Anzac Biscuits (Golden Oatmeal Cookies)

4.94 from 208 votes

Anzac Biscuits (Golden Oatmeal Cookies)

Recipe video above. The great Aussie Anzac biscuits!! Crispy on the outside, a little chewy in the middle, buttery, with a beautiful deep golden colour with a toffee flavour. They will stay crispy on the edges for a week and though they will soften, still fresh for another week. Re-crisp with a quick blast in the oven!

Sweetness - Some readers have commented they find these too sweet. I really don't find them too sweet, I was not brought up with very sugary desserts. If you reduce sugar, you will lose crispiness and the cookie will be more crumbly ie texture not as Anzac biscuits are intended to be!

Prep Time15

Cook Time15

Total Time30

Course: Cookies

Cuisine: Australian

Keyword: Anzac biscuits

Servings: - 18

Calories: 74cal

Author: Nagi | RecipeTin

Ingredients

1 cup plain flour (all purpose flour)
1 cup rolled oats
1 cup desiccated coconut , unsweetened
3/4 cup white sugar , preferably caster / superfine
150g / 5oz unsalted butter
4 tbsp golden syrup (Note 1)
1 tsp baking soda (bicarbonate soda)

Cups - Metric

Instructions

Preheat oven to 180°C/350°F (160°C fan forced)
Line 2 baking trays with baking paper.
Mix dry: Mix flour, oats, coconut and sugar in a bowl.
Melt butter and golden syrup: Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.
Baking soda: Add baking soda and stir to combine - it will fizz up, this is normal. Immediately remove from heat.
Biscuit dough - Pour butter mixture into flour and mix until just combined. The mixture will be crumbly but should stick when you press together.
Form patties - Scrunch / press 1 tablespoon of the mixture into balls, then flatten into patties. (Thinner = crisper, thicker = chewier centre, crispy edges) Place balls, 2.5 cm/1" apart, on prepared trays.
Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!)
Cool to crisp - Stand on trays for 5 minutes. Transfer to a wire rack to cool - they harden as they cool!

Notes

1. Golden syrup - amber coloured sweet syrup primarily used for baking purposes in Australia and in the UK. Has a caramel-like flavour. Best substitutes:

1 tbsp light molasses + 3 tbsp honey or light corn syrup
1 tbsp treacle + 3 tbsp honey or light corn syrup

2. Oats & batter consistency - Different brands of oats can have different levels of absorbency. Your dough should be firm enough so that you can roll it into balls without it sticking to your hands, but pliable and wet enough so that you can flatten the balls without the dough crumbling. If your dough is too sticky, add more flour, if it is too dry, add more melted butter. Don't worry about playing around with this recipe - it's a pretty forgiving biscuit dough!

3. Storage - Anzac cookies stay crisp for about a week in an airtight container. After that, they soften a bit but are still good! If the biscuits go soft, they can be crisped up in the oven - 5 minutes at 180C / 350F.

4. Nutrition per biscuit.

Nutrition