anzac-biscuits
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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

Ingredients

Makes about 38

125

g (9 Tbsp.) unsalted butter

40

g (2 Tbsp.) golden syrup

160

g (¾ cup plus 2 Tbsp.; firmly packed) dark brown sugar

150

g (1 cup plus 3 Tbsp.) all-purpose flour, sifted

100

g (1 cup plus 2 Tbsp.) old-fashioned rolled oats

80

g (1 cup) unsweetened shredded coconut

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

½

tsp. baking soda

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