Mary Berry ANZAC Biscuits

These classic Australian ANZAC biscuits, also known as “Diggers,” are crisp, chewy, and easy to make. With a rich buttery flavor, oats, and coconut, they are perfect for a snack or a homemade gift.

What Is An Anzac Biscuit

An ANZAC biscuit is a traditional Australian and New Zealand cookie made with oats, coconut, sugar, butter, and golden syrup. Originally sent to soldiers during World War I due to its long shelf life, these biscuits are crisp, chewy, and full of rich, buttery flavor.

Anzac Biscuit Ingredients:

• ⅔ cup (150g) salted butter, softened
• 1 tablespoon golden syrup or light corn syrup
• ¾ cup + 2 tablespoons (175g) granulated sugar
• ⅔ cup (75g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup (75g) shredded coconut
• 1¼ cups (115g) rolled oats

How To Make Mary Berry ANZAC Biscuits:

1. Preheat the Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Lightly grease two large baking sheets or line them with parchment paper.
2. Melt Butter and Sugar: In a medium saucepan, gently heat the butter, golden syrup, and sugar until the butter melts and the sugar dissolves. Stir well.
3. Mix Dry Ingredients: Remove from heat and stir in the flour, baking powder, salt, coconut, and rolled oats. Mix well until everything is evenly combined.
4. Shape the Cookies: Drop spoonfuls of the mixture onto the baking sheets, leaving space between them. Flatten each mound slightly with the back of the spoon.
5. Bake Until Golden: Bake for 8–10 minutes, or until the biscuits spread out and turn golden brown at the edges.
6. Cool and Set: Let the biscuits cool on the baking sheets for 5 minutes, then carefully transfer them to a wire rack to cool completely. If they harden too much before lifting, pop them back in the oven for 1–2 minutes to soften.

Recipe Tips:

• For a chewier texture, bake for 8 minutes; for a crispier bite, bake for 10 minutes.
• If the mixture is too dry, add 1–2 teaspoons of warm water to help it bind.
• To enhance the flavor, add a pinch of cinnamon or vanilla extract.
• Flatten the cookies well before baking, as they won’t spread much on their own.
• Bake in batches to avoid overcrowding the baking sheet, ensuring even baking.

Recipe Variations:

• Gluten-Free ANZAC Biscuits: Swap all-purpose flour for gluten-free flour and ensure oats are certified gluten-free.
• Vegan ANZAC Biscuits: Use plant-based butter and replace golden syrup with maple syrup or agave.

How To Store These ANZAC Biscuits:

Room Temperature: Store in an airtight container for up to 1 week to maintain freshness.

Freezer: Freeze in a sealed container for up to 2 months. Thaw at room temperature before serving.

Nutrition Facts (per biscuit):

• Calories: 75
• Carbohydrates: 10g
• Protein: 1g
• Fat: 3g
• Saturated Fat: 2g
• Sugar: 5g
• Fibre: 0.5g
• Sodium: 25mg

Try More Recipes:

• Mary Berry Lavender Shortbread Biscuits
• Mary Berry Fork Biscuits
• Mary Berry Ginger Oat Crunch Biscuits