3 hours ago
3
Elevate the icon with toasted coconut and sea salt. By pulling your trays two minutes apart, you can deliver both syrupy-soft and golden-crisp in a single batch.
Few bakes are as bound to national identity as the Anzac biscuit. Born of wartime necessity – when eggs were scarce and golden syrup became the essential binder – these biscuits were prized for their ruggedness and their ability to survive the long journey to the front lines.
Today, the “Anzac” name is legally protected; the Department of Veterans’ Affairs ensures that anything sold under the title honours the original blueprint. They are strictly biscuits, never cookies, and remain blissfully free of modern distractions like chocolate or fruit.
This version stays true to those storied foundations while offering two respectful refinements. I use a blend of desiccated and shredded coconut, lightly toasted beforehand to deepen the aroma and add a more complex texture. A final, delicate sprinkle of flaky sea salt is added to sharpen the buttery, caramel notes of the syrup. These are gentle nudges rather than departures – made in the spirit of care, while preserving the character of a biscuit that has endured for more than a century.
Ingredients
40g shredded coconut
30g desiccated coconut
140g plain flour
100g rolled oats
100g caster sugar
80g soft light-brown sugar
1 tsp ground ginger (optional)
½ tsp fine sea salt (a little less if using fine table salt)
120g unsalted butter
40g golden syrup
1 tsp bicarbonate of soda
30ml hot water from a recently boiled kettle
flaky sea salt for sprinkling
Method
Step 1
Heat the oven to 165C fan-forced (180C conventional). Line two large baking trays with baking paper (see note).
Step 2
Spread the shredded and desiccated coconut on a separate baking tray (see note) and place in the oven to toast until golden and fragrant, about 5 minutes. Set aside to cool completely.
Step 3
In a large mixing bowl, combine the flour, oats, caster sugar, brown sugar, ginger (if using) and salt. Add the cooled coconut and stir well to evenly distribute everything.
Step 4
Place the butter and golden syrup in a small saucepan over low heat and warm until the butter has melted and the mixture is smooth.
Step 5
In a small heatproof bowl, dissolve the bicarbonate of soda in the hot water, then immediately stir it into the butter mixture – it will foam. Pour this into the dry ingredients and mix thoroughly, pressing and folding until the mixture comes together. The dough should feel cohesive but slightly tacky.
Step 6
Scoop heaped tablespoons of dough (about 40g each) and roll into balls. Arrange on the prepared trays, leaving plenty of room for spreading, then flatten slightly with the palm of your hand. Bake for about 15 minutes for a chewy centre, or push it to 17 minutes if you prefer a biscuit with more crunch. They should be golden brown.
Step 7
While the biscuits are still hot and pliable, place a round cutter – slightly larger than the biscuit itself – over each one and gently “swirl” in a circular motion to bring the edges into an even shape. Finish with a precise scatter of sea salt (3-5 flakes per biscuit is ideal). Let them firm up on the tray for 5 minutes before transferring to a wire rack; they will continue to crisp as they cool.
Notes
- If you only have two trays, use one to toast the coconut at step 2, then line it with baking paper to prevent the biscuits from sticking.
- I toasted both types of coconut on the same tray but kept them separated at opposite ends, just in case one browned faster. As it turns out, they coloured at the same time in all my tests.
The best recipes from Australia's leading chefs straight to your inbox.
