EASY ANZAC BISCUITS #cookies #desserts

EASY ANZAC BISCUITS #cookies #desserts

Crunchy on the edges and chewy in the center this simple Anzac Biscuits formula is an Aussie exemplary. These rich, brilliant rolls (otherwise known as treats) can be made in less than 30 minutes.

Numerous an Aussie experienced childhood with Anzac Biscuits. This is a sweet roll (otherwise known as treat) that is brilliant, rich, chewy and crunchy at the same time and it's ideal for dunking in a cuppa.

In the event that you've never attempted an Anzac Biscuit, you're in for a genuine treat. In the event that you have, you know how great these children are. That rich, caramel flavor is simply electrifying and coconut and oats make these customary Aussie treat chewy and addictive.


EASY ANZAC BISCUITS #cookies #desserts


  • 130  g  (1 cup / 4.6oz) plain (all-purp) flour
  • 3/4 cup  (150g / 5.3oz) granulated white sugar
  • 1/4  teaspoon  salt
  • 1 1/2 cups (180g / 6.3oz) rolled oats (not quick oats)
  • 2/3 cup (50g / 1.8oz) fine desiccated coconut
  • 1/4 cup golden syrup (notes)
  • 113  g  (1/2 cup / 1 stick) unsalted butter
  • 1  teaspoon  baking soda (bicarbonate)
  • 1 1/2 tablespoons boiling water (6 teaspoons - see notes)


  1. Preheat the oven to 180C / 350F / 160C fan forced.
  2. In a large bowl, whisk together the flour, sugar, oats, coconut and salt until well combined. Set aside.
  3. Combine the golden syrup and butter in a small saucepan and melt together over low heat.
  4. Mix the baking soda with the boiling water and add to the butter mixture. It should start to get frothy straight away.
  5. Mix the wet ingredients into the dry ingredients
  6. Use a small cookie scoop to scoop balls of loose cookie dough onto baking trays at least 2 inches apart. Don’t overcrowd the trays as they spread.
  7. Bake for 14 minutes, turning the tray at the halfway point (notes)


  • I use a standard Australian tablespoon which is 20ml (= 4 teaspoons worldwide).
  • For best results, you should always weigh ingredients like flour and sugar. Believe it or not, the way you measure ingredients can make a big difference.
  • Kitchen scales are relatively cheap and last forever
  • if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  • This dough should be quite sticky, not dry. If it's dry you may be using a different method to measure your dry ingredients (see note 2) or your tablespoon may be only 15ml (see note 1)
  • Golden syrup: Golden syrup is readily available in Australia and the UK. If you are unable to find it in your local grocery store, try to get it online - it's worth using the right thing. If that option is no good, you could mix a little treacle or molasses with honey or maple syrup (2 parts molasses / treacle to 1 part honey / maple syrup). The flavour won't quite be the same but it will be similar.
  • Scooping the dough: I use a small cookie scoop and don't press the dough too firmly into the scoop after scooping it. If you don't have a cookie scoop, you want about 2 tablespoons of the dough, then roll into balls but don't roll them too firmly. The air pockets increase the chewy factor. Yum!
  • Baking time: 14 minutes will give you the perfect golden colour and a chewy centre. If you want biscuits that are crunchy all the way through, cook for 20-22 minutes until they are a darker golden-brown.

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