This chewy Anzac Biscuit recipe makes the most delicious, chewy on the outside and soft in the middle Anzac biscuit ever. It’s a chewy oatmeal cookie recipe that is easy and quick to make.
Anzac biscuits are an Aussie classic, eaten on our National Day of Remembrance. They’re simple to make, containing the goodness of oats and coconut.
They are similar to an oatmeal cookie but they have a distinct flavour that comes from the golden syrup. Golden in colour, they’re sweetened with golden syrup or light treacle creating a caramel flavour in a chewy biscuit. These Anzac biscuits are so good! I dare you to stop at just one!
Anzac Biscuits (Oatmeal Cookies)
It’s almost Anzac Day on 25th April which is Australia’s Day of Remembrance. This is the time to SHARE, and EAT an Aussie favourite – the Anzac Biscuit.
Anzac Biscuits Facts
Anzac biscuits were sent by wives and women’s groups to the soldiers overseas. The biscuits were sent to them because the ingredients do not spoil easily. They kept well during transportation which was by ship.
ANZAC is the abbreviation for the Australian & New Zealand Army Corps. It was the ANZACS that came to the shores at Gallipoli in World War 1 and are remembered for their bravery on this day.
The Anzac Biscuit Recipe
This recipe is straight forward and won’t take long to make at all. You won’t need more than 45 minutes tops! They are so easy, in fact, that you could get the kids busy in the kitchen making these with you. With adult supervision of course.
I don’t bake often. The last time I baked biscuits was when I made the Honey Almond Biscotti which you absolutely must try. They are a long-time favourite from my mum’s secret recipe box.
I love making cookie dough with oats.
Whether I am baking my favourite oatmeal cookie such as chocolate chip cookies or this Anzac biscuit recipe, I like to make double batches. The reason is that oats are cheap and easy to use in cookie recipes. Another great thing about baking with oats, is that most recipes are made using one bowl and a wooden spoon. There is no need to use a hand mixer.
Ingredients for Anzac Biscuits
The ingredients needed to make these chewy Anzac biscuits are:
- Rolled oats
- Plain flour
- Caster sugar (fine sugar)
- Desiccated coconut
- Unsalted butter
- Golden syrup or treacle
- Bicarbonate of soda (baking soda)
- Boiling water
The steps are fairly straightforward. Here is the simplified version. Refer to the recipe below for all of the measurements.
Simply place all the dry ingredients (flour, sugar and coconut) into a medium bowl.
Melt the butter and golden syrup over a medium heat in a saucepan and mix well with a wooden spoon.
Dissolve the baking soda into the boiling water. Add this to the melted butter and golden syrup mixture. The butter mixture will foam up and resemble a honeycomb froth.
Then, add the butter mixture to the dry ingredients and combine well.
Mix the ingredients with a wooden spoon.
Once the mixture is cooled, use your hands to combine the ingredients together. This ensures all the dry ingredients are completely coated with the butter. This will make the rolling process a lot easier and ensures all the ingredients stick well.
Use your hands to shape the mixture into balls. If you need to, you can use a tablespoon as a measure.
Bake for 30 minutes.
Storing Anzac Biscuits
Store the biscuits in an airtight container for up to 2-3 weeks.
This recipe makes approx. 18 biscuits.
Pop one in the kids’ lunch box or give them each one of these biscuits as an afternoon treat. They’ll love them! And, you don’t have to wait for Anzac Day to enjoy one an Anzac Day biscuit.
These Chewy Anzac Oatmeal Biscuits are so delicious!
I hope you love them as much as we Australians do 😋
Chewy Anzac Biscuits
- 1 1/2 cups rolled oats
- 1 cup plain flour (all purpose) sifted
- 1 cup caster sugar (fine sugar)
- 1/2 cup desiccated coconut
- 150 g butter (chopped)
- 2 tbsp golden syrup or treacle
- 1 tsp bicarbonate of soda (baking soda)
- 2 tbsp boiling water
- Preheat oven to 180°C/350°F. Line 2 trays with parchment paper and set aside.
- Starting with the dry ingredients, place the rolled oats, flour, caster sugar and desiccated coconut into a bowl. Set aside.
- In a small saucepan, place the butter and golden syrup over medium heat. Stir with a wooden spoon until the butter is melted and combined with the golden syrup. Remove from the heat.
- In a small bowl, dissolve the bicarbonate of soda in the boiling water and add this to the butter and syrup mixture. Mix well. The mixture will froth up into a foamy liquid that is honeycomb in colour.
- Add the liquid mixture to the dry ingredients and mix well. Begin with a wooden spoon then use your hands to ensure the oats and flour have absorbed all the butter.
- Roll the cookie dough into balls and press slightly to flatten. Place on a lined baking tray and bake for 30 minutes.
- Remove from the oven and allow to cool on a rack.