Anzac Biscuits
About This Recipe
“This recipe has been in our family since I was a girl,it’s a favorite of every household here “Down Under”. My Mother made them and my grandmother too! It was a favorite with the armed forces in first world war that is why they are called Anzac Biscuits. Everyone has a different version, with added ingredients or omitting some ingredients.”
Ingredients
Directions
Reviews
“My 10yo just made these for Anzac Day tomorrow (if they last that long).Really nice, easy recipe with excellent results.We did need to reduce the cooking time to about 16 mins.”
“Easy, basic and good.I used rolled oats for a nice consistancy and no golden syrup in France so I used honey.”
“We absolutely loved these.We flattened them out a bit so they came out nice and crunchy, which is what we were after.Tasted just like the ones you buy in the supermarket.We only cooked them for 18 minutes and actually believe they should have probably come out after 17.Thanks so much – we will make these again and again.”
“These turned out great for me, a hit at our ANZAC Day BBQ. Next time may increase the golden syrup by a touch & reduce the cooking time just a smidge. Thanks for posting!”
“This is almost 100% but unfortunately it was a little too wet for my liking and the cooking time a little long.I found 16 minutes plenty long enough and I used 125g of butter which I think was too much.(I’m used to using that much?) Next time I’ll use a bit less as the biscuits were a bit flat.”
“My daughter and I made these for a report that she is doing on Australia. We used light corn syrup for the golden syrup hoping that I read somewhere that that was a good subsitute. I was a little concerned as we tried to shape them because the mixture was somewhat crumbly and took some effort to get the dough to stick together, I am not sure if that has to do with the change of syrup or not, but the cookies turned out fine. Golden in color and crunchy, very good. My curiosity makes me wonder what the effect of the boiling water has with the soda, I would love to know. I will have to let you know what her classmates think of them. Thank you for your help.”
“Great biscuits uluru. I only used 3/4 cup of butter, and after 13 minutes in my 320f oven my 25 cookies had baked and browned to perfection. I’m so looking forward to including these in my Christmas cookie bags, a bit of Aussie flavour for my Canadian colleagues!”
“They were so easy to make!! The only thing was waiting long enough for them to cool down and go hard to eat them. Next time I won’t put quite as much butter either,.. they were bubbling when I took them out of the oven! Thanks.”
“Easy to make, and very tasty. Good to have for a camping trip or a picnic. I will use just a tad less baking soda next time, I could taste it a bit in the cookies. Otherwise, excellent recipe, thanks!”
“This is so close to the Margaret Fulton recipe I used today, it’s not worth posting another.I used 1 1/2 teaspoons of bicarb soda and 125g of butter and, in deference to Mother Kooka’s instructions, 1 teaspoon of vanilla extract.I placed well-heaped teaspoons of the mixture, just pinched into nicely shaped mounds,well apart on baking trays.That yielded 36 biscuits, about 3″ across. I found 15 minutes at 150C in my fan-forced oven was sufficient.ANZAC biscuits have a habit of turning out differently every time you make them, but this batch were thin and crispy and VERY yummy!You will need to leave them on the baking trays for a couple of minutes to cool and harden before removing them gently with a spatula to cool on racks.Coconut wasn’t used in the original ANZAC biscuits, but I think it’s a good innovation!Mother Kooka likes to fold some peanuts into her ANZACS.”
“Anzac biscuits and a hot cuppa on Anzac day. what more could a girl ask for. These bikkies turned out perfect. “
“Absolutely fantastic biccies.When I first tried an Anzac biscuit (30 years ago)they became a favourite..and this recipe doesnt disappoint..full of flavour and great for dunking, thanks for sharing.”
“I was searching for a biscuit that used golden syrup, and this was just the thing! This is a super recipe for Anzac biscuits.Crunchy, tasty, and very more-ish!What can be better than a nice hot pot of tea and a batch of Anzacs? Mmmmmmm!”
“Great version of ANZACS,definite keeper. Got thumbs up from ANZAC loving family.”
“To Miss Wombat -no,no,no – never treacle,would give a totally different taste, just can’t spoil the Original ANZAC biscuits…..”
“These were very easy to make and tasted great. Maybe it’s a good idea to let them harden a little in the tin after they come out of the oven, before you transfer them to a wire rack to cool. I’ll certainly make these again. Thanks for posting this great Aussie recipe.”
“The good old traditional ANZAC bikkies…Golden syrup is a must. At a pinch [maybe…] treacle could be used but not molasses.”
“Terrific cookies.I used maple syrup ’cause I’m out of Karo.Still warm, they’re chewey and crispy.Next day, the few left are crunchy and great for dunking.I got 50 cookies from this recipie.It’s a real keeper.Easy to make, tasty, tasty, tasty.I’m going to add nuts and choc chips next time.”
“Like the Pavola (from New Zealand) you have totry the traditional recipe from Down Under! Manyversions but this one is yummy..enjoy….”