The Best Anzac Biscuits Recipe (Chewy Or Crunchy) (2024)

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Enjoy the crunchy chewy goodness of ANZAC biscuits, an Australian tradition with a unique origin. These oat loaded golden syrup cookies are so good you will want to enjoy them all year round!

This simple ANZAC biscuit recipe is great to make with kids while sharing with them some of Australia’s history.

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AN ANZAC Tradition

ANZAC biscuits are an Australian icon and a favourite for many.

While most of us wait until ANZAC Day to make them, they are so delicious that you will want to have them in your regular baking rotation!

ANZACDay is on the 25th of April and acknowledges the anniversary of the first major military action fought by Australian and New Zealand troops during the First World War.

ANZACstands for Australian and New Zealand Army Corps. It is a name that is now worn with pride with ANZAC dawn services and parades being a significant commemorative event each year in Australia and New Zealand.

The date of ANZAC Day has significance, as it is due to the 25th of April being the day the troops landed in Gallipoli.

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What is the Story Behind Anzac Biscuits?

If you are unfamiliar with the history of ANZAC Day, there’s a good chance you might be wondering why baking delicious cookies is part of the tradition.

ANZAC biscuits were claimed to have been made and sent by the women’s groups and wives of soldiers to the troops who were serving.

They needed something that would not spoil quickly and would travel relatively well with naval transportation.

And that is how ANZAC biscuits came to be.

While they are especially popular to make around ANZAC Day, they are also a popular treat for Australia Day in January too! They also make a great lunch box snack!

One thing is for sure, they are an enjoyable biscuit treat and easy to make.

This is also a really fun way to teach your kids about Australian and New Zealand military history, by getting them in the kitchen and helping you bake a batch of yummy chewy oat cookies!

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TIPS FOR COOKING ANZAC BISCUITS WITH KIDS: Younger kids can easily help measure and pour the dry ingredients into the bowl and stir to combine the mixture while older kids can assist with the stovetop and rolling process too.

How To Make ANZAC Biscuits

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STEP ONE: Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit) and line a baking tray with baking paper.

Golden Syrup Substitutes

You may also hear ANZAC biscuits referred to as crunchy golden syrup biscuits.

If you live outside of Australia, you may not be familiar with Golden Syrup. It is a thick amber-coloured sugar syrup that is different from maple syrup or honey.

If you need a substitution, you can use corn or maple syrup, or try molasses. Alternatively, you can make your own golden syrup at home.

CRUNCHY OR CHEWY ANZAC BISCUITS?

ANZAC biscuits are a sweet treat that can be enjoyed either chewy or crunchy. The key is in the cooking time!

If you prefer chewy ANZAC biscuits or soft ANZAC biscuits, be sure to pull them out of the oven sooner, at around 15 minutes. They will still be soft when they come out of the oven, so allow them time to cool on the tray.

If you prefer crunchy ANZAC biscuits, a longer cooking time of up to 18 minutes will result in a bigger crunch.

Keep a close eye on them though because no one wants burnt cookies!

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Storing Your Biscuits

Store your biscuits in an airtight container. They keep well for up to a week, maintaining their crispy texture. After this time they will start to go soft.

If you prefer them crunchier, just pop them in the oven for a few minutes to harden them up again.

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ANZAC biscuits are a classic Australian and New Zealand biscuit that is perfect for any time of year. These cookies are easy to make, and they always taste delicious. This is a great recipe to make with kids as a fun way to teach about the history of the ANZACS.

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ANZAC Biscuits

Yield: 20

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Making ANZAC biscuits is an Australian tradition and these chewy oat biscuits are easy to make with kids.

Ingredients

1 cup plain flour
1 cup desiccated coconut
1 1/2 cups rolled oats
1.5 tsp ground cinnamon
1/2 cup caster sugar
1/4 cup brown sugar
1/4 cup golden syrup
125g butter
1 tsp bicarbonate of soda
2 tbs water

Instructions

Preheat oven to 150 degrees Celsius (300F) and line a baking tray with baking paper.
Sift flour & cinnamon into a bowl. Mix in oats, coconut, and sugars.
Combine butter, syrup and water in a small saucepan over low heat. Stir until butter melts.
Remove from heat and stir in the bicarbonate of soda. Immediately. It will foam up. Add to your dry ingredients immediately and stir until well combined.
Roll 1 tablespoon of mixture into balls and place on the tray, leaving approximately 3 cm between them. Press down on cookie dough to make them approximately 1cm thick.
Bake for 15 minutes. Remove from oven and leave to rest on the oven tray for a few minutes before transferring to wire cooling rack.

Notes

For a chewy ANZACBiscuits, a shorter baking time of 15 minutes is best.

For crunchy biscuits, bake for approximately 18 minutes taking care not to allow them to burn.

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Do you prefer your biscuits chewy or crunchy? I’m a fan of chewy Anzac biscuits.

The Best Anzac Biscuits Recipe (Chewy Or Crunchy) (2024)

FAQs

Should Anzac biscuits be crunchy or chewy? ›

Traditionally the biscuit was known to be crunchy. According to the Australian War Memorial, soldiers used to grind them up and use them to make porridge. To make your biscuits extra crispy try cooking them on a lower temperature for a few minutes longer or, add an extra teaspoon of boiling water to your biscuit mix.

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Why are my Anzac biscuits too hard? ›

If this recipe ends up really hard, then you may have overbaked them. They shouldn't be too hard because the ingredients won't allow it. But if they do, pop them in an airtight container with a slice of bread and leave them for 24 hours. They'll be fine after that.

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Why didn t my Anzac biscuits flatten? ›

Don't let the mixture stand around.

So, make sure you roll and bake the mixture as soon as possible after mixing to make rolling and flattening of the biscuits easy. If it does get a little dry you can just mix in another tablespoon or two of water to help make it a little more pliable before shaping.

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Why are my biscuits not crunchy? ›

Sugar attracts moisture and homemade biccies often contain a lot of it, so they are prone to losing their crunch. To stop biscuits getting soft, make sure your container is airtight and put a layer of dry rice in the bottom of it to absorb any rogue water particles in the air.

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What makes biscuits chewy? ›

Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.

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What is the difference between chewy and crunchy cookies? ›

Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.

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What is a substitute for golden syrup in Anzac biscuits? ›

Best substitute for golden syrup is a combination of light molasses or treacle, plus honey. I use 1 part molasses or treacle, and 3 parts honey – the flavour is nearly identical, and the colour is very similar (a bit darker).

How do you make biscuits rise more? ›

Most biscuit recipes will tell you to fold or stack the dough in on itself once or twice, rolling it out in between stacking. If your favorite recipe isn't yielding the height that you'd like to see, consider adding an extra fold or two, which will create more layers.

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Why are Anzac biscuits called Anzac? ›

They became known as Anzac biscuits sometime after the formation of the Australian and New Zealand Army Corps in 1914. Reynolds said the first printed reference to that name that she could find was in the eighth edition of the St Andrew's Cookbook, which was published in 1919.

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What not to do when making biscuits? ›

5 Mistakes You're Making With Your Biscuits

Mistake #1: Your butter is too warm.
Mistake #2: You're using an inferior flour.
Mistake #3: You use an appliance to mix your batter.
Mistake #4: You don't fold the dough enough.
Mistake #5: You twist your biscuit cutter.

Feb 1, 2019

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Should you chill biscuits before baking? ›

Whenever you're working with buttery doughs like biscuits, pie crust, shortbread, and the like, you're constantly reminded to chill the dough frequently, as well as chill the dough before baking time. Baking biscuits directly from frozen also keeps the biscuits from spreading and flattening out.

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How do you're crisp biscuits? ›

But worry not: biscuits, like crisps, can be revitalised and made crunchy again by blasting them in a hot oven. And if you don't want to breathe life back into the biscuits via an energy-thirsty oven, you can still upcycle them in a number of easy ways.

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What texture should biscuits be? ›

Biscuits get their light, fluffy, mouthwatering texture from the consistency of the dough and the air pockets that are created when the butter melts during baking. Biscuit dough is moist and sticky, so much so that it may seem too wet after you've added all your flour.

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Do biscuits go hard or soft? ›

Unlike bread and cakes, which tend to become hard the longer they spend in the air, most biscuits go soft over time. As in bread, starch from the flour in biscuits begins to crystalize after a few days, theoretically making biscuits more brittle.

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How should biscuits look when cooked? ›

Biscuits, scones and shortcakes are done when they have risen high and are golden brown. Baking times may need to be adjusted when substituting pans. If the biscuits, scones or shortcakes have risen and are golden brown, they should be done.

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What is the difference between hard and soft biscuits? ›

If soft biscuits are comfort food, hard biscuits are the epitome of practicality. Their main feature is their dry, crumbly texture, which is achieved by using less fat and sugar. This not only gives them a longer shelf life but also makes them ideal for recipes that require a crispy base, such as tarts or cheesecakes.