Anzac biscuits
Enjoy the delicious, homemade taste of Anzac biscuits—crunchy, golden cookies made with all-purpose white wheat flour, oats, coconut, brown sugar, and a touch of maple syrup. Perfect for any occasion, this easy recipe brings classic flavor to your kitchen. Satisfy your sweet tooth with these delightful, buttery treats!
- 06 Feb 2025
- Cook time 25 min
- Prep time 20 min
- 12 Servings
- 8 Ingredients
Anzac biscuits are a delightful treat with a rich history dating back to World War I. These iconic cookies, made with affordable and long-lasting ingredients, were sent by families to their soldiers abroad. Today, they continue to be a beloved sweet snack enjoyed by many.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper to prevent the biscuits from sticking and ensure even baking.
In a large mixing bowl, combine the all-purpose white wheat flour, oats, dried coconut meat, brown sugar, and white sugar. Mix well to ensure all the dry ingredients are evenly distributed.
In a small saucepan over low heat, melt the butter. Once melted, remove from heat.
Stir in the maple syrup into the melted butter and mix until well combined.
In a small bowl, dissolve the baking soda in 2 tablespoons of hot water. Once dissolved, add this mixture to the butter and maple syrup mixture. Stir well.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until all ingredients are thoroughly mixed and you have a cohesive dough.
Using a tablespoon or a small scoop, portion out the dough and roll into small balls. Place the balls on the prepared baking sheet, leaving about 2 inches (5 cm) of space between each one to allow for spreading. Gently flatten each ball with your hand or the back of a spoon.
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the biscuits are golden brown.
Remove the baking sheet from the oven and allow the biscuits to cool on the sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, your Anzac Biscuits are ready to enjoy. Store any leftovers in an airtight container to keep them fresh.
Tips:
- Ensure the butter is fully melted and well-combined with the syrup to achieve the right consistency.
- For a chewier texture, reduce the baking time slightly. For a crunchier biscuit, bake a bit longer.
- Let the biscuits cool completely on the baking sheet before transferring them, as they firm up while cooling.
- Store the biscuits in an airtight container to maintain their freshness for up to a week.
Congratulations! You've successfully baked a batch of Anzac biscuits. Enjoy these traditional cookies with a cup of tea or coffee, and share them with friends and family to spread the joy. Their crunchy texture and sweet, coconut flavor make them irresistible.
| Nutrition Facts | |
|---|---|
| Serving Size | 45 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 2.03g | 1% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 1.31g | 3% |
| Sugar 16g | 16% |
| Fat | |
| Fat 10g | 11% |
| Saturated 6g | 20% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 6mg | 1% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.01mg | 1% |
| Vitamin B3 0.26mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 4.34ug | 1% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.02mg | 0% |
| Vitamin K 0.75ug | 1% |
| Minerals | |
| Calcium, Ca 15mg | 1% |
| Copper, Cu 0.06mg | 7% |
| Iron, Fe 0.45mg | 4% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 36mg | 3% |
| Potassium, K 70mg | 2% |
| Selenium, Se 4.32ug | 8% |
| Sodium, Na 140mg | 9% |
| Zinc, Zn 0.31mg | 3% |
| Water | |
| Water 4.11g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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