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Anzac Biscuits. Recipe for great oatmeal and coconut cookies

Anzac Biscuits. Recipe for great oatmeal and coconut cookies

people icon For 6 euro icon € 0.8 /pers. calories icon 222 kcal/100g


  • 100g. oat flakes
  • 100g. grated coconut
  • 130g. all-purpose wheat flour
  • 120g. of butter
  • 1 tablespoon golden syrup (or honey if not available)
  • 1 teaspoon baking soda (8 grams)
  • 120g. of sugar
  • 50 ml. of water

Anzac biscuits, also known as Anzac biscuit , are one of the best-known sweets on the other side of the world, in Australia and New Zealand. These cookies have a lot of history behind them, as their origin dates back more than a century and dates back to the First World War. The most characteristic thing they have is that they do not contain eggs , so they are a great recipe if you want to replace that ingredient .

This recipe is a great option to add to your list of Christmas cookies , having a novel flavor, simple preparation and a great result. Furthermore, with good storage , Anzac biscuits will last a long time, so you can prepare a few and leave them to enjoy at any time. The combination of oats, coconut butter and syrup is a great option for a unique flavor and, on top of that, we will only need 25 minutes to prepare them.

Before getting into the recipe, it is worth taking a look at the history of these cookies, since the choice of ingredients has a lot to do with the context in which they begin to gain popularity.

As we told you, Anzac biscuits have a lot to do with war. Its name comes from the acronym ANZACs, which refer to the Australian and New Zealand Army Corps . They had this name because, among the rations that army soldiers had, were these delicious cookies with a particularly original component: golden syrup.

This syrup replaced the egg because it was a better ingredient for preservation, which made the cookies last the months of travel to Europe during the war. With all the history behind it, it makes you want to try them, right?

How to make Anzac biscuits

  1. The first thing we will do is preheat the oven to 180ºC. Once we have put it in, we heat the butter with the syrup in a small saucepan. If you don’t have syrup at home, you can replace it with honey. The result is not the same, but the cookies will come out delicious.
  2. In a deep plate, mix the baking soda with half a tablespoon of boiling water. We mix well and add to the saucepan with the butter and syrup to stir.
  3. In a bowl, mix the oat flakes with the wheat flour, the grated coconut and the sugar. When we have the ingredients well mixed, we make a hole inside, forming an “o”, and pour the mixture from the saucepan into the hole. Now, we stir all the ingredients well.
  4. We should end up with a pasty dough, the key now is to mix well until we achieve a very dense texture. Once we have that dough, we divide it into more or less equal portions. We should get around 20 servings.

Baking and final presentation of Anzac biscuits

  1. We place the portions on a baking tray on top of greaseproof paper. It is important to leave a separation between one portion and another, because they will grow in the oven and we do not want them to stick together.
  2. We flatten each portion a little with the bottom of a glass and leave them flat. We put the tray in the oven, which should already be hot, for eight minutes at 180º C with heat up and down.
  3. Once we see that they are beginning to brown, we remove them and let them cool a little on the same tray that we have prepared them. With that, we will have them ready to consume.

The good thing about this cookie recipe is that it is super quick and looks great. It is normal that Anzac biscuits were popular at the front, even in the most difficult places a good sweet takes away the bitterness of the moment!

We can enjoy these cookies in the tranquility of our homes. In addition, these dates give rise to preparing sweets in the kitchen, from gingerbread dolls to good pollorones . What is the homemade Christmas sweet that you like the most?

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