ANZAC biscuits

Golden-syrup biscuits with rolled oats, coconut and a buttery bite.

Cook standing at the cooling bench, transferring a golden oat biscuit onto a wire rack with a spatula.
Makes
16–18 biscuits
Heat
180°C conventional / 160°C fan
Baking time
15 min; 12 min for chewy

Exchange trays halfway; melt the syrup mixture first.

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ANZAC biscuits

Makes
16–18 biscuits
Heat
180°C conventional / 160°C fan
Baking time
15 min; 12 min for chewy

Exchange trays halfway; melt the syrup mixture first.

Australia / New Zealand World collection

ANZAC biscuits

Method

  1. 01 · Prepare

    Use: A

    Preheat; mix A.

    Ready when: Evenly distributed.

    A cook stirs rolled oats, flour, coconut and sugar in a stainless mixing bowl.
    01 Mix the dry ingredientsMix the flour, oats, coconut and sugar so they are evenly distributed.

  2. 02 · Melt

    Use: B+C

    Melt B over medium-high heat; stir in C and immediately remove.

    Ready when: Foaming is normal.

    Cook standing side-on at the stove, looking down at foaming butter and golden syrup in a saucepan.
    02 Melt the butter and syrupStir the baking soda into the melted butter and golden syrup, then remove the pan from the heat. Foaming is normal.

  3. 03 · Mix

    Use: A+B

    Stir together just until combined.

    Ready when: Crumbly but squeezes together.

    Cook leaning over a bowl and squeezing a portion of oat mixture to check that it holds together.
    03 Combine the mixtureStir the warm syrup mixture into the dry ingredients. It should look crumbly but hold together when squeezed.

  4. 04 · Shape

    Use: Dough

    Compress 15 mL portions; flatten. Space 2.5 cm apart.

    Ready when: Uniform thickness.

    Cook standing along the bench and bending slightly to flatten oat biscuits on a lined tray.
    04 Shape the biscuitsCompress each portion, then flatten it. Leave space between the biscuits so they can spread.

  5. 05 · Bake

    15 min; 12 for chewy

    Use: Biscuits

    Bake, exchanging trays halfway.

    Ready when: Deep gold.

    Cook bending toward the oven, using two oven mitts to move a tray of golden oat biscuits.
    05 Bake until goldenExchange the trays halfway through baking and look for an even golden colour.

  6. 06 · Cool

    5 min, then cool

    Use: Biscuits

    Rest on trays, then rack.

    Ready when: Firm as they cool.

    Cook standing at the cooling bench, transferring a golden oat biscuit onto a wire rack with a spatula.
    06 Cool on a rackLet the biscuits firm up on the trays before moving them to a rack to cool.

What to look for

StageLook / feel forNeeds attention
ShapingPliable without sticking.Disintegrating dough.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Too crumblyOat absorption varies.Add a little melted butter.Check squeeze test.
Too stickyExcess moisture.Add a little flour.Adjust before shaping.

Show ingredient flow

Recipe

ANZAC biscuits

Oat-coconut biscuits with golden syrup.

How do I make it?

  1. Get ready

    Heat the oven to 180°C conventional or 160°C fan. Mix the flour, oats, coconut and sugar.

    A cook stirs rolled oats, flour, coconut and sugar in a stainless mixing bowl.
    Mix the flour, oats, coconut and sugar so they are evenly distributed.

    Ready when: Evenly distributed.

  2. Melt the butter

    Melt the butter and golden syrup together over medium-high heat. Stir in the baking soda and immediately take off the heat; foaming is normal.

    Cook standing side-on at the stove, looking down at foaming butter and golden syrup in a saucepan.
    Stir the baking soda into the melted butter and golden syrup, then remove the pan from the heat. Foaming is normal.

    Ready when: Foaming is normal.

  3. Mix

    Stir the melted mixture into the dry ingredients just until combined. The mixture will look crumbly but should hold together when squeezed.

    Cook leaning over a bowl and squeezing a portion of oat mixture to check that it holds together.
    Stir the warm syrup mixture into the dry ingredients. It should look crumbly but hold together when squeezed.

    Ready when: Crumbly but squeezes together.

  4. Shape

    Squeeze 15 mL portions together and flatten evenly. Put them on trays 2.5 cm apart.

    Cook standing along the bench and bending slightly to flatten oat biscuits on a lined tray.
    Compress each portion, then flatten it. Leave space between the biscuits so they can spread.

    Ready when: Uniform thickness.

  5. Bake

    15 min; 12 for chewy

    Bake for 15 minutes until deep gold, or 12 minutes for chewier biscuits. Swap the trays halfway through.

    Cook bending toward the oven, using two oven mitts to move a tray of golden oat biscuits.
    Exchange the trays halfway through baking and look for an even golden colour.

    Ready when: Deep gold.

  6. Cool

    5 min, then cool

    Leave on the trays for 5 minutes, then move to a rack to cool completely. The biscuits firm up as they cool.

    Cook standing at the cooling bench, transferring a golden oat biscuit onto a wire rack with a spatula.
    Let the biscuits firm up on the trays before moving them to a rack to cool.

    Ready when: Firm as they cool.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Too crumblyOat absorption varies.Add a little melted butter. Check squeeze test.
Too stickyExcess moisture.Add a little flour. Adjust before shaping.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

ANZAC biscuits at a glance

Makes
16–18 biscuits
Heat
180°C conventional / 160°C fan
Baking time
15 min; 12 min for chewy
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
All-purpose flour150 g100%
Rolled oats100 g66.7%
Unsweetened desiccated coconut80 g53.3%
Caster sugar165 g110%
Unsalted butter150 g100%
Golden syrup90 g60%