Ask any Australian or New Zealander about the iconic foods that define their countries and you may hear them proudly say Anzac biscuits. No other food holds greater significance to their history—so much so that the name, recipe, and shape are protected by law in Australia. (Read more about the history of Anzac biscuits here.)
Minor variations are permitted and so the recipe has evolved over time (see the excellent addition of coconut), but the key ingredients are oats, butter, and golden syrup—a viscous amber-colored liquid sweetener with a rich caramel flavor—which binds in place of eggs. For those who can’t source golden syrup (Lyle’s is the go-to brand), you can substitute the 2 Tbsp. used in this recipe with 1½ tsp. dark treacle (or unsulfured molasses) mixed with 1 Tbsp. plus 1½ tsp. honey. (Just don’t call it an Anzac biscuit.)
Be sure to use whole old-fashioned oats for perfect results, as instant or quick-cooking oats have a different level of absorbency. The biscuit dough should be firm enough to easily roll or press into balls, and it should be pliable and not crumble apart when flattened with a spoon. Fix a wet dough by adding flour a little at a time, and dry dough with a little melted butter. And as for the 100-year-old debate over whether an Anzac biscuit should be chewy or crunchy? This versatile recipe puts the argument to rest with a biscuit that can be taken either way; simply bake the biscuit for longer for a crispier (and crunchy) finish. —Lara Lee
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What you’ll need
Lyle’s Golden Syrup
$14 At Amazon
Small Saucepan
$160 At Amazon
Medium #40 Cookie Scoop
$17 At Amazon
Parchment Paper
$4 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Recipe information
Yield
Makes about 38
Ingredients
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 350°F/180°C or if you have a convection oven use 320°F/160°C fan). Heat butter and golden syrup in a small saucepan over medium, stirring, until melted. Remove from heat.
Step 2
Whisk brown sugar, flour, oats, coconut, and salt in a large bowl to combine. Stir baking soda and 2 Tbsp. hot water in a cup until baking soda is dissolved. Pour into butter mixture, stirring to combine. Add butter mixture to dry ingredients and stir until well combined.
Step 3
Scoop out level tablespoonfuls of dough and roll or press into balls. Place balls on 2 parchment-lined large baking sheet, spacing at least 2" apart (you won’t be able to fit them all). Slightly flatten balls with a spoon.
Step 4
Bake biscuits, until golden and edges are slightly firm, 11–13 minutes. For chewier cookies bake 1–2 minutes less, for crispier cookies bake 1–2 minutes longer. Let cool on baking sheets. Repeat with remaining balls of dough.
Do ahead: Biscuits can be baked 2 weeks ahead. Store airtight at room temperature.
