With ANZAC Day fast approaching there really is no better time to whip up a batch of deliciously chewy (that’s how I like them anyway!) ANZACS. It’s difficult to think of a more classic Australian biscuit than these.
ANZACS are so simple to make, and yet they are just the most delicious little things. Every single year I have a little tradition whereby I make a batch on ANZAC Day, but to be honest, these bikkies make an appearance pretty regularly in our household throughout the whole year!
Sometimes I like to play around with different varieties like cranberry and white chocolate or add in some chopped macadamia nuts, but I really think that the plain and simple version is my favourite. It’s certainly the one I come back to over and over again.
Ingredients
- 125 g butter , chopped
- 2 tablespoons golden syrup
- 135 g brown sugar
- 1/2 teaspoon bicarbonate of soda
- 90 g rolled oats
- 120 g plain flour
- 55 g desiccated coconut
Instructions
- Preheat oven to 180 degrees celsius (160 if using fan forced).
- Grease and line 2 trays with baking paper.
- Place the butter, golden syrup and brown sugar into the TM bowl.
- Melt for 3 minutes, 100 degrees, Speed 1.
- Add the bicarbonate of soda to the melted butter mixture and combine mix for 10 seconds on Speed 3.
- Add the rolled oats, plain flour and coconut.
- Mix together for 40 seconds on Reverse, Speed 2.
- Roll level tablespoons of mixture into balls.
- Place on trays, 5cm apart and flatten slightly.
- Bake for 10 to 12 minutes or until light golden.
- Leave on the baking trays for 5 minutes.
- Transfer to a wire rack to cool completely.
Comments 27
I baked these biscutos today, they are delicious, I gully recommend this recipe, easy & fast
Author
Thank you for your lovely feedback Pamela! xx
Baked the ANZAC biscuits today and they are wonderfully chewy. It’s taken me a while to find a yummy, chewy recipe. So thank you for sharing yours. It will be a regular in my household and perfect for school lunches.
Author
Woo hoo! That’s so great to hear! Thank you xx
Made these tonight so easy to make and tasted just like when i was a kid .
Made these tonight family loved them . So made another 3 batches to give away. So easy to make thankyou.
Author
That is just the BEST!! Thank you!!
These cookies are PERFECT! As are all your recipes Lucy 🙂 Thank you for making baking fun, easy and tasty!
Author
Thank you so much Holly! I’m thrilled that you liked them! xx
Can you use maple syrup instead of golden syrup Do u think?
Author
Hmm I would personally stick to golden syrup… but you could try!!!
Lucy this is the third recipe of yours I have tried and again, yummy! So pleased to have found the blog. Love it! This ANZAC recipe is a winner. Chewy and sweetness in one.
Author
Woo hoo!! You’ve made my day! I’m thrilled to hear that! xx
Hi,
I’m about to make these. Just unsure whether you use a 20 or 15 ml tablespoon??
I am hoping these will be the really chewy (NOT cakey) Anzac, that I have been looking for!!
🙂 Thanks!
Hi Emma, we use a 20ml tablespoon. I hope you enjoy them 🙂
Yep.i made it with 20ml Tabs. Yummo..they are delicious!! Chewy on the outside while soft in the middle!!
Thanks for a great recipe!!
Can’t find golden syrup… wat would be the best substitute?
Author
Hi Rachael, you could try either honey or rice malt syrup. xx
Ooh yum! I add a big handful of macadamia pieces with the rolled oats, flour and coconut. Worth it – although it’s yummy without too!
Author
Great idea!
I always seem to make a mess of Anzac Bikkies 🤦🏽♀️ Do I roll the mixture into balls then bake or flatten first?
Thanks 🤞
Author
It depends how flat you’d like them! If you’d like quite flat biscuits, then flatten first. But if you prefer them thicker and chewier, then leave them as balls (I’d still flatten the balls ever so slightly though!).
Omg this recipe was so delicious .. 1st time making Anzac Biscuits and just Devine… Thank you so much
Author
Yay! So glad you liked them!
These are amazing! Thank you x
These are brilliant: we’re locked down in London, and I’m searching for recipes to put a smile on our faces. They’re easy, really tasty…and don’t need eggs (which are being limited in supply). Thank you so much.
Author
Oh I’m so glad you liked them! It’s certainly a good time to be baking right now!