butter mixture over the dry ingredients and mix.
  • Line a baking tray with baking paper. Make into balls with your hands or use an ice cream scoop to make even sized biscuits. Shape into a thick puck by rolling into a ball and slightly pressing down on the round dough ball.
  • Flatten the dough slightly if you want a crispier biscuit. If you leave as a round shape, rather than a thick puck (which gives you the classic biscuit shape), it will bake into a dome shape rather than a flatter biscuit. Note 3
  • Bake at 160 degrees for between 10-15 minutes. Around the 10 minute mark for soft and chewy and 15+ minutes if you want crunchier and chewy. Keep an eye on it so the edges don't burn.

Video

Notes

Note 1
Sugar - pick whatever sugar you have. Usually I pick white sugar so it has a balanced flavour, however you can use brown, raw or a mix of sugars if you want more butterscotch flavours.
Note 2
Golden Syrup - If you want the biscuit to be less dark golden and more of a pale golden, use less golden syrup. If the dough is too dry, add some more melted butter.
Note 3
Biscuit Shape - the shape of the biscuit will contribute to how chewy and crispy the biscuit will become. The flatter the biscuit, the more crispy and chewier it will be. If the biscuit is left as a round ball, it won’t spread much and it’ll be dome shaped. I like to shape my biscuits into a puck shape, and how thin I’d like it depends on what I want on the day. Leaving it as a thick puck will give you that classic ANZAC biscuits shape. Pressing it down and flattening it out will make a thinner biscuit that might spread more when baking. Making the biscuit really thin gives great crispiness and chewiness. It really up to you.