Anzac Biscuits

Name: Anzac Biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 120 g of flour; 90 g of rolled oats; 90 g of coconut (shredded); 110 g of granulated sugar; 125 g of butter; 2 tbsp of honey; 1 tsp of baking soda; 2 tbsp of water (boiling)

No reviews yet

Anzac biscuits are crispy oat and coconut cookies. 🇦🇺 They keep for a long time. They are a specialty of Australia.

Total time: 35 min
Prep: 15 min
Cook: 20 min
Difficulty: Easy
Per person: €0.20

By the CookinBreak team

Ingredients 8

Estimated cost €3.00

Equipment

Saucepan
Parchment paper
Baking sheet
Bowl
Oven
Wooden spoon
Tablespoon

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 325 °F.

Line a baking sheet with parchment paper.
In a large bowl, combine the flour, rolled oats, shredded coconut and sugar.
In a saucepan, melt the butter with the honey over low heat until smooth.
In a small cup, mix the baking soda with the boiling water, then add it to the melted butter mixture. Careful, it will foam slightly!
Pour the liquid mixture into the bowl with the dry ingredients. Mix well until you have a smooth dough.
Shape small balls of dough and arrange them on the baking sheet, spacing them slightly apart.
Gently flatten each ball with the back of a spoon.
Bake for about , or until the cookies are golden.
Let cool on the baking sheet for a few minutes before transferring them to a rack to cool completely.

Unlock the full recipe

2 months ad-free
Your saved recipes, everywhere
Shopping lists in 1 click
Allergy and diet alerts

Continue with Google Create my free account

It's free · sign up in 30 seconds · I already have an account

Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

33 minEasy

As a main

5.0

Roast Chicken and Oven-Roasted Potatoes

1 h 20Easy

To drink

Christmas Cranberry & Spice Punch

25 minEasy

Nutrition facts

per serving · estimate

450kcal

Protein4 g4%
Carbs60 g53%
Fat22 g44%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For even more indulgent cookies, add a few chocolate chips or dried fruit to the dough before shaping the balls. 🍫🍪

Freezing : Can you freeze this recipe?

Yes

Very well, up to 2 months. Freeze the baked cookies in a freezer bag, or the shaped raw dough.

Storage : How long does it keep?

Keep 5 to 7 days max in an airtight container at room temperature.

Making ahead : Can you make it the day before?

Yes

The dough can be made the day before. Keep it covered in the refrigerator.

Reheating : How do you reheat it?

Reheat for 5 minutes in the oven at 150°C to regain crispness. Microwave not recommended (softens).

Variations

Add chocolate chips or raisins.
Replace the honey with golden syrup.
Flatten the balls more or less for thicker or thinner cookies.

Mistakes to avoid

Not spacing out the dough balls: space them slightly apart on the baking sheet.
Heating the butter and honey too hot: melt them over low heat until smooth.
Transferring too soon: let them cool for a few minutes on the sheet before moving them to a rack.

Frequently asked questions

How do you make Anzac biscuits?

Mix flour, rolled oats, coconut and sugar. Add the melted butter with the honey and the baking soda dissolved in boiling water, shape into balls, flatten them and bake 15 to 20 minutes at 160 °C.

What is the baking soda for in Anzac biscuits?

Mixed with boiling water and then added to the melted butter, the baking soda foams slightly. It helps the dough rise as it bakes and gives the cookies their crispy, golden texture.

Where do Anzac biscuits come from?

They are a specialty of Australia, also associated with New Zealand. These crispy oat and coconut cookies are made without eggs, with butter, honey and baking soda.

How do you get really crispy Anzac biscuits?

Gently flatten each ball of dough with the back of a spoon, space them out on the sheet and let them turn golden for 15 to 20 minutes. Cool them on a rack so they firm up.