Anzac biscuits
Here is a straightforward way to make Anzac biscuits at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Easy
Ingredients
- 85 g Porridge oats
- 85 g Desiccated Coconut
- 100 g Plain Flour
- 100 g Caster Sugar
- 100 g Butter
- 1 Tblsp Golden Syrup
- 1 tsp Bicarbonate Of Soda
Method
- Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
- Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
- Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.
Tips for the best Anzac biscuits
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 7 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Fusion twist: keep the method but swap the spices for your own favourites — the Australian base takes well to it.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for porridge oats?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Anzac biscuits ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Anzac biscuits recipe easy to make?
It is rated easy: 7 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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