Anzac biscuits are as Australian as it gets, and making them is one of those kitchen activities that feels genuinely connected to something. They're named for the Australian and New Zealand Army Corps, originally sent in care packages because they kept well without eggs. The oats, golden syrup and coconut combination is utterly distinctive and absolutely delicious.
There are two schools of thought on Anzac biscuits: chewy and soft in the centre, or crisp all the way through. I am firmly in the chewy camp and this recipe produces that result — golden at the edges, slightly soft in the middle when hot from the oven, firming up as they cool. The key is not overbaking them.
These keep well in an airtight container for a week (if they last that long). My kids make these with me almost every school holidays. The golden syrup measuring is the task they fight over, because obviously.
"Golden at the edges, soft in the middle. Don't overbake. Walk away before it's too late."
Ingredients
- 1 cup (90g) rolled oats
- 1 cup (90g) desiccated coconut
- 1 cup (150g) plain flour
- 1 cup (220g) caster sugar
- 125g unsalted butter
- 2 tbsp golden syrup
- 1½ tsp bicarbonate of soda
- 2 tbsp boiling water
- Pinch of salt
Method
Step 1
Preheat oven to 160°C (140°C fan-forced). Line two baking trays with baking paper. Combine the oats, coconut, flour, sugar and salt in a large bowl.
Step 2
Melt the butter and golden syrup together in a small saucepan over low heat. Mix the bicarbonate of soda with the boiling water in a cup — it will foam up. Add the bicarb mixture to the butter mixture and stir.
Step 3
Pour the butter mixture into the dry ingredients and stir until combined. Roll tablespoons of mixture into balls and place on the trays, leaving 5cm between each for spreading. Flatten slightly with your palm.
Step 4
Bake for 12–14 minutes until golden at the edges but still looking slightly underdone in the centre. They firm up as they cool. Leave on the tray for 5 minutes before transferring to a rack. Store in an airtight container.
