These classic chewy ANZAC biscuits are golden, buttery, and packed with oats and coconut just like the ones you loved as a kid. Perfect for ANZAC Day, Easter or even school lunchboxes, or a comforting bake-anytime biscuit.
Chewy ANZAC Biscuits
Chewy ANZAC Biscuits
Ashley’s Place
12
5 minutes
7 minutes
Australian
Dessert
Anzac biscuits are an absolute classic and one that if you grew up in Australia or NZ you probably had in your lunchbox at some point. There is always a debate of Chewy or Crunchy and I personally love the chewy center with a light crisp outside just like a good biscuit or cookie should be
Ingredients
- 🍁 70g Oats
🍁 85g Plain Flour (All Purpose)
- 🍁 65g Brown Sugar
🍁 30g Desiccated Coconut
🍁 1/2tsp Bi Carb Soda
🍁 60g Unsalted Butter Just Melted
- 🍁 50g of Maple or Golden Syrup
- 🍁 1 Tsp of water
Directions
🤎 Pre-Heat Oven to 180°C (355°F) and line a large flat metal baking tray non-stick baking paper
🤎 Melt butter in a microwave safe dish in 30 second burst until it is just melted, stir well between bursts. You want it to be just melted, not hot and bubbling
🤎 Add your dry ingredients, melted butter, maple or golden syrup (I prefer the maple syrup but this is a personal preference so pick your fav) & water to your bowl then mix until all ingredients are combined really well.
- 🤎 Scoop a small spoon amount of Anzac Biscuit dough and roll into 12 even sized balls, leave a few cm gaps between each biscuit so they have room to spread a little and you don’t end up with one big Anzac biscuit
🤎 Flatten out a bit by pushing the back of a spoon on top of the biscuits, push them down only a little they will spread in the oven
🤎 Pop into the oven on the lower shelf to cook for 6-7 minutes or until they are golden brown, if you like them more crispy leave them in for longer. But watch they don’t burn, they bake quickly
- 🤎 Now here is the hard part, once they are cooked leave your biscuits for 5 mins on the tray and then move to a cooling rack to cool completely