When you consider the history of the Anzac biscuit, there are actually many different recipes. This one is the best. It's a big call, but we're willing to make it.
Looking for more Anzac biscuit recipes?
The best Anzac biscuit recipe of all time
Whether you like them soft and chewy or with an extra bit of bite!
- 45 mins cooking
- Makes 26
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Ingredients
- 125 grams (4oz) butter, chopped
- 2 tablespoons golden syrup or treacle (see tips)
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 2 tablespoons boiling water
- 1 cup (90g) rolled oats (see tips)
- 1 cup (150g) plain (all-purpose) flour
- 1 cup (220g) firmly packed brown sugar
- 3/4 cup (60g) desiccated coconut
Method
- 1Preheat oven to 180°C/350°F. Grease two large oven trays; line with baking paper.
- 2Stir butter and syrup in a medium saucepan over low heat until smooth. Stir in combined soda and the water, then remaining ingredients.
- 3Roll level tablespoons of mixture into balls; place 5cm (2in) apart on lined trays, then flatten slightly.
- 4Bake for 12 minutes or until golden. Cool biscuits on trays.
Notes
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. Store biscuits in an airtight container for up to 1 week.
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