Golden oat-and-coconut biscuits with crisp edges
Anzac biscuits are associated with both Australia and New Zealand. This familiar oat-and-coconut version uses golden syrup and no egg. It should not be confused with the hard army ration biscuit described by the Australian War Memorial. The dough spreads in the oven, so leave generous gaps on the trays. The serving photograph shows a coconut-free variation; the recipe below contains coconut.
- Prep
- 20 mins
- Cook
- 18 mins
- Rest
- 20 minutes cooling
- Total
- 58 mins
- Serves
- 24
- Difficulty
- Easy
The recipe
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Before you start
Line two large baking trays and weigh the ingredients before melting the butter. Use ordinary rolled oats rather than instant oat powder or steel-cut oats.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- Digital kitchen scale paid link
- Two large baking trays paid link
- Baking paper paid link
- Mixing bowl paid link
- Small saucepan paid link
- Heatproof bowl paid link
- Spatula paid link
- Wire rack paid link
Method
Heat the oven to 170°C conventional or 150°C fan. Line two trays with baking paper.
Mix oats, flour, coconut, sugar and salt in a large bowl, breaking up any sugar lumps.
Warm butter and golden syrup in a small saucepan over low heat just until melted. Take off the heat.
Dissolve bicarbonate of soda in the boiling water in a small heatproof bowl. Stir into the butter mixture, allowing room for it to foam.
Pour into the dry ingredients and stir until evenly moistened. Rest for 5 minutes if the mixture is too warm to shape.
Divide into 24 portions, about 30 g each. Press into balls, place well apart and flatten to approximately 1 cm thick.
Bake for 15–18 minutes, until the edges are golden and the centres have coloured. Rotate the trays halfway if baking together. The biscuits will still feel soft when hot.
Leave on their trays for 10 minutes, then move to a rack for another 10 minutes before storing.
Chef’s notes
Golden syrup contributes both flavour and binding. Bicarbonate foams when mixed with the hot liquid; use a bowl with spare space. Let the biscuits firm on the tray before lifting.
Tips and variations
Bake nearer 15 minutes for a softer centre, or towards 18 minutes for a crisper finish; ovens vary, so judge the colour. Keep this version to its oat, coconut and golden-syrup character.
Serve with
Serve as small biscuits alongside tea rather than large cookies. They also work as a simple lunchbox sweet.
Storage
Cool completely and store airtight in a cool, dry place for up to 7 days. Freeze baked biscuits for up to 2 months. Keep them separate from moist cakes to preserve their crisp edges.
Nutrition per serving (estimated)
Nutrition has not been calculated for this version. One serving is one of 24 biscuits.
Allergens
Contains wheat (gluten), oats and milk. Also contains coconut. This is not a gluten-free recipe. Check ingredient labels for cross-contact statements.
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Questions
Why did the biscuits spread too far?
The butter mixture may have been too hot or the portions too close together. Let the dough stand briefly and allow ample tray space.
Can I use quick oats?
Rolled oats give the intended texture. Quick oats absorb moisture differently and may produce a denser biscuit.
Are these the biscuits issued to soldiers?
No. The modern sweet oat biscuit and the hard army ration biscuit are different preparations.
