Chewy Anzac biscuits

Use this chewy Anzac biscuit recipe as-is, or use it as a base to explore different flavour combinations.
Anzac biscuits on a bench, some covered in chocolateCon Poulos

Love chewy Anzac biscuits and keen to explore different flavour combinations? Here are some ideas from the Test Kitchen.

Flavour variations (pictured above)

WHITE CHOCOLATE & ALMOND – mix in 50g lightly toasted flaked almonds and 150g coarsely chopped white chocolate

MACADAMIA – mix in 100g coarsely chopped macadamias

DARK CHOCOLATE & GINGER – mix in100g thinly sliced crystallised ginger. Melt 200g of chopped dark chocolate with 20g copha in a heatproof bowl over simmering water until smooth. Dip biscuits in cooled melted chocolate mixture. Refrigerate until set.

Kingston biscuits with a twist

Kingston biscuits with a twist

Bake smaller biscuits (2 teaspoons of mixture) and when completely cold sandwich 2 biscuits together with 1 teaspoon of Nutella. Refrigerate until set.

Prefer your Anzac biscuits crunchy? Check out this recipe. It swaps the brown sugar for caster, plus some other tweaks, including the cooking time.




Preheat oven to 180°C (160’C fan forced). Grease two large oven trays; line with baking paper.


Stir butter and syrup in a medium saucepan over low heat until smooth. Stir in combined bicarb soda and the water, then remaining ingredients.


Roll level tablespoons of mixture into balls; place 5cm apart on prepared trays, then flatten slightly.


Bake for 12 minutes or until golden. Biscuits should develop a crust, but still feel slightly soft to the touch when you remove them from the oven. They will firm up as they cool. Cool biscuits on trays.


Store biscuits in an airtight container. They must be completely cold before storing or they will soften in the container. If biscuits soften after a few days, place on an oven tray and refresh in a 160’C oven for 10 minutes.

To create perfectly round biscuits, while the biscuits are hot, use a cookie cutter 1cm larger than the size of the biscuits and swirl to neaten and even the edges.

Spray your measuring spoon with a little cooking oil spray before scooping up the golden syrup; this will help prevent the syrup sticking to the spoon. Make sure you use rolled oats rather than quick-cooking oats as they will produce a different result.

If you bake two or more trays at once, swap the trays around mid-way through baking and rotate them as well, to help with even browning.


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