Crunchy Anzac biscuit recipe

If you like your Anzac biscuits crunchy, rather than chewy, this is the recipe for you. Plus check out our tips for turning this recipe into an ice-cream sandwich.
Con Poulos

Make this crunchy Anzac biscuit as-is or try these recipe variations for an Anzac slab or ice-cream sandwich.

Anzac slab recipe

Press Crunchy Anzac Biscuit mixture onto a large oven tray lined with baking paper until approximately 5mm. Smooth with the back of a spoon or palette knife. Bake for about 30 minutes or until rich golden brown. Cut into pieces while still warm.

Ice-cream sandwich

Sandwich scoops of vanilla bean ice-cream between 2 biscuits. Freeze overnight or until very firm. Serve drizzled with golden syrup

Prefer your Anzac biscuits a little chewy?

Check out this recipe.



1.Preheat oven to 160C (140C fan forced). Grease two large oven trays; line with baking paper.
2.Combine rolled oats, both coconuts, flour and sugar in a medium bowl.
3.Stir butter and syrup in a medium saucepan over low heat until smooth. Stir in combined bi-carb soda and the water, then remaining ingredients.
4.Roll level tablespoons of mixture into balls; place 5cm apart on lined trays, then flatten slightly.
5.Bake for 22 minutes or until deep golden brown. Cool biscuits on trays. Suitable to freeze.
6.**STORAGE** 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.

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.

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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