Soft & Chewy Anzac Biscuits
An easy recipe for the most deliciously chewy Anzac biscuits EVER! Made with self raising flour and quick oats, they're super quick to bake (only 5 mins prep!) and deliciously soft and chewy. The perfect snack alongside a hot cuppa.
Servings 12 Biscuits
Calories 222kcal
Cost $5
Equipment
- 2 Baking Tray lined with baking paper
Ingredients
- 180 g quick oats 6.34 oz, sub rolled oats
- 80 g white sugar 2.82 oz
- 150 g self raising flour 5.29 oz, sub plain flour + 2 tsp baking powder
- 150 g salted butter 5.29 oz, melted
- 1 tbsp golden syrup sub treacle, honey or maple syrup
- 3 tbsp water plus 1 tbsp extra if required
Instructions
- Pre-heat your oven to 160°C / 320˚F fan forced (or 180˚C / 356˚F conventional).
- Add the 180 g quick oats, 80 g white sugar and 150 g self raising flour to a large mixing bowl and give them a good stir.180 g quick oats, 80 g white sugar, 150 g self raising flour
- Pour the 150 g salted butter and 1 tbsp golden syrup over the dry ingredients and stir through. Add 3 tbsp water and mix well. Tip: add the final tbsp if needed to get the right texture, see notes for more info.150 g salted butter, 1 tbsp golden syrup, 3 tbsp water
- Scoop out a portion of dough and roll into a ball, then place onto your lined baking tray(s). Lightly flatten each biscuit with your hand (or a fork for a nice decorative effect). Repeat with the remaining dough, keeping plenty of space between each biscuit to expand while it bakes.
- Bake for 20 mins until golden brown. Remove from the oven and allow to cool for around 15 mins, then transfer to a wire rack to cool down completely.
Video
Notes
- Dough – Remember to lightly flatten the dough balls before baking otherwise you may end up with with baked oat balls instead of regular shaped biscuits!
- Consistency – This can vary depending on the absorbency of the oats you're using. If your dough is too dry, try adding an extra teaspoon of water and mix again (repeat as required). If it's too wet, add a little more flour. The dough should be sticky enough to hold together without crumbling, but not too moist either.
- Firmness - The baked bickies will be soft and slightly crumbly when you first take them out of the oven, so avoid being tempted to over-bake them. They'll firm up slightly (but still be nice and chewy) once cooled.
- Crunchier Biscuits – To make them crunchy, bake them slightly longer and use rolled oats, not quick oats. You can also split your batch in half, baking some as chewy and some as crunchy for the best of both worlds.
- Storage - Freshly baked Anzac biscuits will last for a few weeks when stored in the pantry in an airtight container. You can also freeze the unbaked dough (rolled into portions) OR the finished biscuits in an airtight container for up to a few months. Thaw them on the bench for an hour or so when you're ready to snack.
Nutrition
Calories: 222kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 81mg | Potassium: 69mg | Fiber: 2g | Sugar: 8g | Vitamin A: 313IU | Calcium: 12mg | Iron: 1mg