Traditional ANZAC Biscuits

Name: Traditional ANZAC Biscuits
Prep time: 15 min
Cook time: 15 min
Yield: 24

Baking

Crispy, golden biscuits with oats and coconut - a beloved Australian and New Zealand classic with a rich history.

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 15

Preheat your oven to 160°C (325°F). Line two baking trays with parchment paper.
In a large bowl, combine the 100 g1 cup rolled oats, 100 g3/4 cup plain flour, 100 g1 cup desiccated coconut, and 100 g1/2 cup caster sugar. Mix well.
In a small saucepan over low heat, melt the 125 g1/2 cup unsalted butter and 2 tbsp2 tbsp golden syrup (or corn syrup) together, stirring until smooth.
In a small bowl, dissolve the 1 tsp1 tsp bicarbonate of soda (baking soda) in the 2 tbsp2 tbsp boiling water. The mixture will foam up.
Add the foaming baking soda mixture to the melted butter and syrup. It will bubble and foam - this is normal.
Pour the hot butter mixture over the dry ingredients and stir until everything is well combined and the mixture holds together when pressed.
Using your hands or a tablespoon, form the mixture into walnut-sized balls and place them on the prepared baking trays, spacing them about 5 cm (2 inches) apart.
Flatten each ball slightly with your fingers or the back of a spoon - they won't spread much during baking.
Bake for 12-15 minutes, or until the biscuits are golden brown around the edges. For chewier biscuits, bake for 12 minutes; for crispier ones, bake for 15 minutes.
Allow the biscuits to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.

Ingredients

id: rolled_oats metric: 100 g imperial: 1 cup name: rolled oats
id: flour metric: 100 g imperial: 3/4 cup name: plain flour
id: coconut metric: 100 g imperial: 1 cup name: desiccated coconut
id: sugar metric: 100 g imperial: 1/2 cup name: caster sugar
id: butter metric: 125 g imperial: 1/2 cup name: unsalted butter
id: golden_syrup metric: 2 tbsp imperial: 2 tbsp name: golden syrup (or corn syrup)
id: baking_soda metric: 1 tsp imperial: 1 tsp name: bicarbonate of soda (baking soda)
id: boiling_water metric: 2 tbsp imperial: 2 tbsp name: boiling water

Preheat your oven to 160°C (325°F). Line two baking trays with parchment paper.
In a large bowl, combine the {rolled_oats}, {flour}, {coconut}, and {sugar}. Mix well.
In a small saucepan over low heat, melt the {butter} and {golden_syrup} together, stirring until smooth.
In a small bowl, dissolve the {baking_soda} in the {boiling_water}. The mixture will foam up.
Add the foaming baking soda mixture to the melted butter and syrup. It will bubble and foam - this is normal.
Pour the hot butter mixture over the dry ingredients and stir until everything is well combined and the mixture holds together when pressed.
Using your hands or a tablespoon, form the mixture into walnut-sized balls and place them on the prepared baking trays, spacing them about 5 cm (2 inches) apart.
Flatten each ball slightly with your fingers or the back of a spoon - they won't spread much during baking.
Bake for 12-15 minutes, or until the biscuits are golden brown around the edges. For chewier biscuits, bake for 12 minutes; for crispier ones, bake for 15 minutes.
Allow the biscuits to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.

The secret to perfect ANZAC biscuits is the foaming reaction between the baking soda and boiling water - don't skip this step!
If you can't find golden syrup, honey or corn syrup work as substitutes, though the flavor will be slightly different.
For extra flavor, try adding a pinch of salt to the dry ingredients.
These biscuits improve with age - store them in an airtight container and they'll stay fresh for up to 2 weeks.
ANZAC biscuits were originally sent to soldiers during World War I because the ingredients didn't spoil easily during long sea voyages.
For a modern twist, try dipping half of each cooled biscuit in melted dark chocolate.

The secret to perfect ANZAC biscuits is the foaming reaction between the baking soda and boiling water - don't skip this step!
If you can't find golden syrup, honey or corn syrup work as substitutes, though the flavor will be slightly different.
For extra flavor, try adding a pinch of salt to the dry ingredients.
These biscuits improve with age - store them in an airtight container and they'll stay fresh for up to 2 weeks.
ANZAC biscuits were originally sent to soldiers during World War I because the ingredients didn't spoil easily during long sea voyages.
For a modern twist, try dipping half of each cooled biscuit in melted dark chocolate.