Easter has chocolate eggs, Australia Day is all about sausages and Anzac Day calls for the aptly-named Anzac cookies! Whether you like them traditional, a little crispy, or with a hint of chocolate, these three recipes will score you major points on April 25.
Traditional Anzac biscuits
Image: Rebecca from The Gourmet Belle
Rebecca from The Gourmet Belle is the master of creating sweet treats that almost look too good to eat. Her Anzac biscuit recipe is a classic one: Expect a chewy texture that lets the syrupy flavour shine through.
- 1 cup rolled oats (not quick oats)
- 2/3 cup desiccated coconut
- 1 cup plain flour
- 1/2 cup brown sugar, firm packed
- 125 grams unsalted butter
- 3 tablespoons golden syrup
- 2 tablespoons boiling water
- 1-1/2 teaspoons bicarbonate of soda
- 1 teaspoon vanilla extract
- Preheat your oven to 160 degrees C and line two large baking trays with baking paper. Set aside.
- In a large bowl, combine the oats, coconut, flour and sugar.
- Place the butter and the golden syrup into a saucepan and warm over a low heat — stirring occasionally — until the butter has melted. Remove the pan from the heat.
- Combine the boiling water with the bicarbonate of soda and stir to dissolve. Add this to the butter and golden syrup and mix well. (The mixture will froth up a little.)
- Pour the buttery mixture over the dry ingredients along with the vanilla extract.
- Stir it all together until thoroughly combined.
- Scoop out heaped teaspoons of the sticky mixture and roll into balls.
- Place the balls about 5 centimetres apart on the baking trays — the mixture spreads quite a bit as it bakes — and flatten them slightly with the back of a fork.
- Bake for around 16 minutes. When you've taken them out of the oven, the biscuits should be a deep golden brown colour and still quite soft.
- Allow the biscuits to cool on the baking trays for a few minutes before moving them to a wire rack.
Crispy Anzac cookies
Image: Natasha from Butter Baking
The lady behind this gorgeous blog, Natasha, is known for putting her own spin on classic recipes. Her Anzac cookies are no exception. Instead of choosing a super chewy or really crunchy texture, Natasha went for the best of both worlds, making biscuits that are crispy, yet a little chewy in the centre.
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1 cup brown sugar
- 1 teaspoon salt
- 125 grams unsalted butter, melted
- 1 tablespoon maple syrup
- 1 teaspoon baking soda
- 2 tablespoon boiling water
- Preheat the oven to 180 degrees C and line two trays with baking paper.
- In a large bowl, combine the flour, oats, coconut, sugar and salt.
- Add the melted butter and maple syrup and stir well to combine.
- In a little bowl, dissolve the baking soda in the boiling water. Mix it through the dough.
- Roll large tablespoons of the dough into balls and place them on the baking trays, allowing room for spreading. Flatten a little for a chewy cookie and flatten right down for a crispy cookie.
- Bake for 10–12 minutes, or until golden.
Jaffa macadamia Anzac biscuits
Image: Christie from Fig & Cherry
Are you a chocolate lover in need of an Anzac cookie fix? Christie from Fig and Cherry has the recipe that will tickle your tastebuds' fantasy. Her biscuits have all the elements of a traditional Anzac biscuit, but with a serious chocolate twist.
- 3/4 cup chocolate orange covered macadamia nuts (if unavailable, use 50 grams orange chocolate and 50 grams raw madamia nuts instead)
- 1 cup rolled oats
- 1 cup brown sugar, tightly packed
- 3/4 cup desiccated coconut
- 3/4 cup plain flour
- 130 grams unsalted butter
- 2 tablespoons honey
- 1 tablespoon hot water
- 1/2 teaspoon bicarb soda
- Preheat the oven to 180 degrees C and line a baking tray with greaseproof paper.
- Place the chocolate-covered macadamias into a small food processor and blitz until roughly chopped. Set aside.
- Place the oats, brown sugar, coconut, flour and chocolate macadamias into a large mixing bowl. Stir with a wooden spoon to combine.
- Melt the butter in a small saucepan over medium heat. Add the honey and stir until dissolved.
- Mix together the hot water and bi-carb in a small cup until dissolved and then add to the butter/honey mixture. Take it off the heat and stir well. (It will foam up — this is completely normal.)
- Pour into the dry mixture and mix well. (The chocolate will melt with the heat of the butter.)
- Using your hands, roll a teaspoon of the mixture into balls and place well apart on the baking tray. Bake six at a time for 15 minutes as they will spread a lot.
- Remove from the oven and allow to sit on the baking tray for 5 minutes. They will firm up during this time, and then transfer to a wire rack to cool completely while you cook the next batch.
More about Anzac Day
Things to do on Anzac Day
Decorate the table for Anzac Day dinner
How to teach your children the importance of Anzac Day