Thermomix ANZAC Biscuits not Cookies!
As a child of the ’70s, I grew up with the sweet buttery goodness of ANZAC biscuits and milk. It’s such a typical Australian flavour. The biscuits were usually made by a nan or grandma and they were always available at a school fete or church stalls.
I’m sure most Australian would know they were originally baked by wives, mothers and girlfriends of soldiers, and were shipped overseas to their men during the war. For this reason, the ANZAC biscuits contain no egg or milk as they would need to stay fresh for long periods of transportation.
Enough about the history lesson, what makes a good ANZAC biscuit. There can be huge differences in opinion. Some people like a crunchy style biscuit, others like a softer stickier version. My recipe makes something of a compromise. The biscuit will come out of the oven quite soft but it will then crisp up as it cools.
ANZAC Biscuits Recipe made by hand
Our national biscuit is really simple to make by hand so if you don’t have a Thermomix, feel free to just get out a large mixing bowl and follow these instructions. The ingredients and quantities are given in the recipe card.
Anzac Biscuit Method
- Add butter and golden syrup to a mixing bowl.
- Microwave until the butter and syrup are melted.
- Add water then bicarb soda to the bowl, stir to combine.
- Place flour, oats, brown sugar and coconut into the bowl.
- Stir to combine.
- Form dough into 16 balls. Bake as per recipe card.
Having said that, everything is even easier in the Thermomix! See the recipe card below.
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Australian ANZAC biscuits are sweet & buttery, such a traditional Australian flavour especially on ANZAC day. The recipe is given for Thermomix or by hand.
- 120 g salted butter cut in cubes
- 50 g golden syrup approx 3 TBS
- 1 TBS water
- 1/2 tsp bicarb soda
- 165 g brown sugar
- 150 g plain flour
- 100 g rolled oats
- 1/2 cup desiccated coconut
Preheat oven to 180 degrees Celsius.
Line two cookie slides with baking paper.
Place butter and golden syrup in TM bowl. Melt 2min/Varoma/Speed 1
Add water and bicarb to the butter. Combine 10sec/Speed 4.
Add the brown sugar, flour, oats and coconut to the mixture. Knead 1 min.
Roll 20 small balls of dough and place 10 on each cookie slide.
Make sure you leave room for spreading. Press the dough balls down slightly so that they're round and disc shape and about 1-1.5cm thick.
Bake for approximately 15minutes or until golden. Leave on the tray to cool as they will still be quite soft.
Choosing Your Oats
There are many different types of oats available in the supermarket. You can choose to use either quick oats, rolled oats or steel cut oats. The finished ANZAC biscuits will vary depending on the type of oats you use. All oats will work in this recipe.
Quick oats have less fibre and are more processed so they will produce a thinner biscuit which will be moist and sweet.
Steel cut oats is a much less processed oat so the moisture will be absorbed into the oats and the cookie won't be as oily. It will also spread less on the tray.
Rolled oats will fall between the two others for moisture and thickness.
Everything is better with chocolate!
As a variation to the recipe, I also like to drizzle milk chocolate over my ANZAC biscuits. Just melts some chocolate in the microwave and drizzle it over once the biscuits have cooled.
If you’re looking for lunchbox treats this is a great recipe for back to school. Make sure you pin it so you’re ready when the little one return to school next week.
I’d love to hear your thought on the recipe. Please feel free to leave a comment, suggestion or a rating below.