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AustraliaTraditional

Anzac Biscuits

A classic, egg-free biscuit known for its crunchy edges and chewy center, traditionally associated with the Australian and New Zealand Army Corps.

30 minBeginner24 servings
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Anzac Biscuits

Origin & history

These biscuits were famously sent by families to soldiers during World War I. Because they contain no eggs and use golden syrup as a binder, they were highly shelf-stable and could survive the long sea voyage to the front lines.

Ingredients

24

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Dry

Wet

The method

Step by step

3 steps
  1. 01

    Combine dry ingredients

    5 min

    Preheat your oven to 160C. In a large mixing bowl, combine the rolled oats, coconut, flour, and sugar. Stir well to ensure the ingredients are evenly distributed.

    Sift the flour to avoid lumps.

  2. 02

    Prepare the syrup mixture

    5 min

    In a small saucepan, melt the butter and golden syrup together over low heat. Once melted, remove from heat and stir in the bicarbonate of soda dissolved in hot water. The mixture will froth up.

    Be careful as the mixture will bubble rapidly when the soda is added.

  3. 03

    Bake

    15 min

    Pour the wet mixture into the dry ingredients and stir until combined. Roll tablespoon-sized balls of dough and place them on a lined baking tray, pressing down slightly. Bake for 12-15 minutes until golden brown.

    Leave space between biscuits as they will spread.

Chef tips

  • — For crunchier biscuits, bake for an extra 2-3 minutes.
  • — Store in an airtight container to maintain crispness.

Common mistakes

  • — Using quick oats instead of rolled oats changes the texture.
  • — Overcrowding the tray prevents even browning.

Substitutions

  • Golden syrup → Corn syrup or honeyGolden syrup provides the most authentic flavor.

Storage & serving

Store in an airtight container for up to 2 weeks.

Serve at room temperature with tea or coffee.

Food safety

Ensure the oven is preheated correctly. No raw ingredients pose a significant risk.

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