Crunchy Anzac Biscuits are so quick and easy to make. These classic Aussie sweet oat cookies are made from everyday ingredients and are a firm favourite anytime of year.
Fans of Crunchy Anzac Biscuits will love this quick and easy recipe! These classic Aussie biscuits will be fresh out of the oven in under 30 minutes.
For my readers who aren't from Australia or New Zealand, you may be wondering what on earth an Anzac biscuit is. The best way to describe it is a sweet oat cookie.
An "Anzac" refers to a soldier who was in the Australian and New Zealand Army Corps, particularly in the years of World War 1. Anzac biscuits were sent over to the soldiers during World War 1 because they were able to last for a long time, although the original recipe looked quite a bit different to the one we all make today.
These biscuits freeze well, both the unbaked dough and the baked biscuits, so don't feel pressured to eat the whole batch at once. Although if I'm being honest mine never make it to the freezer.
INGREDIENTS
Here's what you'll need to make these biscuits (measurements listed in the full recipe at the bottom of this page)...
- Rolled Oats / Old Fashioned Oats
- Plain / All Purpose Flour
- Brown Sugar
- Desiccated Coconut / Finely Shredded Coconut
- Butter
- Golden Syrup
- Bicarb Soda
INSTRUCTIONS
Preheat - Preheat the oven to 160C / 320F, and line two baking trays with baking paper or silicone mats.
Mix the dry ingredients - Combine oats, flour, sugar and coconut in a mixing bowl.
Mix the wet ingredients - Place butter and golden syrup in a saucepan over medium heat. Stir for 2 minutes, or until the butter has melted. Mix bicarb with 2 tablespoon of boiling water, then add to the saucepan. The butter will appear frothy - this is good. No cause for alarm.
Mix the wet and dry ingredients together - Pour the wet ingredients into the mixing bowl and stir to combine. Grab a teaspoon of the mixture and roll it into a ball, then place on the prepared baking tray. Press down to flatten slightly. Repeat with the remaining mixture, leaving a gap between the biscuits as they will spread.
Bake - Place the trays in the oven and bake for 15-20 minutes or until golden brown. When you remove the biscuits they'll still be soft to touch, but will harden while cooling. Leave on the trays to cool for 15 minutes, then move to a wire rack.
TOP TIPS
- Store leftover Anzac biscuits in an airtight container for up to a week.
- The uncooked biscuit dough can be frozen. Simply shape into balls, place onto a baking tray and freeze for 30 minutes, then move to an airtight container or ziplock bag.
- Cooked Anzac biscuits can also be frozen. Once the biscuits are cooled completely, move to an airtight container or ziplock bag and freeze for up to 2 months.
WANT MORE ANZAC BISCUITS? TRY THESE RECIPES
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Crunchy Anzac Biscuits
Crunchy Anzac Biscuits are so quick and easy to make. These classic Aussie sweet oat cookies are made from everyday ingredients and are a firm favourite anytime of year.
Ingredients
- 1 cup Rolled Oats / Old-Fashioned Oats
- 1 cup Plain / All Purpose Flour
- 1 cup Brown Sugar
- 1 cup Desiccated / Finely Shredded Coconut
- 125g Butter
- 2 tablespoon Golden Syrup
- ½ teaspoon Bicarb Soda
- 2 tablespoon Boiling Water
Instructions
- Preheat - Preheat the oven to 160C / 320F, and line two baking trays with baking paper or silicone mats.
- Mix the dry ingredients - Combine oats, flour, sugar and coconut in a mixing bowl.
- Mix the wet ingredients - Place butter and golden syrup in a saucepan over medium heat. Stir for 2 minutes, or until the butter has melted. Mix bicarb with 2 tablespoon of boiling water, then add to the saucepan. The butter will appear frothy - this is good. No cause for alarm.
- Mix the wet and dry ingredients together - Pour the wet ingredients into the mixing bowl and stir to combine. Grab a teaspoon of the mixture and roll it into a ball, then place on the prepared baking tray. Press down to flatten slightly. Repeat with the remaining mixture, leaving a gap between the biscuits as they will spread.
- Bake - Place the trays in the oven and bake for 15-20 minutes or until golden brown. When you remove the biscuits they'll still be soft to touch, but will harden while cooling. Leave on the trays to cool for 15 minutes, then move to a wire rack.
Notes
- Store leftover Anzac biscuits in an airtight container for up to a week.
- The uncooked biscuit dough can be frozen. Simply shape into balls, place onto a baking tray and freeze for 30 minutes, then move to an airtight container or ziplock bag.
- Cooked Anzac biscuits can also be frozen. Once the biscuits are cooled completely, move to an airtight container or ziplock bag and freeze for up to 2 months.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 75mgCarbohydrates: 27gFiber: 1gSugar: 15gProtein: 2g