Looking for the BEST easy Anzac Biscuits recipe? Well you’ve found it! These Chewy Anzac Biscuits take less than 40 minutes to prepare and bake and they really make the perfect snack and are also great for lunchboxes. You can freeze any extra biscuits and you will also find both regular and Thermomix instructions below.
My Mum has been using this recipe for years and I love that my boys now enjoy the same biscuits that my sister and I grew up with too. This recipe couldn’t be easier to make, all you need is a few ingredients that you will likely already have in your pantry, and you will then be able to enjoy these Anzac Biscuits in no time at all.
Why you will love this recipe:
- Budget Friendly – you will most likely already have everything you need to make these chewy Anzac Biscuits in your pantry!
- Great for Lunchboxes – roll the mixture into small balls to make biscuits the perfect size for the kids lunchboxes.
- Freezer Friendly – you can freeze the cooked biscuits for up to two months.
- Easy to Make – this melt and mix recipes is simple to make and great for the kids to help with.
- Store Well – these biscuits can be stored in an air tight container at room temperature for up to 10 days.
Anzac Biscuit Ingredients:
Please note you will find the full list of ingredients and method in the recipe card below.
- Plain Flour – you can also use wholemeal plain flour for this recipe.
- Caster Sugar
- Rolled Oats
- Golden Syrup – rice malt syrup can also be used, however the flavour will change slightly.
- Coconut – I recommend using desiccated coconut for this recipe.
- Butter – either salted or unsalted butter can be used.
- Bicarbonate of Soda
How to Make Anzac Biscuits:
- Combine the dry ingredients in a large bowl.
- Add the melted butter, golden syrup and bicarbonate of soda which has been dissolved in hot water.
- Stir until well combined.
- Scoop the mixture up and shape into balls. Place onto a baking tray.
- Bake until golden.
Tips for Making this Easy Anzac Biscuits Recipe:
- For a crunchy biscuit, cook for a further 2 -3 minutes
- After removing your biscuits from the oven, let them cool on the trays for 10 minutes before transferring to a wire rack to cool completely. If you try to move them straight from the oven, they will crumble.
- If you don’t have any golden syrup, you can use rice malt syrup in it’s place.
- These biscuits are also delicious when made with wholemeal plain flour.
- To store, pop your biscuits into an airtight container and store in a cool, dry spot for up to 10 days.
- These biscuits are also freezer friendly once cooked.
How to Make Chewy Anzac Biscuits?
To make Chewy Anzac Biscuits, place the balls of mixture onto a baking tray and do not flatten. Remove the Biscuits from the oven when they just turn golden, as overcooking will result in a crunchier biscuit.
You might also enjoy these recipes:
- Anzac Slice
- Easy Apple and Oat Pikelets Recipe
- Anzac Biscuits with Almonds
- Classic Caramel Date Slice Recipe
- Chocolate Chip Anzac Slice
- Pumpkin and Oat Muffins
- Freckle Biscuits
- Four Ingredient Caramel Biscuits
- Chocolate Coconut Slice
Easy Anzac Biscuits
This easy Anzac Biscuit recipe is a perfect snack to enjoy all year round. These Biscuits require just a few ingredients to put together and both regular and Thermomix instructions included.
Equipment
- 2 x Baking Trays
Ingredients
- 1 Cup Plain Flour 150 grams
- 1 Cup Caster Sugar 220 grams
- 1 Cup Coconut 90 grams
- 1 Cup Rolled Oats 110 grams
- 125 grams Butter
- 1 tablespoon Golden Syrup
- 1 teaspoon bicarbonate of soda
- 2 tablespoons boiling water 30 grams
Instructions
- Preheat your oven to 170 degrees celsius (fan-forced) and line two baking trays with paper.
- Mix together the plain flour, caster sugar, coconut and rolled oats in a large bowl.
- Melt the butter and add the golden syrup and bicarbonate of soda (dissolved in the boiling water).
- Make a well in the centre of the bowl, add the liquid and stir through.
- Use a tablespoon to scoop up mixture and roll into balls. Place on the tray and flatten slightly.
- Bake for approximately 18 minutes, or until the biscuits have turned a dark golden colour. If you prefer a crispy biscuit, cook for 20 minutes (I like my biscuits to still be a little chewy in the middle).
- Carefully remove the trays from the oven and allow the biscuits to sit for 10 minutes before transferring to a wire rack to cool completely.
Thermomix Cooking Instructions
- Preheat your oven to 170 degrees celsius (fan-forced) and line two baking trays with paper.
- Place the butter (which has been cubed) and golden syrup into your Thermomix bowl and cook for 3 minutes, 60 degrees, speed 2 to melt.
- Add the bicarbonate of soda and mix for 7 seconds, speed 7 to combine.
- Scrape down the sides of the bowl and add the flour, coconut, sugar, rolled oats and water – please note you do not need to use boiling water when making this recipe in the Thermomix. Mix for 10 seconds, speed 5 on REVERSE.
- Scrape down the sides of the bowl and mix for a further 5 seconds, speed 4 on REVERSE to combine.
- Use a tablespoon to scoop up mixture and roll into balls. Place on the tray and flatten slightly.
- Bake for approximately 18 minutes, or until the biscuits have turned a dark golden colour. If you prefer a crispy biscuit, cook for 20 minutes (I like my biscuits to still be a little chewy in the middle).
- Carefully remove the trays from the oven and allow the biscuits to sit for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a crunchy biscuit, cook for a further 2 -3 minutes
- After removing your biscuits from the oven, let them cool on the trays for 10 minutes before transferring to a wire rack to cool completely. If you try to move them straight from the oven, they will crumble.
- If you don’t have any golden syrup, you can use rice malt syrup in it’s place.
- These biscuits are also delicious when made with wholemeal plain flour.
- To store, pop your biscuits into an airtight container and store in a cool, dry spot for up to 10 days.
- These biscuits are also freezer friendly once cooked.
- To make Chewy Anzac Biscuits, place the balls of mixture onto a baking tray and do not flatten. Remove the Biscuits from the oven when they just turn golden, as overcooking will result in a crunchier biscuit.
Nutrition
Serving: 0gCalories: 82kcalCarbohydrates: 16gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 52mgPotassium: 37mgFiber: 1gSugar: 10gVitamin A: 9IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
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Laraine
This is the exact recipe handed down from my gran, to my mum then to me & my daughter. So delicious!
MumsTakeFive
Why do we make them just once a year ?? i do that too and i love them. I might go crazy and make them in july as well 🙂 I will share your recipe this week and thank you for linking for Sunday Brunch xx
TheMultitaskingMummy
I’m the same as you, a little chewy in the middle but with a tiny bit of crunch. I have a bit of a bad habit in that I tend to buy the big round containers of ANZAC biscuits from the bakery section at the grocery store and can consume many in a short space of time. Bad bad habit.
Lauren @ createbakemake
Eva!!! I will make you some ANZAC’s this year!!
Sonia@ LIfe Love and Hiccups
An absolute fave in our house to te point I had to stop making them for a while as they were hoovering the lot in one sitting lol. Perfect time to reintroduce them for Anzac Day and give the boys a bit of a history lesson at the same time xx
Lauren @ createbakemake
haha! They are so easy to keep eating, I have to give them away when I make them, otherwise the same thing will happen at our house!
Nathan Russell
I love Anzac biscuits, and was very glad when I recently found gluten free ones in the supermarket (I’m no baker!).
Lauren @ createbakemake
I’ve seen the gluten free ones too, I’ve also bought them so there is no judgement here!
Cybele @ BlahBlah
Best biscuits ever and a great recipe x
Lauren @ createbakemake
Thank you!
Juliette
This recipe worked beautifully, they turned out perfectly with just the right amount of chewiness. I substituted butter for margarine and just used regular sugar, but I was very exacting with the measurements. Only thing I found was that the recipe said 18-20 minutes on 170 degrees, I did mine in a pre heated 170 degree convection/air fryer oven and they actually only took 10 minutes to cook. This recipe is a keeper! I thank you and so does my hubby!
Lisa @ Random Acts Of Zen
That story always makes me a little sad, Lauren. I can’t help but imagine these women missing their loved ones while they baked.
I love them chewy and straight out of the oven too 🙂
Lauren @ createbakemake
I feel the same Lisa. I can only imagine how helpless they must have felt while their loved ones were away.
Neets
Thank you so much for sharing! I’m so rubbish at baking but will definitely give these a whirl. 🙂
Lauren @ createbakemake
Good Luck!
Grace
Nom, nom! What temperature should we have the oven at to make these delish biscuits, Lauren? 200?
Lauren @ createbakemake
Thanks for picking that one up – 170 is perfect!
Pinky Poinker
Num num Lauren. This is something inexpensive and easy that I could cook with my class.
Lauren @ createbakemake
They would be perfect, good luck!