Saturday, April 25, 2009

Chewy Anzac Biscuit Recipe



This recipe produces thin, chewy biscuits. If you would prefer softer, thicker biscuits, please see our other Anzac biscuit recipe.

Preparation time: about 25 minutes (excludes baking time)

Makes about 25 biscuits.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

120g butter (if using unsalted butter, add 1/8 teaspoon fine table salt)
40ml (2 tablespoons) golden syrup
92g (1 cup) rolled oats
80g (1 cup) desiccated coconut
150g (1 cup) plain flour
112g (1/2 cup) caster sugar
56g (1/4 cup, firmly packed) brown sugar
1 teaspoon (6g) bicarbonate of soda (baking soda)
40ml (2 tablespoons) boiling water

Preheat oven to 160 degrees Celsius (140 degrees Celsius fan-forced). If you will be baking one tray of biscuits at a time, place an oven rack in the centre of the oven. If you wish to bake two trays of biscuits at a time, place one oven rack in the upper half of the oven and one in the lower half of the oven.

Line one or two large baking trays with baking paper.

Place butter and golden syrup in a small saucepan over low heat, stirring occasionally.

Place oats, coconut, flour, caster sugar and brown sugar in a large bowl.

Stir together until well combined. © exclusivelyfood.com.au

When butter has melted, combine bicarbonate of soda and boiling water in a small bowl or cup, and then stir into the butter and golden syrup mixture.

Add butter mixture to dry ingredients.

Stir ingredients together until well combined.

Roll level, firmly packed tablespoons of the mixture into balls (about 28g mixture per ball).

Or if using a round tablespoon to measure, just leave as spoon shaped mounds.

Place dough balls/mounds about 5cm apart on the prepared tray/s.

Using your fingers or a fork, slightly flatten the dough balls/mounds to form 1cm thick, 5cm diameter discs.

Bake for about 15-16 minutes, until biscuits are golden brown but still soft (a longer cooking time will produce crisper, drier biscuits). If you aren't using a fan-forced oven, and are baking two trays of biscuits at a time, swap the positions of the trays halfway through the baking time. This will allow the biscuits to cook more evenly. You may also need to extend the baking time by a few minutes.

Cool biscuits on trays for about three minutes, and then transfer to wire racks to cool completely.

Store cooled biscuits in an airtight container. The biscuits will soften over time.
© www.exclusivelyfood.com.au


17 Comments:

Anonymous mycookinghut said...

I love Anzac biscuits!! Will try this one day!

26/4/09 6:25 am  
Anonymous AnzacBiscuit said...

I love your directions! Simple, easy to follow, well laid out and great pictures. Thanks! I can't wait to try them.

26/4/09 1:34 pm  
Anonymous Jane said...

made these this arvo, big hit, could not stop myself from eating them ... thanks!!

26/4/09 5:09 pm  
Anonymous Luc, London said...

Follow the amounts to the letter and they work fine. My oven (fan) only went down to 150 deg C, so took 12 1/2 mins. Originally cooked for 15 mins the edges slightly too crisp

28/4/09 8:02 pm  
Blogger Nessa said...

I love a good chewy Anzac biscuit. Can't wait to try these.

26/7/09 5:08 pm  
Blogger Isobel said...

I have used this recipe so many times! I prefer the brown sugar taste so I use 1/2 brown sugar, 1/4 caster sugar and they end up darker. Love your wesbite!

2/8/09 7:06 pm  
Anonymous Anonymous said...

Could you make these sugar-free somehow?

24/8/09 8:01 pm  
Blogger Aimee said...

These are the yummiest Anzac bikkies I have ever tasted. We have made them for the Australia Day long week end... (there won't be any left for the actual day though ;) )

24/1/10 3:54 pm  
Anonymous Anonymous said...

These are sooo good! I havn't been able to stop eating them. There hasn't been one recipe on your site that i have tried, that hasn't been absolutely delicious. Thanks and keep up the good work.

22/4/10 2:50 pm  
Anonymous Anonymous said...

Excellent recipe. I made these with margarine and raw sugar instead of caster sugar. Turned out wonderfully with a 15 min cooking time. I'll make these again and again. Thanks for the great website :)

21/5/10 11:36 am  
Anonymous Anonymous said...

I ran out of coconut so replaced it with 1 cup of flaked almonds instead. Magic!!!!!! I also cooked them for 14 minutes in my oven and they were brilliant :)

26/5/10 6:15 pm  
Anonymous Anonymous said...

a friend grabbed some out of the cupboard to take to work, he was shocked they were home made. Love them!!

19/3/11 4:36 pm  
Anonymous Anonymous said...

I just made these and they were perfect! My hubby is a stickler when it comes to chewy biccies and he absolutely loves them! Thanks again girls, another brilliant recipe!

25/4/11 1:01 pm  
Anonymous bandito said...

this recipe is great! we run a small oceania inspired organic espresso business here in the Netherlands and i spent a lot of time searching for the perfect chewy anzac recipe. we get a lot of compliments and the recipe is easy to make in bulk. we have even discovered that you can easily freeze the cookie batter and simply bake them whenever you please. thank you so much for putting this online!

29/10/11 12:58 am  
Blogger Jess Joseph said...

Mine weren't as flat as yours, but I like them thicker, so they turned out perfect. I was in search for a chewy Anzac biscuit recipe & your is it!

25/4/12 3:31 pm  
Anonymous Julie said...

Can we not use coconut? 0.0

2/5/12 6:00 pm  
Anonymous Bonnielees said...

Fabulous recipe, I use it all the time. Have just blogged about it here http://bonnielees.wordpress.com/

12/3/13 4:05 pm  

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