Last updated: 3 September 2023
The army biscuit is a long held traditional concept for Australians & New Zealanders, who are fondly referred to as Kiwis. Initially these biscuits were called Soldiers’ Biscuits, but after the landing on Gallipoli and the ANZAC legend was born, they were renamed ANZAC Biscuits. As as pair of Aussies we are always on the lookout for a great chewy ANZAC biscuit recipe and this one is one of our favourites!
We all feel a bit patriotic eating an ANZAC biscuit. and it comprises the perfect balance of fat and sugar for optimal deliciousness. To balance that, it also has oats – commonly recognised as a “super food” – so you can convince yourself there’s some nutritional value in there somewhere.
History of the ANZAC Biscuit
Invented in World War I when mothers and wives of servicemen sent off to war often sent care packages to their men on the Front. Packages were sent by sea with the Navy on ships that were lucky to maintain a speed of ten knots (just 18km/hr) so any food sent had to be able to remain edible after periods in excess of two months.
Women came up with the answer, and created a recipe for a biscuit, made with readily-available ingredients, didn’t spoil, and as much nutritional value as possible
The ingredients they used were rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. Eggs were often used as a binding agent in recipes like this, however during the war, eggs were scarce so golden syrup was used instead.
To ensure that the biscuits remained crisp, they were packed in used tins such as Billy Tea tins. The tins were airtight, meaning no moisture could enter to make the biscuits soft, which were meant to be tough, crunchy and crumbly biscuits. Billy Tea tins have had a revivial in recent years, it’s likely you can spot a replica of the ones of earlier years in your local supermarket!
Crunchy or Chewy?
Consistency of the recipe has varied over the years. ANZAC biscuits are traditionally hard and crunchy. Over time, the original recipe was modified with variations being cooked for less time resulting in softer chewier biscuits, or adding more sugar to make them super crispy.
However you like your ANZAC biscuit, everyone gets it just as they like.
Chewy Anzac Biscuits
Ingredients
- 1½ cups rolled oats
- 1½ cups finely desiccated coconut
- 1½ cups raw/brown sugar
- 1½ cups plain flour
- 250 g butter
- 1 tbsp golden syrup
- 1 heaped tsp baking soda
- 1 tbsp boiling water
- Water, as needed
Instructions
- Preheat the oven to 170ºC.
- In a large mixing bowl, combine the oats, desiccated coconut, raw sugar and flour. Gently toss together and set aside.
- Melt the butter in the microwave, or on the stove, and add the golden syrup to combine.
- In a separate cup/bowl, mix the baking soda with the boiling water, it will fizz. Then pour this into the butter/syrup mixture.
- Add to the dry ingredients (flour/oat mixture) to the butter and mix well using a wooden spoon. Aim for a consistency in which you can roll a soft ball which is not too dry and not too sticky. - to make thinner biscuits, add more water (slowly).
- Grease a baking tin or baking paper.
- Using a spoon, scoop the mixture into one-inch diameter balls (smaller than a golf ball) and arrange the balls on the greased tray, gently pressing them down to flatten. Leave about 5cm of space between the balls as they will expand in the oven. .
- Bake in the preheated oven, one batch at a time, for 10-12 minutes or until the biscuits are golden brown.
- Remove from the oven, place on a cold flat surface to set, then move the biscuits onto a cooling rack. They should be eaten cold.
Notes
Substitutions
- Want your Anzac biscuits soft and chewy?
Omit the brown sugar and add caster sugar 1 ½ cup. Cooking time stays the same.
- Want your Anzac biscuits extra crunchy?
Increase the brown sugar to 1 ¾ cup, firmly packed. Increase baking time to 15-18 minutes. (watch them so they don’t burn)
- To make Gluten-Free Anzac Biscuits
Use gluten-free flour
- To make vegan Anzac biscuits
Substitute butter for vegan butter, margarine or refined coconut oil
Shelf Life: Two weeks in an airtight container, if they last that long!
Final Thoughts
We think that there’s nothing better than a chewy ANZAC biscuit and a cup of tea so we hope you enjoy this using this recipe and that it yields some delicious and tasty biscuits. Please leave a comment below because we’d love to know how this recipe worked out for you.
Want More Biscuit/Cookie Recipes?
Do you now have a craving for more cookies? If so, you’re in luck because the below is the recipe for the amazing Hilton Doubletree Chocolate Chip Cookie! Treat yourself to something sweet and enjoy the below recipe, it’s one of our favourites!
