Anzac Biscuit Recipe

5 from 5 votes

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Anzac biscuits are a classic Australian cookie, well known and loved by all. In this version, a little bit of ground ginger is added for warmth and flavor. Feel free to omit the ground ginger for the original version.

Prep Time10

Cook Time20

Total Time30

Servings: cookies

Author: Marcellina

Ingredients

1 cup rolled oats
1 cup all purpose plain flour
1 cup desiccated coconut (unsweetened)
½ cup brown sugar
½ cup white granulated sugar
2 teaspoons ground ginger (optional)
4 ounces (115 grams) salted butter
2 tablespoons golden syrup (or honey)
1 teaspoon bicarbonate soda
2 tablespoons boiling water

Instructions

Preheat oven 325ºF/170ºC. Line two large baking sheets with non stick paper.
In a large bowl, combine oats, flour, coconut, brown sugar and ground ginger (if using).
In a pan, melt butter and golden syrup.
Mix the bicarb with 2 tablespoons of boiling water and then pour into the butter mixture stirring well. It should foam. Pour the foaming butter into the oats/flour mixture, mix well.
Roll spoonfuls of the mixture into balls about the size of a small walnut, place on lined baking trays and press down with a fork. You should get between 30 to 32 balls of dough.
Bake for 14-18 minutes until golden brown, turning halfway through. Watch them, they burn easily so if your oven runs hot, reduce the temp a little and bake for longer for a crispy biscuit.
Cool on wire racks and store in an airtight container.

Notes

ground ginger can be omitted to create the original Anzac cookie

Nutrition