These Anzac Biscuits zing with the warmth of ground ginger that melds perfectly with the flavor of the golden syrup.
Easy to make and just as easy to eat!
Why you’ll love this recipe
There are many recipes for Anzac biscuits and all are very similar.. In this version, I have added just a couple of teaspoons of ground ginger. Is that too radical? I know I may upset some purists but if that the case just leave the ginger out and the recipe will work just as well AND it will be the original.
These are as I like – crunchy. It just doesn’t seem right if they are soft and chewy. Be sure to store in an airtight container as soon as the biscuits are cool. If they soften, recrisp in a warm oven for 5-10 minutes.
Anzac day, observed on the 25th April each year in Australia and New Zealand, is a national day of remembrance. On this day we commemorate all who served and died in wars, conflicts and peacekeeping operations. The Anzac day services and marches are well supported in towns large and small across the country. Even as a child of migrants from Europe this is always an important day for me.
Part of the tradition is Anzac biscuits. During the war, mums, wives and girlfriends lovingly baked these biscuits and packaged them up to be sent to their soldier. The lack of eggs in the recipe meant these biscuits kept well and would be a welcome taste of home. Opinion varies, as it often does in cases like this, as to when and where these biscuits originated. I don’t really think it matters. Anzac biscuits mean so much to so many.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
This recipe is very humble, using basic supermarket ingredients.
All you need is:
- rolled oats – but be sure not to use instant oats
- all purpose plain flour
- desiccated coconut – unsweetened or your biscuits will be too sweet
- brown sugar
- salted butter
- golden syrup – or use honey
- bicarbonate of soda
Of course, for my version, just add a little ground ginger.
Preheat the oven to 325ºF/170ºC and line baking sheets with non stick paper.
- Combine oats, flour, brown sugar, desiccated coconut and ground ginger.
- Melt butter and golden syrup over gently heat.
- Combine bicarbonate of soda with 2 tablespoons of boiling water.
- Add soda mixture with warm butter mixture. It will foam.
- Combine butter mixture with dry ingredients.
- Roll spoonfuls of mixture, arrange on baking sheet and press down with a fork.
- Bake until golden brown.
Do you like crunchy or chewy Anzac biscuits? Am I being too radical adding ginger? Have you even heard of these biscuits? If not, try this recipe, I know you’ll love them as much as I do. Serve Anzac Biscuits simply with a cup of tea.
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This updated recipe was first published on 24 April, 2017
Anzac Biscuit Recipe
- 1 cup rolled oats not instant type
- 1 cup all purpose plain flour
- 1 cup desiccated coconut unsweetened
- ¾ cup brown sugar
- 2 teaspoons ground ginger
- 4 oz (115 grams) salted butter
- 2 tablespoons golden syrup or honey
- 1 teaspoon bicarbonate soda
- Preheat oven 325ºF/170ºC. Line two large baking sheets with non stick paper.
- In a large bowl, combine oats, flour, coconut, brown sugar and ground ginger.
- In a pan, melt butter and golden syrup.
- Mix the bicarb with 2 tablespoons of boiling water and then pour into the butter mixture stirring well. It should foam. Pour the foaming butter into the oats/flour mixture, mix well.
- Roll spoonfuls of the mixture into balls, place on lined baking trays and press down with a fork.
- Bake for 15-20 minutes until golden brown. Watch them, they burn easily so if your oven runs hot, reduce the temp a little and bake for longer for that crispy biscuit.
- Cool on wire racks and store in an airtight container.
- ground ginger can be omitted to create the original Anzac cookie