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.

The Best Anzac Biscuits Recipe (Chewy Or Crunchy) (1)

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.

The Best Anzac Biscuits Recipe (Chewy Or Crunchy) (2)

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.

STEP TWO: Sift flour & cinnamon into a large heatproof bowl. Mix in rolled oats, coconut, and sugars.

STEP THREE: Combine butter, syrup and water in a small saucepan over low heat. Stir until butter melts completely. Remove from heat and stir in the bicarbonate of soda immediately. This will cause your mixture to foam.

STEP FOUR: Add the butter mixture to your dry ingredients immediately and stir until well combined.

STEP FIVE: Roll 1 tablespoon of mixture into balls and place on the lined tray, leaving approximately 3 cm between them. Press down on cookie dough to make them approximately 1cm thick.

STEP SIX: Bake the ANZAC cookies for 15 minutes. (See tips below about crunchy vs soft ANZAC biscuits). Remove from the oven and leave to rest on the oven tray for a few minutes before transferring to the wire cooling rack.

The printable recipe card with a FULL ingredients list and detailed instructions can be found at the bottom of this post.

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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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For more Aussie-inspired treats to try:

  • 4 ingredient Pavlova
  • White Chocolate crackles
  • Choc chip Weetbix cookies
  • Cranberry Rice Bubble cookies
  • Australia Day recipe ideas
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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

  1. Preheat oven to 150 degrees Celsius (300F) and line a baking tray with baking paper.
  2. Sift flour & cinnamon into a bowl. Mix in oats, coconut, and sugars.
  3. Combine butter, syrup and water in a small saucepan over low heat. Stir until butter melts.
  4. 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.
  5. 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.
  6. 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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Nutrition Information:

Yield: 20Serving Size: 1
Amount Per Serving:Calories: 149Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 56mgCarbohydrates: 21gFiber: 1gSugar: 11gProtein: 2g

These figures are provided as an approximate guide only.

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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

Are Anzac biscuits meant to be chewy or crunchy? ›

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.

Why are my Anzac biscuits too hard? ›

I've created this recipe, so there's a mix of crunchy and chewy if you get your baking times right. If you under bake these, they'll be soft; if you over bake, they'll become a little harder, although they shouldn't become like rocks, as they'd burn first.

Should biscuits be crunchy? ›

Whether they are simple, whole, enriched with chocolate chips or almonds, the important thing is that our biscuits are crunchy and crumbly. Very often, however, small mistakes during the preparation of the shortcrust pastry make the biscuits come out of the oven too soft or too frothy.

Why do my Anzac biscuits crumble? ›

Texture - The biscuit dough has to be just right. If while mixing, you feel that the dough is too dry and crumbly and you are not able to shape it into rounds, add more liquid (this can be either in the form of a tablespoon of melted butter or just a tablespoon of boiling water).

Why are my biscuits soft and 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.

How do you make chewy biscuits not crunchy? ›

How To Make Cookies Chewy Without Cornstarch
  1. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
  2. Choose margarine or shortening instead of butter. ...
  3. Use baking powder instead of baking soda. ...
  4. Rest your dough. ...
  5. Shorten baking time.
May 14, 2023

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.

What is the secret to a good biscuit? ›

The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most!

Why are my biscuits gummy? ›

Mistake #1: Your butter is too warm

The only way to get the butter properly suspended in the batter is to make sure it is very cold when you begin blending it with the flour. If it's room temperature or even warm, the batter will blend and create a dense, gummy texture.

Can you substitute honey for golden syrup in Anzac biscuits? ›

Anzac biscuits also traditionally use golden syrup, but it seems as if it is a little harder to find here than it is in Australia and New Zealand. So, I switched it out and used Honey instead. If you would like to use Golden Syrup then by all means go ahead - it is a 1:1 swap.

What if ANZACs are too dry? ›

If your dough is too sticky, add more flour, if it is too dry, add more melted butter. Don't worry about playing around with this recipe - it's a pretty forgiving biscuit dough! 3. Storage - Anzac cookies stay crisp for about a week in an airtight container.

Why are Anzac biscuits still popular? ›

Current popularity

Because of their historical military connection with the ANZACs and Anzac Day, these biscuits are still used as a fundraising item for the Royal New Zealand Returned Services' Association (RSA) and the Returned and Services League of Australia (RSL).

How to soften Anzac biscuits? ›

Simply lay the bread at the bottom of the container and pile your cookies on top of it, seal the lid, and wait a few hours. The cookies will soak up all the moisture from the bread and by the next morning, they will taste as good as the day they came out of the oven gooey.

Why did my biscuits come out hard? ›

If your biscuits are too tough…

Biscuit dough is moist and sticky, so much so that it may seem too wet after you've added all your flour. If you do think this about your dough, fight the urge to add more dry ingredients — dough that isn't wet enough will bake into a hard, dry biscuit.

Why are my biscuits rock hard? ›

Overworking (or Underworking) the Dough

The biscuits will be hard and tough if you stir the dough too much. They will have a floury, uneven texture if you don't mix enough. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect consistency and texture.

What are 2 causes of tough biscuits? ›

Tough
  • Gluten in flour overdeveloped. ...
  • Ratio of dry ingredients to fats and liquids too high. ...
  • Used wrong type of flour. ...
  • The wrong kind of measuring cup was used. ...
  • Vegetable oil spread contains less fat and more water than butter or margarine. ...
  • Oven was too hot and product overbaked.

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