Mary Berry ANZAC Biscuits

I’ll be honest—I wasn’t expecting much from these humble-looking biscuits. No eggs, no fancy spices, and definitely no flashy icing. Just oats, coconut, sugar, and golden syrup. But sometimes, simple hits harder than fancy ever could.

The first time I made these, I overbaked half the batch and underbaked the rest (got cocky and baked two trays at once—don’t do that). But the chewy-crisp texture when you do get it right? Completely addictive. My second go, I nailed the timing and added a sneaky pinch of cinnamon. It gave them a bit of warmth that felt oddly nostalgic.

So if you’ve got 20 minutes, a saucepan, and some butter on the go, let me show you how I fixed those flops—and found a biscuit that’s surprisingly emotional to bake.

Why This One Works So Well

The reason these ANZAC biscuits work is all down to the butter-golden syrup-sugar base. You melt it together (not cream it), which gives the biscuits a caramel-like richness and chew.

Most recipes treat the oats and coconut as filler—but they’re the real stars here. The texture combo is key. I tried using quick oats once and lost all the bite. Big mistake.

Also: Mary Berry’s version uses baking powder instead of the traditional bicarbonate of soda, which makes them a touch more tender and less likely to go brittle. I didn’t think that would matter—but it really did.

INGREDIENTS + WHY THEY MATTER

• Salted Butter – Adds flavour depth. I tested with unsalted and added salt separately—honestly not the same.
• Golden Syrup – Gives that signature chewy texture and rich toffee note. Corn syrup works, but lacks depth.
• Granulated Sugar – Keeps the biscuits crisp at the edges. Brown sugar made them too soft.
• All-Purpose Flour – Just enough to bind—don’t overdo it or they go cakey.
• Baking Powder – A gentler lift than bicarb, so they don’t puff too much.
• Salt – Rounds out the sweetness.
• Shredded Coconut – Adds a toasty texture. Desiccated works too but the result’s drier.
• Rolled Oats – The backbone. Quick oats = too soft, steel-cut = too hard. Stick to rolled.

Making It Yours (Without Ruining It)

Here’s what actually worked in my tests:

• Vegan Swap – Plant-based butter + maple syrup (instead of golden). Slightly softer, still lush.
• Gluten-Free Version – Used GF flour + certified GF oats. Held up surprisingly well, but bake time was closer to 9 mins.
• Extra Flavour – A pinch of cinnamon or nutmeg adds warmth. I also tried chopped dried apricots once—delicious, but use only ¼ cup or it overwhelms.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Spread too much	Mixture too warm when shaped	Let it cool slightly before scooping
Turned dry and crumbly	Overbaked or used too much flour	Stick to 8–10 mins and weigh your flour
Hard as bricks by day two	Stored uncovered	Use an airtight tin—moisture matters

HOW TO MAKE MARY BERRY’S ANZAC BISCUITS

1. Preheat your oven to 175°C (350°F). Line two trays with parchment or lightly grease.
2. Melt butter, sugar and syrup in a saucepan over low heat. Stir until glossy and smooth—don’t let it bubble.
3. Stir in dry ingredients: flour, baking powder, salt, oats, and coconut. It’ll look a bit crumbly—don’t panic.
4. Scoop and shape: Spoon small mounds onto trays. Flatten with the back of your spoon (they won’t spread much).
5. Bake for 8–10 mins: Watch for golden edges. They’ll firm up as they cool.
6. Cool on trays 5 mins, then transfer gently to a rack. If they’re stuck, pop back in oven for 1 min to loosen.

TIPS FROM MY KITCHEN

• I shape them with wet fingers—makes flattening easier without sticking.
• If you want them softer, bake one tray at 8 mins, one at 10. Then decide your favourite.
• I never double the batch in one go—they cool too fast to manage.

STORAGE + SERVING

• Keeps: Up to a week in an airtight tin (metal tins keep the best crunch).
• Freezing: You can freeze them baked or unbaked. I freeze dough balls and bake straight from frozen—just add a minute or two.
• Serving tip: Brilliant with black tea. Also weirdly good crumbled over vanilla ice cream.

FAQs – Real Query Answers

Q: Can I use honey instead of golden syrup?
A: Not really. Honey burns faster and changes the flavour. If you must, try maple syrup or light corn syrup instead.

Q: Why are my ANZAC biscuits too soft?
A: Likely underbaked or too much syrup. Try baking a minute longer and flattening them more before baking.

Q: Can I make the dough ahead?
A: Yes! I’ve kept it in the fridge overnight. Just bring it to room temp before baking or the biscuits won’t spread properly.

Q: Are ANZAC biscuits meant to be chewy or crunchy?
A: Both! The edges should be crisp and the centre chewy—bake time controls that balance.

Try More Recipes:

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