Commemorate Anzac Day this year by making our traditional Anzac biscuits! Devised by Geoff, FPE’s in-house chef and product specialist (DC Norris, BCH Ltd and AMTek Microwaves), these biscuits are sure to hit the spot. Read on for an easy Anzac biscuit recipe.
Anzac biscuit recipe ingredients
- 2 cups plain flour
- 1 cup sugar
- 2 cups rolled oats
- 2 cups desiccated coconut
- 250g butter
- ½ cup golden syrup
- 1 tsp bicarbonate of soda
- 2 tbsp boiling water
|Prep Time||20 minutes|
|Cook Time||10-20 minutes|
How to make Anzac biscuits
- Preheat the oven to 160ºC (fan-forced). Line baking trays with baking paper.
- Sift flour and sugar into a bowl. Add oats and coconut and mix together.
- In a small saucepan, heat golden syrup and butter on a low heat, stirring until melted and smooth.
- Dissolve the bicarbonate of soda in about 1 tablespoon of boiling water, then add the butter/syrup mixture. Note: the mixture will foam.
- Make a well in the dry ingredients and pour in the wet mixture. Stir well until evenly mixed through.
- Use an ice cream scoop or tablespoon measure to portion up the mixture. Form balls with your hands and place on the tray. Flatten the balls gently and allow some room for spreading, they don’t have to be perfect.
- Bake for 10 – 12 minutes for a chewy biscuit, or 15 – 20 for a crunchy biscuit. Keep an eye on them if you are going for a more crunchy biscuit, they will burn quickly.
- Remove from the oven and transfer to a wire rack to cool completely.
Anzac biscuit recipe FAQs
Are Anzac biscuits meant to be chewy or crunchy?
It’s really up to personal preference! Some prefer crunchy, while others love chewy. But the biscuits originally made by the wives of WWI soldiers were super crunchy. Their Anzac biscuit recipe was created using ingredients that meant the biscuits stay fresh for weeks.
What were original Anzac biscuits made from?
Apparently, the history and original Anzac biscuit recipe is up for debate! Before they got their name, they were known as ‘Surprise Biscuits’, ‘Crispies’, ‘Red Cross Biscuits’ and ‘Soldiers Biscuits’. After the Australians landed on Gallipoli they became known as Anzac Biscuits.
The first mention of the Anzac biscuit was in June 1916 when The Sunday Times in Perth published a recipe for “Anzac Ginger Biscuits”. This recipe used oats, sugar, plain flour, melted butter, golden syrup, and bicarbonate of soda. Then the Country Women’s Association published another recipe in 1933, which had the same ingredients except for the new addition of coconut.
What ingredient was used to bind the Anzac biscuits and why?
Eggs were scarce during World War I, so golden syrup or treacle was used as a binding agent!
Why are my Anzac biscuits chewy?
Most likely because you reduced the bake time by a few minutes! If you bake the biscuits for 10-12 minutes, they’ll be super chewy; if you bake them for 15-20 minutes, you’ll get crunchy biscuits.
What can I use instead of golden syrup in Anzac biscuits?
You can use a combination of light molasses or treacle with honey. Use 1 part molasses and 3 parts honey.