Buttery, coconutty, caramelly Anzac biscuits are a New Zealand and Australian classic, and this version, delicately spiced and dipped in rich dark chocolate is an elevated twist on a delicious favourite. Plus, they take just 25 minutes to make.
All Kiwis and Australians will have their own recipe for – and their own memory of – Anzac biscuits. Whether it’s the teeth-breaking, super crunchy version, or the soft chewy cookie the homely, caramelly flavour is always deliciously moreish.
Anzac biscuits are synonymous with Anzac Day, marked every year on 25 April. This is a day of national remembrance in New Zealand and Australia, to commemorate those who served and gave their lives during war.
They’re stuffed with a wonderful combination of standard cupboard ingredients – oats, flour and coconut form the base – elevated into something quite special. I’m mixing things up a little bit and adding in a couple of warming spices, and then dunking them in dark chocolate after baking.
Why you’ll love this recipe
- Quick and easy – you’ll enjoy the biscuits in just 25 minutes.
- Uses everyday store cupboard ingredients.
- A delicious twist on a classic everyone will love.
Because of their wartime origins, the base ingredients for Anzac biscuits are simple cupboard staples. I’m adding in a couple of extras, but again, they should still be things you already have in your kitchen.
- Oats. Go for rolled or porridge oats as they tend to be finer and will mix in better with the other ingredients.
- Golden syrup. This is a thick, golden sugar syrup with a caramelly flavour. It’s very common and easy to find in New Zealand and Australia but can be a little trickier to find elsewhere. If you can’t find it, you can use maple syrup or honey.
- Dark chocolate. I love using 70% dark chocolate to cut through the sweetness of the biscuits, but you can use whatever chocolate you like. I always use Whittakers when I’m in New Zealand, or Green & Blacks in the UK.
- Spices. We’re using a little ground cinnamon, cardamom and nutmeg here. This isn’t traditional, so you can skip them if you like, or just use cinnamon.
How to make them
Mix the flour, oats, desiccated coconut, brown sugar, spices and a little salt in a large mixing bowl. Mix the baking soda with warm water and melt the butter, golden syrup and vanilla over medium heat. Pour the baking soda mix into the melted butter, stir to combine, and then pour it into the bowl with the dry ingredients. Mix to combine well.
Scoop up a heaped tablespoon of the mixture and roll it into a ball in your hands, then place it on a prepared oven tray, and repeat with the rest of the mixture. Lightly flatten each ball with the back of a fork and bake for 12 minutes, until golden.
PRO TIP: Anzac biscuits tend to spread in the oven as they are buttery biscuits, so if you have time, I recommend popping the trays into the fridge for at least 15 minutes before baking. Chilling them in this way means the butter will firm up and won’t melt as quickly in the oven and the flour will have more time to absorb the liquid. Essentially, it means they won’t spread as much.
If you have a cookie cutter, you can ‘scoot’ the biscuits into perfect circles as they come out of the oven (but this is totally optional). Then melt the dark chocolate (in the microwave is fine), and dunk each biscuit’s front half into the chocolate. Scatter with more coconut and a little sprinkling of flaky sea salt and leave to set.
Got a question?
The short answer is both. The traditional biscuit was hard and crunchy, but recipes vary now (especially as soft, chewy-centred biscuits become more popular). This recipe is a good mix – a lovely soft centre, with a crunchy outside.
Anzac biscuits keep really well – at least 1 week, stored in an airtight container at room temperature.
It’s important that your oven is at the right temperature – some ovens run hotter than others and it’s often this reason that your biscuits spread. I recommend chilling your biscuits on their trays for about 15 minutes before baking to help combat this.
Baking is all about precision and accuracy, and grams are the best way to make sure you’ll get the same result, every time. Cups vary massively – both the way different people pack the ingredients in and the actual volume differences in different countries. I use a simple, cheap digital scale and I highly recommend picking one up too, you’ll use it so much!
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If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print