Anzac Biscuits (soft and chewy edition)
Anzac Biscuits!
There’s a reason my Dad makes Anzac Biscuits nearly every week… they’re jam-packed full of energy, have a long shelf life and taste DELICIOUS!
Ok, that was 3 reasons. Yep, they are golden buttery goodness in biscuit form! They’re also steeped in proud Australia (and New Zealander) history - as they were the biscuit those left behind would make to send to their soldiers in the first and second World Wars.
Simple to make and wonderfully frugal - let’s dive into the recipe:
DRY INGREDIENTS BOWL
✅ Plain flour (1 cup) (120 grams)
✅ Rolled oats (1 cup) (90 grams)
✅ Dessicated coconut (1 cup) (80 grams)
✅ White sugar (1/2 cup) (150 grams)
WET INGREDIENTS SAUCEPAN
✅ Unsalted butter (133 grams)
✅ Golden syrup (4 tablespoons) (80 grams)
✅ Baking soda (1 teaspoon)
✅ Water (2-3 tablespoons)
☀️ SPECIAL THINGS YOU’LL NEED:
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☀️ METHOD:
1. Preheat your oven to 170C (338F).
2. In a large mixing bowl, mix together the flour, oats, coconut and sugar (I highly recommend using a digital kitchen scale for perfect baked goods… simply ‘scooping’ your flour can go very wrong very fast: as four can compact down and you could even accidentally use double the amount needed - disastrous!)
3. In a medium saucepan, melt together the butter and golden syrup. The add the baking soda (stir well and once the mixture starts frothing up well you can turn off the heat).
4. Add the buttery golden syrup mixture into the dry ingredients bowl and mix well to combine everything.
5. Add in the water, mix everything well, and using a spring-loaded cookie scoop (highly recommended for evenly-sized biscuits so everything cooks uniformly), roll the biscuits into slightly flattened out balls on a lined baking tray.
6. Ensure each biscuit has enough space between each (don’t let them touch) and place them into your oven for 12-15 minutes (bake for a few extra minutes if you want them less soft - I just love mine soft and chewy but FYI the traditional ones sent over to the soldiers in the wars were definitely more on the ‘hard and crispy’ side.).
7. Remove from the oven and use a large cookie cutter (or a mug) to ‘swirl’ each biscuit into a perfectly rounded circle before letting them cool for 10ish minutes.
8. Once they are cooled and firmed up enough to move, transfer them to a cooling rack to finish cooling off (about 10ish minutes).
9. Enjoy!
Do you want to unwind and watch a super cozy home video of me making these traditional Aussie biscuits? Then check out my video here :)
Connect With Me!
If you enjoyed this recipe, have any questions or want to chat, feel free to connect with me on Instagram @connorcarbonara! I’d love to hear from you!
Nutritional Info:
Counting calories and tracking macros works well for some people but for many others it can lead to obsessive tracking behaviours/disordered eating patterns (and often does more harm than good) - so I’ve made the personal decision to not post them because I never want my recipes to play a role or influence someone into unnecessary tracking/unhealthy views about food and calorie counting. I believe food is one of the best things this world has to offer and hope my recipes inspire you to get creative, have fun, and enjoy life to the fullest (surrounded by incredible food)!
