Mary Berry ANZAC Biscuits

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.
Mary Berry ANZAC Biscuits
Mary Berry ANZAC Biscuits

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 ANZAC Biscuits

Course: Dessert, SnacksCuisine: UK
Servings

45

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

75

kcal

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.

Ingredients

  • ⅔ cup (150g) salted butter, softened

  • ⅔ cup (150g) salted butter, softened

  • 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

Directions

  • 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.
  • 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.
  • 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.
  • 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.
  • Bake Until Golden: Bake for 8–10 minutes, or until the biscuits spread out and turn golden brown at the edges.
  • 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.

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