There’s something deeply comforting about a batch of chewy Anzac biscuits straight from the oven. These iconic Australian and New Zealand treats are a staple in many homes, loved for their rich, golden flavor and satisfying chewiness. Traditionally made with rolled oats, coconut, golden syrup, and butter, Anzac biscuits are known not only for their history but also for how easy they are to make. If you’re looking for an easy Anzac biscuits recipe that results in a soft, chewy center with slightly crisp edges, this guide offers all you need to get started.
Understanding the Anzac Biscuit
Anzac biscuits have a special place in Australian and New Zealand culture. Their origins trace back to World War I, when wives and families of ANZAC (Australian and New Zealand Army Corps) soldiers sent them overseas. Designed to last long journeys without spoiling, the original version of these biscuits was more crisp and firm. Over time, however, variations emerged including the chewy Anzac biscuit, which has become just as popular.
Why Make Them Chewy?
Many people prefer the chewy texture for its satisfying bite and the way the ingredients blend in the mouth. The slight caramelization from golden syrup, combined with butter and coconut, delivers a deep, toffee-like flavor that pairs beautifully with tea or coffee. Getting that perfect chewy center depends on a few simple techniques in the baking process, which we’ll cover in detail.
Ingredients for Chewy Anzac Biscuits
One of the biggest appeals of Anzac biscuits is the short and simple ingredient list. Most ingredients are pantry staples, and you won’t need any eggs, which also makes them suitable for egg-free diets.
- 1 cup rolled oats
- 1 cup plain flour
- 1 cup desiccated coconut
- 3/4 cup brown sugar (for added chewiness)
- 125g (about 1/2 cup) unsalted butter
- 2 tablespoons golden syrup (can substitute with maple syrup or honey if needed)
- 1/2 teaspoon baking soda
- 2 tablespoons boiling water
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 160°C (320°F) for fan-forced ovens, or 180°C (350°F) for conventional. Line a baking tray with parchment paper to prevent sticking and make cleanup easier.
2. Mix Dry Ingredients
In a large bowl, combine rolled oats, plain flour, desiccated coconut, and brown sugar. Stir well to ensure even distribution of ingredients.
3. Melt Butter and Syrup
In a small saucepan over low heat, melt the butter and golden syrup together. Stir occasionally until completely melted but not boiling.
4. Add Baking Soda Mixture
In a separate small bowl, combine the baking soda with boiling water. Pour this mixture into the melted butter and syrup. The mixture will foam up this is normal and helps aerate the biscuits slightly.
5. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and stir until fully incorporated. The dough should be slightly sticky but firm enough to roll into balls.
6. Shape and Bake
Roll tablespoons of dough into balls and place them on the prepared tray, leaving room for spreading. Gently flatten each ball with your fingers or the back of a spoon.
Bake for 10 to 12 minutes for chewy centers. The edges should just be turning golden, while the middle still looks soft. For crisper biscuits, bake up to 15 minutes.
7. Cool Properly
Let the biscuits cool on the tray for at least 5 minutes before transferring to a wire rack. This resting time helps them firm up while keeping the chewy texture inside.
Tips for Perfect Chewy Anzac Biscuits
- Use brown sugar instead of white for extra moisture and chewiness.
- Don’t overbake. Pull them out while the centers still appear soft they’ll continue to set as they cool.
- Store in an airtight container to preserve their chewiness for several days.
- If you want to add a twist, try adding a pinch of cinnamon or a few dark chocolate chips.
Common Substitutions
If you’re missing an ingredient or catering to dietary preferences, here are some easy swaps:
- Golden Syrup: Use honey, maple syrup, or rice malt syrup.
- Butter: Replace with dairy-free margarine or coconut oil for a vegan version.
- Flour: Gluten-free plain flour works well for a gluten-free alternative.
Serving Suggestions
Chewy Anzac biscuits are perfect on their own, but they can also be paired in creative ways:
- Serve with a hot cup of tea or coffee for a mid-afternoon treat.
- Use as a base for ice cream sandwiches simply place a scoop between two biscuits.
- Crumble over yogurt or vanilla pudding for a crunchy-sweet topping.
Storage and Shelf Life
Store your Anzac biscuits in a sealed container at room temperature. They typically stay fresh and chewy for up to a week. If you’d like to freeze them, wrap each biscuit individually and place in an airtight bag. They’ll keep in the freezer for up to two months and can be thawed at room temperature when needed.
Why This Recipe Works
This easy chewy Anzac biscuits recipe combines traditional flavor with a soft texture that’s hard to resist. The use of brown sugar and careful timing in the oven ensures a chewy center. The absence of eggs and the long shelf life make these ideal for gifting, traveling, or simply filling up the cookie jar.
Balanced Flavor
The golden syrup gives the biscuits their characteristic caramel-like flavor, while the oats and coconut add texture. Every bite brings a combination of nutty, sweet, and buttery tones, perfect for anyone craving homemade comfort food.
Quick and Easy
No mixers, no fancy equipment, and no complicated steps. This recipe can be completed in under 30 minutes, making it ideal for beginner bakers or those short on time.
Easy Anzac biscuits with a chewy texture are a timeless treat that combines history, flavor, and simplicity. Whether you’re baking for ANZAC Day, a casual snack, or to share with friends and family, this recipe delivers on every front. Remember, the key to perfect chewiness lies in using brown sugar, baking until just set, and allowing them to cool fully on the tray. Once you’ve made a batch, they’re sure to become a regular part of your homemade biscuit rotation.