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ANZAC biscuits: photo of the dish
Illustrative photo: me (w:User:pfctdayelise) — CC BY-SA 2.5, Wikimedia Commons
Snacks & baking

ANZAC biscuits

A biscuit that is both soft and crunchy, made with rolled oats, desiccated coconut and golden syrup. Created during the First World War to be sent to Australian and New Zealand soldiers, it remains a national symbol.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

618 kcal per serving

Protein
8.4 g
Carbohydrates
62.1 g
of which sugars
34.6 g
Fat
35.8 g
Fiber
6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 170 °C and line two baking sheets with baking paper.
  2. In a bowl, mix the oats, flour, sugar, coconut and salt.
  3. Melt the butter with the golden syrup in a small saucepan over low heat.
  4. Dissolve the bicarbonate of soda in the boiling water, then pour it into the melted butter. The mixture will foam slightly.
  5. Pour the liquid over the dry ingredients and mix until you have a uniform dough.
  6. Form balls the size of a walnut and flatten them slightly on the baking sheet, spacing them 4 cm apart.
  7. Bake for 12 to 15 minutes, until golden. They will firm up as they cool on the sheet.

Variations and tips

Chocolate version. Add 50 g of white or dark chocolate chips to the dough.

Using what's easy to find. Golden corn syrup can be replaced with honey or maple syrup.

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Original Ecomely recipe.