No Anzac Day would be complete without Traditional Anzac Biscuits. Chewy, buttery cookies sweetened with Golden Syrup and Coconut.
Traditional Anzac Biscuits
I know, I know – that doesn’t look like a biscuit at all, that’s a cookie! But that’s only in America; everywhere else cookies are biscuits and biscuits are scones – but that’s a whole different conversation. My dear sweet friend Meryl who lives in South Australia was telling me about Anzac Biscuits and was shocked that I had never heard of them. Of course I had to get her recipe and try them and I’m so glad I did. They are delightfully chewy and and just sweet enough to make you want to grab another one or six. Warm out of the oven? Man oh man! Go ahead and plan on tripling this recipe because these are going to disappear quick!
What are Traditional Anzac Biscuits?
First you need to know what Anzac is. Anzac is short for the Australian and New Zealand Army Corps, formed during WWI in 1914 during the Gallipoli campaign. Mothers, wives, sisters, and daughters created this biscuit that could withstand the long voyage to Europe to keep up the morale of their beloved soldiers. Anzac biscuits are ALWAYS made from oats, flour, sugar, golden syrup, water, and bicarbonate of soda. No exceptions – no adding stuff in – nothing. If you add in chocolate chips, or nuts and try to sell them as Anzac Biscuits… you could get FINED in Australia. Now, no Anzac Day (celebrated on April 25th to remember all Australians and New Zealanders “who served and died in all wars, conflicts, and peacekeeping operations”) would be complete without traditional Anzac Biscuits. Want more information on the history of Anzac and Anzac Day? You can read about it here.
What can I substitute for Golden Syrup?
Well, that’s a tough one. Molasses can easily be substituted for Treacle but there’s really nothing quite like Golden syrup readily available in America. Some larger grocery stores may have it in their international section but don’t worry too much if you can’t find it. I have found that using light corn syrup, cane syrup, and honey in a 2:1:1 ratio is pretty darn close. Just don’t tell an Aussie or Kiwi that you’ve done it or they may tell you that you haven’t made Anzac Biscuits at all. If you are a traditionalist you can always order Golden Syrup.
How to make Traditional Anzac Biscuits?
Anzac biscuits are very easy to make! From start to finish, you’ll have warm chewy Anzac Biscuits in about 30 minutes. First, pre-heat your oven and line a couple of baking trays with parchment paper. Grab all your ingredients: oats, flour, sugar, coconut, baking soda, butter, golden syrup, and a little water.
Mix all of your dry ingredients in a large bowl and create a small well. In a medium sauce pan, melt the butter, syrup, and water until it’s just bubbling.
Add in the baking soda. It will foam up quite a but but that’s ok – just give it a little stir.
Pour thee butter mixture into the well of the dry ingredients and stir gently until well combined.
Roll into 1″ balls an place on the baking tray about 1 1/2 inches apart. Press lightly with a fork to flatten.
Bake 10-12 or until a beautiful dark golden brown. let cool in the pan for 5 minutes before removing to a cooling rack.
More fun dessert recipes:
Traditional Anzac Biscuits
- Large Bowl
- Baking Trays
- Medium Saucepan
- ½ cup quick cook oats
- ½ cup AP flour
- 60 g butter 4½ Tbs
- ½ tsp bicarbonate of soda baking soda
- ½ cup desiccated coconut or shredded, sweetened
- ⅓ cup brown sugar
- 1 Tbs Golden Syrup or use light corn syrup, cane syrup, and honey in a 2:1:1 ratio
- 1 Tbs cold water
- Preheat oven to 160℃/140℃ Fan-forced (325℉) and line two baking trays with parchment paper.
- In a large bowl, combine oats, coconut, flour, and sugar. Make a well in the center and set aside.
- In a medium saucepan, heat butter, syrup, and water over medium heat until all the butter is melted and just starting to bubble.
- Add in the soda. It will foam up considerably so give it a gentle stir.
- Pour the butter mixture into the well of the dry ingredients and stir gently until completely combined.
- Roll into 2 tsp balls and place on baking trays 4cm (1½ “) apart. Using a fork, gently flatten the balls a little.
- Bake for 10 to 12 minutes.
- Cool on the pan for 5 minutes and then remove to a cooling rack.