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.
Prep Time20 minutes mins
Cook Time18 minutes mins
Total Time38 minutes mins
Course: Dessert, Snacks
Cuisine: Australian, Modern
Keyword: Anzac Biscuits, Biscuits
Servings: 24 Biscuits
Calories: 82kcal
Author: Lauren
- 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
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.
- 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.
Serving: 0g | Calories: 82kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 52mg | Potassium: 37mg | Fiber: 1g | Sugar: 10g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg