Making traditional Anzac biscuits is easier than you’d expect – just follow this pre-1920 recipe!
All you need are some simple ingredients and a bit of effort, and in no time you’ll have delicious homemade Anzac biscuits.
This classic version of anzac biscuits without coconut, also reduces the sugar and makes for a much healthier version than modern recipes.
ANZAC Day is a time to remember the sacrifices made by Australian and New Zealand soldiers.
But it’s also a time for tradition – and what’s more traditional than a delicious homemade Anzac biscuit?
These golden beauties are packed with rolled oats and golden syrup, offering a delightful balance of chewy and crisp textures.
Imagine a golden brown biscuit, slightly flattened and cracked on the surface.
The aroma of toasted oats and warm caramel fills the air.
As you take a bite, the biscuit yields with a satisfying crunch before giving way to a soft, chewy centre.
Hints of golden syrup peek through the oaty flavour, making it a truly irresistible treat.
Easy Traditional Anzac Biscuits Recipe: A Step-by-Step Guide
Equipment
- Oven
- Baking tray
- Baking paper
- Measuring cups and spoons
- Kitchen scales
- Spatula or wooden spoon
- Large bowl
- Large pan
Ingredients
- 2 cups rolled oats
- 1 cup plain flour
- ½ cup granulated sugar
- 125 g butter
- 1 Tbsp golden syrup
- 1 tsp. bicarbonate of soda
- 2 Tbsp boiling water
Instructions
- Pre heat oven to 160°C (320°F)
- Line two baking trays with baking paper.
- Put the 2 cups rolled oats, 1 cup plain flour and ½ cup granulated sugar into a large bowl and mix well.
- Melt the 125 g butter in a large pan over medium heat, dip a tablespoon in hot water and then use to measure the 1 Tbsp golden syrup, stir till dissolved and just coming to the boil.
- Remove from heat source don't allow it to cool.
- Stir the 1 tsp. bicarbonate of soda with the measured 2 Tbsp boiling water until its dissolved then add to the pan of hot melted butter and golden syrup.
- Stir until it 'froths up'- immediately add to the dry ingredients and mix all together.
- Taking teaspoons or a flat dessert spoon of the mixture - place it in your hand, bring together by rolling into a ball, place 5cm apart on the baking sheet (they will spread).
- The biscuits need to be flattened slightly - use the base of a glass or, press down with a fork dipped in a little flour (this will stop it sticking).
- Bake in oven for 15 - 18 minutes until golden (they will still be soft)
- Leave the biscuits on the trays for 5 minutes before transferring them to a cooling rack.
Video
Notes
- Use rolled oats, not quick oats, for the best texture.
- Don't overmix the dough - a few lumps are okay!
- Make sure you flatten the biscuits slightly before baking for even cooking.
- Let the biscuits cool completely on the baking tray before transferring them to a wire rack.
- For chewier biscuits, bake for a shorter time.
- Enjoy Anzac biscuits on their own with a cup of tea or coffee.
- Crumble them over yoghurt or ice cream for a delicious dessert.
- Dip them in melted chocolate for an extra decadent treat.
I grew up in NZ and now live in the UK. These biscuits remind me of what my Mum used to make. Very cheap and easy to make.
Hands down the most scrumptious Anzacs ever! I had to make two batches because the partner and children kept drooling for more
I am constantly thought about this, appreciate it for posting.