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Anzac Biscuit

A pile of Anzac cookies sitting on a polka dot serviette

Are you having issues making Anzac biscuit cookies in your Thermomix? If so, I’ve written this recipe with you in mind. However, we’ve also catered for those of you who prefer a conventional food processor, as this recipe will provide you with brilliant Anzac Cookies using either method.

If you love the idea of making quick cookies (that just work) and want even more, then check out our Cookie Courses and eBooks, where I explain everything behind my method, and provide you with loads of tips and recipes.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
Anzac cookies on a wire cooling rack.
Anzac biscuits on a tray to cool

If you get the baking just right, then these are the perfect combination of crunchy on the outside and chewy on the inside. I know some like crunchy, some like chewy, and some don’t care because they’re yummy however they come. So they’re the best of both worlds. In my courses, I explain how you can create the cookie texture that you’re looking for.

There’s a bit of science behind the making and baking of cookies. If you haven’t been taught or shown, then you can have issues. But don’t feel bad. There are some simple (but not always well known) rules. If you have cookie baking issues, that’s another reason to grab my online cookie course. You can do this course anytime, on any device you want. It doesn’t take long, and you’ll quickly become a cookie master. I know I’m banging on about it, but it’s super frustrating when your cookies spread all over the tray. ??? We’ve kept the price low so that everyone can have access. Want to see what’s included in the first course?

What can go wrong when making cookies?

Before creating our cookie course, I asked you (my fabulous readers) what issues you had experienced. These are some of the major things we spent time on. But the great thing about our online courses is that we don’t just drop you after you’ve purchased. We are here to answer any questions you may have, and if you like, you can join our Facebook Group Page, and share what you have created.

  • Cookie spread: (this issue kept coming up again and again)
  • Soft cookies:
  • Rock hard cookies:
  • Cookies fall apart:
  • Greasy cookies:
  • Crispy on the outside and raw on the inside:
  • Dry and crumbly:
  • Too flat:
  • Tough cookies: I sometimes pretend to be one of these ???

What can go wrong when making Anzac biscuits?

When it comes to Anzac biscuits, people have differing ideas. I’ve created this recipe, so there’s a mix of crunchy and chewy if you get your baking times right. If you under bake these, they’ll be soft; if you over bake, they’ll become a little harder, although they shouldn’t become like rocks, as they’d burn first. I’m sure you’d notice that! ???

If your Anzacs spread, your butter was too warm. Chill them for at least 30 minutes before baking, and this should help.

If you’re Anzacs are greasy, here are some tips. Chill them as above; make sure you’ve used good quality unsalted butter (something that doesn’t have water in the ingredient list). Don’t grease your tray; either use a non-stick or baking paper. I’m not fond of silicone mats for Anzacs. I know it’s nice to use them, but baking paper will work better for these cookies.

If this recipe ends up really hard, then you may have overbaked them. They shouldn’t be too hard because the ingredients won’t allow it. But if they do, pop them in an airtight container with a slice of bread and leave them for 24 hours. They’ll be fine after that.

Dry and crumbly? Did you use instant oats or break the oats up too much in the processor? We want to keep those oats reasonably intact.

When should you pull them out of the oven? That’s a very good question! It’s a little hard to tell base on their colour, but you’re looking for a touch of brown around the edges. If you don’t have any colour, they’ll be soft; if you wait for the whole cookie to be dark brown, they’ll be pretty firm.

When you take them from the oven, they will be soft until they’re completely cold. The sugars soften/melt and pretty much turn to liquid when they’re at the hottest temperature. Think of what happens with making caramel, and this will help you understand these cookies.

Ingredients used in my Anzac Biscuit recipe

  • Plain Flour (all purpose): For home I don’t purchase self raising, as I prefer to make it as I need it. It saves me having to buy it separately and store it, and I know it’s always fresh. Yep, SR flour can loose it’s raising ability as it ages.
  • Bicarbonate of soda: Bicarb is the better raising agent for these cookies. It will work better than baking powder because the recipe has enough acid.
  • Salt: I love flaked salt. It’s so nice to have that hint of salt on the pallet. I use Murray Valley Pink Salt. This is an Australian product and it’s wonderful and minerally. If you can’t get it, I do suggest you use a good quality flaked salt. If you use plain table salt, I recommend halving the quantity.
  • Brown sugar and white sugar: I use both in this recipe to give me the texture I want. We discuss this in our courses and explain how it works. But trust me when I say, these cookies will be crunchy on the outside and chewy on the inside if you bake them off correctly. It’s all due to the sugar (and your baking skills).
  • Unsalted butter: I only use unsalted butter for cooking or baking. t gives me complete control on how much salt I have in any given recipe.
  • Rolled oats: Pick up rolled oats for this one. Don’t use instant oats or your cookies will turn out weird. Certainly not the texture you’ll want.
  • Shredded coconut: I only buy shredded coconut these days because I can easily turn it into desiccated and if a recipe calls for shredded and I only have desiccated, its just not the same. I like the texture it brings to these Anzacs
  • Golden syrup or honey: My preference is definitely golden syrup for the flavour. Although we have been to Beechworth (In Victoria) and picked up some wonderful jars of different flavoured honey, and some of these will be delightful.
  • Vanilla extract: What can I say about vanilla extract? Just get a good one. I make my own, I don’t crush the pods, which seems silly to me, as most of the flavour is in the seeds. Be careful because you can have mold issues with the blitzing of whole pods, which some (not me) recommend. Good vanilla is expensive these days, but its worth it.

Alternatives to Anzac biscuits

Close up of Anzac cookies on a cooling rack

Anzac biscuit

5 from 9 votes

5 stars tells us you love the recipe

becs-table.com.au
This super easy Anzac biscuit recipe is made in either a thermomix or food processor. Follow the steps for crunchy on the outside and chewy on the inside.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes
Difficulty Easy
Course Biscuits
Cuisine Australian
Servings 20
Method Food processor, Thermomix

Equipment

  • 1 Thermomix or Food Processor

Ingredients
  

  • 135 g plain Flour
  • ½ tsp bicarbonate of soda
  • ½ teaspoon of Flaked salt or ¼ tsp fine table salt
  • 90 g brown sugar
  • 60 g caster sugar
  • 125 g unsalted butter
  • 80 g rolled oats not instant
  • 20 g shredded coconut I prefer shredded to desiccated here
  • 60 g golden syrup or honey
  • 5 g or 1 tsp vanilla extract

Instructions
 

Want this as a Thermomix guided recipe?

  • Click here to send it to Cookidoo. After clicking the link, log into Cookidoo and either make or save the recipe. If you want video instructions for adding recipes to Cookidoo, just click here.

Method (TM or Food Processor)

  • Add the flour, bicarb, salt, sugars and cubes of cold butter to the food processor or TM bowl. Process until the mix resembles fine bread crumbs TM: MC in Set to mix for 10 sec/speed 6.
  • Add in the oats and coconut, then mix at low speed in the food processor to combine TM: 5 sec/reverse/speed 5.
  • Weigh in the golden syrup and vanilla and set the Food Processor to mix on a slow speed so as not to break up the oats too much. TM: 5 sec/ reverse/speed 5.
  • Remove the mix from the bowl and portion into 30 g balls. Set the balls on a baking tray with plenty of space to spread, place them in the fridge to chill. Chill for at least 15 minutes, then turn on your oven.
  • Set the oven to 160°C fan (320°F fan). Once at temp, remove the trays from the fridge and place them straight into the oven; bake for around 15 minutes turning the trays after 10 mins if needed.
  • Remove from the oven when the edges feel firm, but leave on the trays until cool. These cookies will be very soft while they’re warm; best not to try and move them until they’re completely cold.

Want to know more?

Would you like to learn how to make awesome cookies with your food processor or thermo appliance? Our Perfect Cookies 1 (or 2) Course will make you an expert. Its online, quick, fun and easy.Picture of cookies for online courses

8 Comments

  1. 5 stars
    Thanks for the great Anzac biscuit recipe Bec. Mine came out looking and tasting the part. Very happy with them. Not sure any will survive to the 26th!?

  2. 5 stars
    Absolutely fabulous Anzac biscuits. 100% of my family members and I loved them. Best recipe by far. Thank you Bec.

  3. 5 stars
    Delicious. Worked out beautifully, of course. Thanks for the recipe Bec and all the valuable information.

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