Chewy Anzac Biscuits

Chewy Anzac Biscuits

  • Servings: 24
  • Difficulty: Easy
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  • 1 cup plain flour
  • 1 cup rolled oats
  • 1 cup desiccated coconut
  • 3/4 cup brown sugar
  • 125g butter
  • 2 tbsp golden syrup
  • 1 tsp bicarbonate of soda
  • 2 tbsp water


  1. Preheat oven to 160°C. Line one or two baking trays with paper.
  2. Put the butter, golden syrup, and water in a small saucepan. Stir over medium heat until melted. Stir in bicarb soda. Remove from heat.
  3. Sift flour into a large bowl. Stir in the oats, coconut, and brown sugar.
  4. Pour butter mixture into flour mixture and stir until combined.
  5. Roll level tablespoons of mixture into balls. Place on trays, about 5cm apart.
  6. Press each ball with a fork to flatten slightly. Bake for 10 minutes or until golden.


Using two baking trays means you can rotate between them and baking won’t take as long. I only use one because I don’t usually bake under a time pressure.

Bake biscuits on the bottom shelf of your oven so they do not burn. Turn the tray around 180° halfway through baking so all biscuits brown evenly.

I only bake six biscuits on one tray so they have plenty of room and don’t bake into one big glob of a biscuit. But if one big glob of a biscuit is what you’ve been craving, then go right ahead.

After you take them out of the oven, allow them a few minutes to cool before moving them so they retain their shape.

Make sure you keep the raw mixture covered while baking the biscuits so that it doesn’t dry out.

I usually make a double batch because it makes heaps more.

They’re also really yummy when they’re warm, so I strongly encourage you to try them straight out of the oven, or heat them up before eating them.

If you have any problems with this recipe, know a better Anzac Biscuit recipe, or know how to improve this one, let me know.


Recipe sourced from: 2014. “Chewy Anzac Biscuits.” Accessed July 15, 2014.


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