The best thing about ANZAC biscuits is that they are easy peasy. No fancy ingredients, no methods that will leave you scratching your head. It’s just melt, mix and bake.
This recipe is traditional and super simple. These won the Blue Ribbon at the Royal Adelaide Show, and I also baked them in biscuit round on The Great Australian Bakeoff, they’re that good.
1 cup rolled oats
1 cup raw sugar
¾ cup dessicated coconut
1 cup plain flour, sifted
125 g butter, melted
2 tablespoons Golden Syrup
½ tsp bicarb soda
3 tablespoons boiling water
Preheat the oven to 180 degrees, no fan. (If your oven is fan forced, drop it down to 160 degrees)
Line a baking tray with baking paper.
Place the oats, coconut, flour and sugar in a bowl, and stir with a wooden spoon to combine. Melt the butter and golden syrup in a saucepan over low heat. In a separate bowl, combine the bicarb and boiling water, then add this to the butter/syrup mixture. It will probably foam up and increase in size. That’s good. Pour this foaming mess into your dry mix and stir.
Once it’s all combined, roll into golfball sized balls, or, using a spoon, drop mixture onto trays, spacing them about 6cm apart.
Bake for 15-18 minutes or until golden brown. Sometimes if your oven is a bit shit, like mine, you need to rotate the trays by 180 degrees halfway through baking so you get an even bake.
Cool on trays, or transfer to wire racks. Store in an old biscuit tin that you found in an op shop, or swiped from your grandma., They’ll last months. Try not to scoff them all within the day.
A few hot tips to ensure your perfect ANZAC biscuit:
Using fresh golden syrup works a treat. If yours has been sitting in the cupboard for a couple of years, it will still do the job, but fresh is best.
The same for the bicarb soda. The fresher the better. I use MacKenzies brand, that’s the one in the blue box that you can get at any Australian supermarket. I have found other bicarb sodas give a different result, so I always stick with MacKenzies.
If you want perfect, uniform sized ANZAC biscuits, drop your mixture onto the scales before you roll it. I go for 35-40 grams per ball.
Baking on aluminium/silver trays will ensure your biscuit colour is even, top to bottom. Dark trays absorb the heat and you will have dark bottoms to your biscuit. That’s fine, sunshine, but if you’re after a more perfect result that’s how you get it.
This recipe should result in a chewy biscuit but if you prefer a snappy crunch, bake for longer, at a lower temp.