Can I use quick oats instead of rolled oats?
Rolled oats are preferred for their texture, but quick oats can be used in a pinch, though the biscuits might be less chewy.
DESSERT
Classic New Zealand Anzac Biscuits: Chewy Oat & Golden Syrup Treats
Savor the taste of tradition with these classic New Zealand Anzac Biscuits. Crafted with wholesome rolled oats and the signature sweetness of golden syrup, these chewy, golden-brown delights are wonderfully simple to bake and perfect for any occasion.
HOW TO MAKE IT
Let's cook.
01
Combine 1 cup rolled oats, 1 cup all-purpose flour, 1/2 cup shredded coconut, and 1/2 cup granulated sugar in a large mixing bowl. Stir well to combine all dry ingredients.
02
In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Add 2 tablespoons golden syrup and stir until fully combined and warm.
03
In a separate small bowl, dissolve 1 teaspoon baking soda in 2 tablespoons boiling water. This mixture will foam up.
04
Pour the dissolved baking soda mixture into the warm butter and golden syrup mixture. Stir gently; it will foam further.
05
Add the wet mixture to the dry ingredients in the large bowl. Mix thoroughly until a cohesive dough forms.
06
Roll tablespoons of the dough into balls and place them about 2 inches apart on a baking sheet lined with parchment paper. Flatten each ball slightly with the back of a fork.
07
Bake the biscuits in an oven preheated to 325°F/160°C for 10-12 minutes, or until golden brown around the edges and slightly soft in the center. They will firm up as they cool.
08
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
About This Recipe
Savor the taste of tradition with these classic New Zealand Anzac Biscuits. Crafted with wholesome rolled oats and the signature sweetness of golden syrup, these chewy, golden-brown delights are wonderfully simple to bake and perfect for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra chewiness, slightly underbake the biscuits. For a crispier biscuit, bake for an additional 1-2 minutes until deeper golden.
Easy Substitutions
You can substitute maple syrup for golden syrup, though the flavor will be slightly different. For a gluten-free version, use certified gluten-free rolled oats and a gluten-free all-purpose flour blend.
Storage & Reheating
Store Anzac Biscuits in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months; thaw at room temperature before serving.
Serving Suggestions
Serve these delicious Anzac Biscuits with a cup of tea or coffee for a delightful afternoon treat. They are also excellent crumbled over vanilla ice cream or enjoyed as a simple snack.
Common Mistakes
1. Overmixing the dough: This can develop the gluten in the flour, resulting in tough biscuits. Mix until just combined. 2. Overbaking: Baking too long will make the biscuits hard and dry instead of chewy. Watch for golden edges and a slightly soft center. 3. Not dissolving baking soda properly: Ensure the boiling water is hot enough to fully dissolve the baking soda, which creates the signature texture. 4. Incorrect spacing on the baking sheet: The biscuits spread, so give them enough room to prevent them from merging.
Frequently Asked Questions
What is golden syrup?
Golden syrup is a thick, amber-colored inverted sugar syrup, common in British and Commonwealth baking, known for its rich, buttery caramel flavor.
Why are they called Anzac Biscuits?
Anzac Biscuits were traditionally sent by wives and women's groups to soldiers of the Australian and New Zealand Army Corps (ANZAC) during World War I, as the ingredients didn't spoil easily and the biscuits traveled well.
MORE TO KNOW
The key to perfect Anzac Biscuits is the reaction between the baking soda and the golden syrup, which gives them their characteristic chewiness and slightly malty flavor. Ensure your boiling water is truly boiling to activate the baking soda effectively. Don't overmix the dough once the wet ingredients are added, as this can lead to tougher biscuits. Gently combine until just incorporated.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.