Soft chewy irresistible Anzac Biscuits

Soft-chewy-irresistible-Anzac Biscuits

Soft chewy irresistible  Anzac Biscuits

FullSizeRender (31)

Today is Anzac day, here in Australia- a day of remembrance for the soldiers who fought  during World War 1 .Supermarkets are flooded with these traditional, Australian cookies . I decided to bake my own batch .

Just in case, if you are wondering  what does this biscuits have to do with war ?Anzac biscuits -as it is know today  , made with oats , coconut , golden syrup and no eggs , had the unique ability to stay fresh  for a long time , until it reached the Anzac  soldiers fighting overseas.Baked by moms , wives  and sweethearts , these biscuits symbolized love and care from home.

Here is my take on the famous, Australian classic   -rolled oats , coconut, golden syrup ,  flour and macadamia nuts .I hope you enjoy these biscuits as much as we did !

Soft-chewy-irresistible-Anzac Biscuits

Ingredients :

Preparation :30 mins

Makes 20

125 g butter , chopped .

1 cup (90 gms) rolled oats

1 cup (150 gms) plain (all purpose )flour

1 cup (220 gms) brown sugar, firmly packed .

3/4 cup(60gms) dessicated coconut

1/2 cup(65 gms) finely chopped macadamia nuts

2 Tbsp golden Syrup*

1/2 tsp bicarbonate of soda

2 Tbsp boiling water


1.Preheat oven to 180° C /160 ° C fan-forced .Grease and line a baking tray with baking paper .

2.In a medium saucepan , combine  butter and golden syrup , and stir over low heat until smooth .

3. Mix the baking soda with water and add to the butter mixture , stir to combine .

4.Add the other ingredients , stir to combine .

5. Roll level tablespoons of this mixture into balls . Place  5cms apart  on the baking tray and slightly press to flatten .Bake for 10 to 15 mins , until golden brown. Please make sure to remove  the tray from the oven when the biscuits turn slightly golden brown , if you leave it too long , you will end up with hard , brittle biscuits .Cool completely and  enjoy .

Cookie Tips:

Most Cookies will feel a little bit softer after they have been removed from the oven , they will become firm , when cooled . When in doubt about firmness , remove the cookies from the oven , then ‘push’ one of the cookies on the tray , if it slides, then it’s done , if it sticks to the  baking paper ,it needs more baking.

Additional Notes :

*Treacle, Maple syrup or honey can be substituted for Golden Syrup .

Almonds or cashews can be substituted  for Macadamia nuts.

Soft-chewy-irresistible-Anzac Biscuits

Recipe adapted from Australian Macadamias.

Coconut Macaroons

Coconut Macaroons

coc mac

Actually I intended to attempt macarons first, but, somehow got sidetracked and ended up baking macaroons instead .

What  is the difference you ask  ? well , macarons-  is made of egg whites , almond meal  and sugar and looks like a macaron , that is , if you are lucky  😉

Macaroon- is made of  egg  whites , coconut flakes and sugar. you don’t  have to be lucky with this one , they just turn out to be this  incredibly soft and chewy  macaroons  even on your un -lucky baking day !

coc mac 2

Recipe  adapted from Penny Shawana

TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling

Yield: about 1-1/2 dozen.


  • 1 1/3 cups flaked coconut
  • 1/3 cup sugar
  • 2 tablespoons plain flour
  • 1 pinch of salt
  • 2 egg whites
  • 1/2 teaspoon vanilla extract

Directions :

Preheat oven to 165° (365 F).

Line a baking tray with baking sheet (parchment paper )

In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.

Drop  spoonful of coconut mixture on the prepared baking sheet. Bake at 165° (365 F) for 18-20 minutes or until golden brown. Cool on a wire rack.

Notes :

Bake time and temperature may vary depending on your oven . to avoid burning , rotate the tray to ensure even baking.