Best 16 Anzac Biscuits Recipes

ANZAC BISCUITS I

Steps:

• Mix oats, flour, sugar and coconut together.
• In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.
• Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper).
• Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

ANZAC BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix oats, coconut, flour, and sugar in a bowl. Dissolve baking powder in boiling water in another bowl; stir in butter and golden syrup. Stir butter mixture into oat mixture until dough is well mixed. Drop level tablespoonfuls of dough 2 inches apart onto prepared baking sheets. Flatten dough with a fork lightly coated with flour.
• Bake in preheated oven until golden brown, about 15 minutes.

ANZAC BISCUITS (COOKIES)

Steps:

• Preheat oven to 160C (if using fan-forced oven) or 180°C Line biscuit trays with a quality baking paper or lightly grease with butter.
• Using a large mixing bowl -- combine the oats, coconut, flour and sugars.
• Using a small saucepan or microwave -- melt the butter and golden syrup together. Set aside.
• Using a cup -- mix the boiling water and bicarb soda together. Add this mixture to the melted butter. The mixture will foam up.
• Add the butter to the dry ingredients and combine thoroughly.
• Note -- if the mixture is too crumbly the biscuits will not hold together -- add a small amount of water. I've posted a photo of how I like my mixture to look. You should be able to get a tablespoon of the mixture and roll it together/push into shape of a cookie. Add too much water and your biscuits will flatten out totally during cooking.
• Using your hands. Roll into balls and flatten slightly. These cookies do spread whilst baking -- so I usually place 12 to a cookie sheet/baking tray.
• Place on baking trays and bake for 15-20 minutes or until golden brown. Cooking longer will give a crunchier biscuit or less time a softer biscuit. I like mine to be crisp. Total cooking time will depend on how many cookies/trays can fit in your oven at a time.
• Cool on trays for 5 to 10 minutes before moving to a rack to cool.
• If biscuits are too soft they can be returned to the oven and cooked further.

"SOLDIERS" BISCUITS/ANZAC - WWI RECIPE - (4.2/5)

Steps:

• Mix dry ingredients together in a large bowl. Gently melt the butter and golden syrup in a saucepan and heat, stir until combined. Put the baking soda in a cup or small bowl then pour in the boiling water. Pour this foaming mixture into the warm butter/golden syrup mixture and stir well - it will foam up. Now gradually add the wet mixture to the dry ingredients, mixing everything together well. Place walnut size pieces of the dough on a buttered or baking paper lined oven tray and then press down with the back of a fork to flatten. Bake at 175 degrees C for approx 17 mins.

ANZAC BISCUITS

Steps:

• Mix oats, flour, sugar and coconut together.
• Melt syrup and butter together.
• Mix the bicarb with boiling water and add to butter and syrup mixture. Add this to dry ingredients.
• Place tablespoonsful of the mixture on a greased oven slide (cookie sheet). Bake at 150 - 160 C (300-325F) for 20 minutes.
• Good luck.

ANZAC BISCUITS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.
• Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.

ANZAC BISCUITS WITH ALMONDS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the rolled oats, flour, almonds and sugar. In a small saucepan over medium heat, melt butter. When butter has melted, remove from heat and stir in baking soda, golden syrup and boiling water. Stir the warm mixture into the dry ingredients and mix well. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten slightly.
• Bake in the preheated oven 15 to 18 minutes, until golden. Remove from baking sheets to cool on wire racks.

ANZAC BISCUITS II

Steps:

• In a large bowl, combine the oats, sugar, flour. Melt and add butter or margarine. Add golden syrup. Lastly, add the baking soda dissolved in the boiling water. Stir the dough until everything is completely mixed together.
• Place spoonfuls of mixture onto a greased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15-20 minutes, or until done.

CRANBERRY & WHITE CHOCOLATE ANZAC BISCUITS

Steps:

• 1. Preheat oven to (160 deg C) 325 deg F. Line 2 trays with baking paper.
• 2. Combine flour, oats,sugar, coconut, cranberries and cinnamon in a large bowl.
• 3. Stir butter, honey and water in a small saucepan over medium heat until butter melts and mixture is smooth.
• 4. Stir in baking soda. Add mixture to the oat mix and stir well until combined.
• 5. Roll a tablespoon mixture into balls. (play with this amount to get size you want. I make large ones. about 2 inch balls or more)place about 1 inch or so apart on baking tray than flatted out to 1/2 inch thick with a fork.
• 6. Bake, swapping trays (upper and lower) shelves half way through. cooking for about 15 minutes until golden brown. Cool 10 minutes than transfer onto wire rack to cool completely.
• 7. Place chocolate into a microwave dish (or on stove) & melt. Spread chocolate over the base of biscuits with flat blade knife. Set aside to set. Hard to stop at one, that's why I make large ones.

APRICOT ANZAC BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 1 baking sheet.
• Combine 1/2 cup plus 3 tablespoons margarine and golden syrup in a microwave-safe bowl. Heat in the microwave until margarine is melted, 30 seconds to 1 minute.
• Mix boiling water and baking soda in a small bowl until baking soda is dissolved. Stir into margarine mixture.
• Mix oats, all-purpose flour, sugar, coconut, and apricots together in a large bowl. Add water and margarine mixture; mix until dough is combined.
• Form dough into small balls and place on prepared baking sheet; flatten slightly.
• Bake in the preheated oven until golden, about 15 minutes.

ANZAC BISCUITS WITH MACADAMIA NUTS

Steps:

• To toast nuts: Put them in an ungreased, shallow baking pan in a single layer. Bake at 325 for 3 - 5 minutes, stirring once halfway through (or just give the pan a good shake). Once you start smelling them or they are a golden brown, take them out of the oven. Don't leave them in the cooking pan; put into another cool pan/plate to cool. Chop them.
• Combine the flour, rolled oats, sugar, coconut and cooled macadamia nuts.
• In a small saucepan, combine the water, honey and baking soda. Bring to a boil, then stir in the butter. Set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon.
• Place tablespoons of dough onto the cookie sheets lined with parchment. Flatten slightly with the back of the spoon. Leave a little room between cookies. Bake at 325 for 9 to 12 minutes (perhaps up to 15 min for crunchy). Remove from the baking sheet to cool on wire racks.

ANZAC BISCUITS WITH MACADAMIAS (AUSTRALIAN)

Steps:

• Preheat oven to 160 degrees Celsius
• Lightly grease a biscuit tray.
• In a medium bowl mix the flour, rolled oats, sugar, coconut and macadamia nuts.
• In a small saucepan combine the water, golden syrup and baking soda.
• Bring to a boil, then stir in the butter.
• When butter is melted set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon.
• Place tablespoons of dough onto the prepared biscuit tray and flatten slightly with the back of the spoon. Leave about 3cm between each biscuit.
• Bake for 12 minutes for chewy biscuits, 15 minutes for crunchy. Remove from the baking sheet to cool on wire racks.

ANZAC BISCUITS (COOKIES)

Steps:

• 1. Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture. 2. Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients. 3. Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

ANZAC BISCUITS WITH MACADAMIA NUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• In a medium bowl, combine the flour, rolled oats, sugar, coconut and macadamia nuts. In a small saucepan, combine the water, honey and baking soda. Bring to a boil, then stir in the butter. Set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon. Place tablespoons of dough onto the prepared cookie sheets and flatten slightly with the back of the spoon. Leave about 3 centimeters between cookies.
• Bake for 12 minutes for chewy biscuits, 15 minutes for crunchy, in the preheated oven. Remove from the baking sheet to cool on wire racks.

MY ANZAC BISCUITS

Steps:

• Mix first 4 ingredients well.
• Melt butter and margarine with golden syrup over gentle heat.
• Dissolve bicarb in boiling water, stir into the syrup mixture and pour over dry ingredients.
• Mix well.
• Put heaped teaspoons 5cm apart on a baking tray, bake at 160 degrees for about 15- 20 minutes.
• Leave on trays a few minutes before lifting off and allowing to cool.

ANZAC BISCUITS

Steps:

• Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Sift flour into a bowl. Add oats, coconut, sugar and lemon rind. Stir to combine. Make a well in centre.
• Place butter and golden syrup in a microwave-safe bowl. Microwave on high (100%) for 30 seconds or until butter has melted. Stir to combine. Combine bicarbonate of soda and boiling water in a bowl. Add to butter mixture. Stir to combine. Add to flour mixture. Stir to combine.
• Roll level tablespoons of mixture into balls. Place balls, 3cm apart, slightly flattened, on prepared trays. Bake for 13 to 15 minutes, swapping trays halfway during cooking, or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.