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- Dish type
- Biscuits and cookies
A traditional, crunchy biscuit which was created by the Australian and New Zealand troops during WWI.
39 people made this
IngredientsMakes: 20 biscuits
- 75g rolled oats
- 75g desiccated coconut
- 100g plain flour
- 200g caster sugar
- 100g butter
- 1 tablespoon golden syrup
- 1 teaspoon bicarbonate of soda
- 2 tablespoons boiling water
MethodPrep:15min ›Cook:8min ›Ready in:23min
- Heat the oven to 180 C / 160 C fan / Gas 4. Grease two baking trays.
- Mix together the oats, coconut, flour and sugar.
- Melt the butter in the microwave and stir in the golden syrup until it has dissolved.
- Mix the bicarb with boiling water. Add this to the butter mixture.
- Make a well in the dry ingredients and pour in the butter mix.
- Slowly mix the ingredients together until all combined.
- Take dessertspoon amounts of mixture, roll into a ball (it may be a bit crumbly) and place on the prepared trays about 3cm apart. Flatten slightly.
- Bake in the oven for approximately 8-10 minutes or until golden. Cool on a wire rack.
Reviews & ratingsAverage global rating:(9)
Reviews in English (10)
Used different ingredients.I didn't have any dessicated coconut so I used ground almond instead, in the same quantity. I doubled the amount of golden syrup. Very tasty!-06 Nov 2010
I have been searching for a perfect recipe for this biscuits for ages! Makes the best biscuits ever, cannot get enough of them!-26 Mar 2012
I made these to use up some dessicated coconut that was heading out of date and they were amazing! Well, I say 'they', but I really mean the amorphous sheet of oat and coconut that covered the baking tray because I thought the mixture looked too dry and added some more water... Despite this little mishap, the result was absolutely delicious and had everyone in the house fighting over it - I would definitely make again, but without adding extra water next time!-14 Feb 2012
- 2 cups all-purpose flour
- 2 cups rolled oats
- 2 cups sugar
- 1 cup desiccated coconut
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons Lyle's Golden Syrup
- 3/4 teaspoon baking soda
- 1/4 cup boiling water
Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful if the butter is hot, it will bubble up considerably.)
Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.
Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.
Australia’s favourite biscuit! We love them for their buttery caramel flavour, how crunchy they are, that it’s a forgiving recipe and the history – this is a biscuit that Aussies make to commemorate Anzac Day.
“ANZAC” stands for Australian and New Zealand Army Corps. And Anzac Day – 25 April 1915 – is Australia’s most important national occasion each year, marking the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War during which we suffered heavy casualties.
It is said that the wives of soldiers came up with the original Anzac Biscuits using ingredients such that the biscuits stayed fresh for the weeks it took to reach the soldiers overseas. I’m told that the original Anzac biscuits were as hard as a rock, so hard in fact that some soldiers would grind them up and use them as porridge.
I think Anzac biscuits as we know them today are much more to my liking! />
14 of our best Anzac Day recipes
Whether you prefer the traditional Anzac biscuit recipe or a twist on the classic, we've got the perfect Anzac Day recipes for you.
WATCH: Gluten-free Anzac biscuits
With 14 show-stoppers to choose between below, covering every flavour and texture from chewy, zesty, gooey, chocolatey and crumbly, whichever your choice, you'll want to savour every bite!
1. Classic Anzac biscuits
Once named ‘Rolled Oat Biscuits’ or ‘Soldiers’ Biscuits’, Anzac biscuits were made by the women back at home for the troops overseas. Even though many variations now exist, sometimes the traditional recipe is all you need.
2. Chocolate caramel Anzac slice
Try this teatime sliced based on the classic Anzac biscuit. The crunchy and chewy biscuit of rolled oats, butter and golden syrup is essential Anzac Day fare, but for a delicious twist, this slice recipe combines it with chocolate and caramel.
3. Chocolate-filled mini Anzacs
Want to switch things up? Make these c lassic Anzac biscuits with a chocolatey twist!
4. Anzac caramel tart with banana and passionfruit
Turn the classic Anzac biscuit ingredients into a show-stopper dessert. Shake it up by baking the mixture in a tart tin with caramel, then topping it with cream, banana and passionfruit - delish!
5. Gluten-free Anzac biscuits
All the chewy Anzac biscuit goodness without the gluten! D elicious for anyone, whether you need to watch out for gluten or not.
6. Baked caramel cheesecake tart with Anzac biscuit base
This recipe takes a cheesecake and teams it with a base made from Anzac biscuits , with more crumbled over the top.
7. Macadamia, lime and white chocolate Anzac biscuits
Even though there's nothing better than a classic Anzac biscuit made right, this creative recipe is a fun twist on the traditional. By adding macadamias and white chocolate, you can take your best Anzac recipe and make it just that little bit better.
8. Chewy chocolate orange Anzac biscuits
These chewy Anzac biscuits offer a zesty spin to the original recipe, as they include two secret ingredients: fresh orange juice and its zest finely grated. Drizzle with melted chocolate to top this tasty recipe off.
9. Coconut Anzac biscuits
Make a small adjustment to your next batch of Anzac biscuits by adding in some desiccated coconut for added texture and flavour.
10. Healthier Anzac biscuits
Your favourite biscuit but without the guilt. Packed with flavour, this is a great option for those watching their waistline.
11. Vegan Anzac biscuits
You don’t have to give up the soft, syrupy comfort of Anzac biscuits after going vegan, when there are so many equally satisfying plant-based butter substitutes on the market.
12. Easy peasy Anzac slice
Using all the core ingredients of Anzac biscuits, you can tweak the preparation and take the recipe from biscuit to a slice. Who can resist?
13. Dotty chocolate chip Anzac biscuits
Add a few drops of colour to your next Anzac biscuit batch by decorating them with candy coated chocolate buttons before you bake them in the oven.
14. Fast Ed Anzac pie
This two-for-one dessert is made with an apple and rhubarb pie on the bottom and topped by a traditional Anzac biscuit. It’s a treat to please both pie and biscuit lovers.
- 1 Cup Rolled Oats
- 3/4 Cup Unbleached Plain Flour
- 3/4 Cup Shredded Coconut
- 1/3 Cup Raw Sugar
- 125g Unsalted Butter
- 1 Tablespoon Raw Honey
- 1 teaspoon Bicarbonate of Soda, dissolved in 2 Tablespoons Boiling Water
- Preheat the oven to 160°C/325°F and line a baking tray with well greased baking paper.
- Combine the oats, flour, coconut and sugar together in a large bowl.
- Melt the butter and honey together in a small saucepan. Once melted, stir through the bicarb mixture, which caused the butter/honey to foam up.
- Immediately pour the butter mixture over the oats mixture and stir until fully combined and moist.
- Place tablespoons of the batter onto the prepared baking tray - leaving space between them to expand.
- Place in the preheated oven and cook for 20 minutes or until golden. Remove from the oven and allow to cool to become solid, crisp and crunchy.
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AIP Anzac Biscuits (Paleo, Nut-Free, Egg-Free)
First things first, if you’re American like myself, then you know the word ‘biscuit’ as a savory muffin that you eat with butter or gravy. Here in Australia however, ‘biscuit’ is defined by the British definition, meaning a sweet cookie.
Every year, Anzac Day falls on April 25th, and these biscuits are the traditional cookie served to remember the brave soldiers that landed on Gallipoli this day back in 1915 during the First World War. It’s been said that these biscuits (‘bikkies’) were sent by women back home to their soldiers abroad, but after a little more research it seems this might not have been the case. Never-the-less these cookies originated around this time, either as a way to feed the soldiers, or as a means of raising money for the tropes. Made with ingredients that would hold together through long-haul shipping and without eggs so they’d store and keep well for many months.
Traditionally, the Anzac Biscuit is made from wheat flour, oats and golden syrup. Not the sort of foods you see here on SoleFire Wellness, so I knew I was up for a challenge. But I have been making my own gluten free, grain free, paleo version of Anzac ‘Bikkies’ for years. So, this year I’m taking it up a notch and created a nut-free, AIP-friendly Anzac Biscuit as well!
Click here to PIN this recipe!
If you could smell the aroma that fills the kitchen while these little morsels bake, I guarantee you would beeline it straight to yours to make some yourself. I hope you enjoy these scrumptious nut-free, vegan, AIP Anzac Biscuits.
How do you make ANZAC biscuits?
First, you start with these ANZAC biscuit ingredients:
1 cup quick cooking oats
1 cup all-purpose flour
1 cup white sugar
¾ cup unsweetened flaked coconut
½ cup butter
1 teaspoon baking soda
2 tablespoons boiling water
1 tablespoon golden syrup (or substitute light corn syrup)
You may not be familiar with the golden syrup, but if you want an authentic ANZAC biscuit, then pick up some Lyle’s Golden Syrup from this Amazon link or your local gourmet store if they carry it.
Preheat the oven to 350 degrees F.
In a large bowl mix the oats, flour, sugar, and coconut together.
In a small saucepan use low heat to melt the syrup and butter together.
In a small bowl, dissolve the baking soda in the boiling water and then add the soda to the melted butter and syrup mixture.
Stir to combine them. Be careful with this step because if the butter is hot the mixture will bubble up a lot.
Pour the butter mixture into the bowl of dry ingredients and mix well.
The final biscuit dough will look like the photo below.
Line baking sheets with parchment paper.
Roll into balls and place on the lined baking sheets, leaving plenty of room for them to spread. Eight per sheet works well.
The little cookie scoop in the photo below works well to make these biscuit dough balls.
Bake at 350 degrees F for 10-15 minutes. They should be golden brown and firm, but not dark brown or hard. See the photo below.
Transfer to wire racks to cool.
These are so good! Make some this week and have a taste of Australia and New Zealand!
Just look at that golden color on these historical cookies!
When you eat these crunchy ANZAC biscuits, you are having a bite of history!
Mary Bilyeu: Anzac Biscuits, version 2.0
Jun. 7—"I'm writing in follow-up to our late-April email exchange about our anzac biscuits recipe," wrote David, a Baker's Support Specialist at King Arthur Baking. We'd been corresponding after a baking fail — cookies that were too dark, too lacy, and too flat — that many other bakers had experienced, too, according to posted comments.
"Our testers did retest the recipe and made the following adjustments to its publication online," he said:
— increased the all-purpose flour from 1 cup to 1 1/3 cups (160g)
— decreased the baking soda to 1 teaspoon from 1 1/2
— and adjusted the yield from 3 dozen 3 1/2 -inch cookies to 4 dozen 2 1/4 -inch ones.
"Thanks again for sharing your feedback and your patience as we retested the recipe and circled back," David concluded. "Please let us know if we can answer any additional questions or assist you further. Happy baking!"
This email increased my respect for King Arthur, whose recipes are usually trustworthy. They'd registered the query, presumably tested different theories and versions, and achieved success all within three weeks.
And they'd admitted that their text — not the bakers — had been the issue, re-instilling confidence in all of us who'd had problems.
So I baked a fresh batch of cookies to test King Arthur's new and improved Anzac Biscuit recipe.
And then I let out a deep, aggrieved, disappointed sigh.
The first problem is that King Arthur's recipe still instructs: "Bake the cookies for 13 to 15 minutes, until they're a deep mahogany brown the cookies are meant to be crisp/crunchy and dark brown, not chewy/light brown."
But Anzac Biscuits are supposed to be blonder and tan, not a deep, rich mahogany, though KA is right that they shouldn't be chewy. (Interestingly, the recipe's accompanying picture on the website shows golden cookies.) Therefore, I planned to bake each batch for 10 minutes.
I carefully measured and weighed, taking no shortcuts and making no substitutions. And my cookie batter looked like the crumbly topping that's intended for an apple crisp.
I baked only three cookies at first, to see if some redemptive magic might happen. However, the dusty little pile of oats and sugar and coconut was not transformed into a fully formed cookie. Even after baking for only the planned 10 minutes, I ended up with a little pile of toasted crumbs with dark brown edges.
So I added two eggs to the remaining bowl full of Anzac ingredients, which made a cohesive batter.
I scooped it out, baked it for 10 minutes, decided they needed two extra minutes, and then found myself with puffy little Anzac cookies. I used a glass to press them down a bit, and when they'd cooled they were golden, crispy, and absolutely perfect.
The only thing King Arthur's new and unimproved recipe got right was the quantity: I ended up with 50 cookies, which was close enough to the predicted 48.
So I wrote back to David, apologizing for being such a kvetch. But I'm hoping King Arthur can finally get this recipe sorted out, and maybe the third time will be the charm for both of us.
Preheat the oven to 170ºC/340ºF bake function. Line two baking trays with baking paper.
Melt the dairy free spread (or butter), golden syrup and brown sugar in a medium sized saucepan over medium low heat. Stir occasionally. Then remove from heat.
Dissolve the baking soda in 1 Tbsp of boiling water. Then mix through syrup in the saucepan. The mixture should go golden and frothy.
Add the gluten free plain flour, dried desiccated coconut, rolled oats, sunflower seeds (pumpkin seeds) to the saucepan. To stop the biscuits going crumbly, mix the chia seeds with remaining boiling water in a small cup. Once they go gooey, add them to the saucepan.
Mix the ingredients until well combined.
Using a tablespoon or dessertspoon, scoop the mixture onto the trays (leave enough space between each biscuit for them to flatten slightly as they cook). Evenly space the biscuits and flatten the top of each biscuit with your fingers or a fork. The batter should make 15 biscuits.
Place in the oven and bake for about 10 to 12 minutes, remove once golden. We recommend checking the biscuits after 8 minutes, as sometimes they cook faster than expected!
Allow the biscuits to cool and then transfer them to an airtight container. These should keep for 5 days. Enjoy!
Anzac biscuit recipes
The popular Anzac biscuit is a traditional, eggless sweet biscuit. Early recipes did not include coconut.
The following recipe (without coconut) was published in The Capricornian (Rockhampton, Queensland) on Saturday, 14th August 1926.
- 2 cups rolled oats
- 1/2 cup sugar
- 1 cup plain flour
- 1/2 cup melted butter
- 1 tbls golden syrup
- 2 tbls boiling water
- 1 tsp bicarbonate soda (add a little more water if mixture is too dry)
- Combine dry ingredients.
- Mix golden syrup, boiling water and bicarbonate of soda until they froth. Add melted butter.
- Combine butter mixture and dry ingredients.
- Drop teaspoons of mixture onto floured tray, allowing room for spreading.
- Bake in a slow oven.
The Country Women's Association of New South Wales Calendar of Cake and Afternoon Tea Delicacies: a recipe for each day of the year (Sydney: The Association, 1933) included two recipes for Anzac biscuits, one without coconut and the following version which included coconut.