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The Anzac Biscuits are incredibly crispy, with a light caramel note and a special taste. They look delicious with their golden color and stay fresh for a long time. The popular Australian and New Zealand oatmeal coconut cookies are easy to make at home with just a few ingredients. You can find a detailed Anzac Biscuit recipe with the exact quantities and step-by-step instructions below.
What are Anzac Biscuits?
ANZAC is the abbreviation for Australia and New Zealand Army Corps. Both Australia and New Zealand claim the origin of Anzac Biscuits, similar to the Pavlova dessert.
Anzac Biscuits were prepared for soldiers by the women of Australia and New Zealand during the First World War. They selected the ingredients so that the cookies would keep for quite a long time. Today, Anzac Biscuits are produced in these countries for the retail trade.
The cookie dough consists of rolled oats, desiccated coconut, melted butter, golden syrup, sugar, flour and baking soda, which is dissolved in boiling water. Alternatively, the cookie dough can also be prepared without desiccated coconut.
Golden syrup and alternatives
The classic Anzac Biscuits are made with golden syrup. This is an amber-colored syrup that looks similar to honey or corn syrup. However, it has its own unique taste.
Golden syrup is very popular in Australia, the UK and New Zealand and is used in various pastry and dessert recipes. In Germany it can be ordered online. You can also make your own golden syrup.
Alternatives for golden syrup
In my Anzac Biscuits recipe, I have used agave syrup as an alternative to golden syrup. Incidentally, my vegan coffee nut bundt cake, my vegan banana muffins with chocolate chips and my no bake vegan avocado pie are also sweetened with agave syrup.
You can use honey instead, just like for the honey cookies. Please note that the cookies will not be vegan.
Maple syrup, brown rice syrup and sugar beet syrup, which I used to make my vegan medovik cake, are also suitable for the Anzac Biscuits recipe.
Australian oatmeal coconut cookies vegan
The only ingredient in the Anzac Biscuit recipe that is not plant-based is butter. I have replaced it with vegan butter. This makes my cookies vegan. It is similar with the Spitzbuben cookies, the vanilla crescents, the angel eyes cookies, the spritz cookies and the nut corners.
If your cookies don’t necessarily have to be vegan, you can use animal butter in the recipe. In this case, honey can also be used instead of agave syrup.
Long shelf life and crispy
The Anzac Biscuits have a long shelf life, similar to the Raisin cake “Stolichny”, the tvorog korzhiki or the Sochi pie. Keep them in a food storage box at room temperature.
They will stay crispy for up to about a week. Eventually they will soften, but they will still be fresh and delicious. If you want them crispy again, you can bake them in the oven for another 5 minutes or so.
These Anzac Biscuits are
- crispy,
- buttery,
- caramelly,
- heavenly delicious,
- very aromatic,
- with desiccated coconut,
- special in taste,
- vegan from me,
- quick and easy to make,
- a golden eye-catcher on the coffee table,
- long shelf life,
- ideal for dessert and snacking between meals,
- popular Australian and New Zealand cookies.
How to make Anzac Biscuits: tips and tricks
- The original Anzac Biscuits are made with golden syrup. Alternatively, you can use agave syrup, as in my recipe, or maple syrup, brown rice syrup, honey and sugar beet syrup. Read more about this in the article above.
- If your cookie dough is too dry, you can add a little melted butter. If the dough is too moist, add more flour.
- Instead of forming cookies with your hands, you can simply use a tablespoon to place the dough in portions on the baking tray and then press it down lightly.
- Depending on the size of your cookies, the baking time given in the recipe may vary.
- If you like the cookies very crispy, bake them a few minutes longer. If you want them to be softer and more moist, reduce the baking time by a few minutes.
- Immediately after baking, while the cookies are still hot, they are very soft, but become hard after cooling.
Did you make the Anzac Biscuits using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
Try these cookie recipes too:
- Peach cookies – Soviet recipe
- Nut rogaliki – walnut rugelach with addictive potential
- Cookies “Chestnuts” – with walnut and chocolate glaze
Anzac Biscuits
Ingredients
- 100 g rolled oats
- 80 g desiccated coconut
- 100 g (vegan) butter
- 100 g sugar
- 75 g agave syrup
- 140 g flour
- 6 g baking soda
- 1 tbsp boiling water
- 1 pinch of ground vanilla bean
- 1 pinch of salt
Instructions
- Mix rolled oats, desiccated coconut, sugar, flour and salt in a mixing bowl.
- Melt butter and mix it with agave syrup.
- Dissolve baking soda in boiling water and stir into the butter agave syrup mixture.
- Add vanilla and the butter agave syrup mixture to the oat coconut mixture and mix to a homogeneous, somewhat sticky mass.
- Form small balls from the oat coconut mixture, flatten them slightly and place them on a baking tray lined with baking paper with plenty of space between them.
- Bake the Anzac Biscuits in a preheated oven at 356 °F (180 °C) for approx. 10 - 15 minutes and leave to cool on the baking tray.
Notes
- If your cookie dough is too dry, you can add a little melted butter. If the dough is too moist, add more flour.
- Instead of forming cookies with your hands, you can simply use a tablespoon to place the dough in portions on the baking tray and then press it down lightly.
- Depending on the size of your cookies, the baking time given may vary.
- If you like the cookies very crispy, bake them a few minutes longer. If you want them to be softer and more moist, reduce the baking time by a few minutes.
- Immediately after baking, while the cookies are still hot, they are very soft, but become hard after cooling.
- See the detailed tips and tricks for making the Anzac Biscuits at the top of the article.
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