Anzac Biscuits

About this dish

Anzac biscuits were sent to soldiers overseas because the ingredients kept well on long voyages. Today they are a year-round favourite — chewy, golden and deeply nostalgic.

Ingredients

• 1 cup (90g) rolled oats
• 1 cup (150g) plain flour
• 1 cup (220g) caster sugar
• ¾ cup (60g) desiccated coconut
• 125g butter
• 2 tbsp golden syrup
• 1½ tsp bicarbonate of soda
• 2 tbsp boiling water

Method

1. Preheat oven to 160°C (140°C fan-forced). Line two baking trays with paper.
2. Combine oats, flour, sugar and coconut in a large bowl.
3. Melt butter and golden syrup together in a small saucepan over low heat.
4. Mix bicarbonate of soda with boiling water, then stir into the butter mixture. It will foam up — this is what makes the biscuits chewy.
5. Pour the wet mixture into the dry ingredients and stir until combined.
6. Roll level tablespoons of mixture into balls and place on trays, leaving room to spread. Flatten slightly.
7. Bake for 12–15 minutes until golden. For chewy biscuits, pull them out at 12 minutes; for crisp, leave a little longer. Cool on trays.

Chef's tips

Do not skip the golden syrup — it gives Anzac biscuits their signature caramel flavour and chewy texture.