Crunchy Healthy Anzac Biscuits

Skip the store-bought biscuits and whip up a batch of healthy and crunchy Anzac biscuits in your own kitchen, just like my easy Anzac Slice.

Anzac biscuits have a rich history dating back to World War I.

The biscuits were sent by the wives and families of Australian and New Zealand soldiers serving overseas as a way to provide a tasty and nutritious treat that could withstand the long journey.

Anzac biscuits are now a beloved treat in both countries and around the world.

Furthermore, the best part? Like my homemade Arnotts cream Kingstons, you can make a healthier version of this classic treat in your own kitchen.

You’ll get to enjoy a delicious snack that pays homage to a rich history, all while nourishing your body with wholesome ingredients.

🍪 Why You Will Love This Recipe

• Healthier ingredients.

• Quick and easy.

• Crunchy and crisp.

• Only 7-ingredients.

• Lunch-box friendly.

☕ Serving Suggestions

Enjoy your crunchy Anzac biscuits alone as a quick healthy snack or try these delicious serving suggestions:

• Tea, coffee or hot chocolate: Anzac biscuits are traditionally served with a cup of tea or coffee, making them a perfect mid-morning or afternoon snack.

• Top with yogurt and fruit: For a healthier breakfast option, enjoy a couple of Anzac biscuits topped with yogurt and fresh fruit. This is a delicious and satisfying way to start your day.

• Sandwich with nut butter: Spread nut butter between two Anzac biscuits for a quick and easy snack that’s high in protein and healthy fats.

• Dip in chocolate: Dip half of each biscuit in melted dark chocolate for a decadent treat that’s still healthy.

• Make ice cream sandwiches: Sandwich vanilla ice cream between two Anzac biscuits for a fun and delicious dessert that’s sure to please.

• Crumble on top of yogurt or oatmeal: Crumble a few biscuits over a bowl of yogurt or oatmeal for added texture and flavor.

• Pack in a lunch box: Anzac biscuits make a great addition to a lunch box. They are portable, filling, and can be enjoyed on the go.

📋 Ingredient Notes & Substitutions

• All-purpose flour: Is also known as plain flour in Australia. Be sure to check out my guide on how to accurately measure basic baking ingredients. 

• Desiccated coconut: is also known as finely shredded coconut. Do not substitute with coconut flakes or bigger shredded coconut.

• Old-fashioned rolled oats: which are whole rolled oats. This recipe has not been tested using quick oats, steel-cut oats, or instant oats.

• Coconut sugar: can be substituted with regular light brown sugar. Keep in mind your biscuits will have a softer/chewier texture if you use brown sugar.

• Salted butter: can be substituted with unsalted butter, just add a pinch of fine salt/Kosher salt to the recipe.

• Rice malt syrup: great replacement for golden syrup. Can be substituted with the same quantity of maple syrup or honey. Keep in mind your Anzac biscuits will be sweeter if you use these.

• Baking soda: Do not substitute this for baking powder.

🥣 Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Step one: In a large mixing bowl, add flour, oats, coconut and sugar. Mix well to combine with a wooden spoon.

Step two: In a small pot, combine butter and syrup over low-medium heat. Stirring occasionally. Heat until the butter has completely melted.

Step three: Turn off the heat and immediately add baking soda, giving it a quick stir to combine. It will froth up.

Step four: Immediately pour into the dry mixture. Mix until well combined.

Step five: Scoop one heaped tablespoon of mixture and roll it into a ball. Place on the lined tray and press down firmly using the palm of your hand to flatten it into a round biscuit.

Be gentle as they can crumble easily. Repeat with the remaining mixture. 

Step six: Bake for 15-18 minutes or until golden and crisp. Remove from oven and cool on the tray for 5 minutes. Transfer to a wire rack to cool completely. Serve and enjoy! 

💭 Expert Tips

• Measure your baking ingredients accurately: to achieve the best results. Check out my helpful guide on how to measure basic ingredients.

• Add baking soda immediately: after turning the heat off the pot with the melted butter and syrup, stir through the baking soda while the mixture is still hot.

• Pour the frothy mixture into the dry ingredients immediately: straight after you stir through the baking soda, pour the mixture over the dry ingredients and combine.

• Use parchment paper: Use parchment paper to line your baking tray, as this will prevent the biscuits from sticking and make clean-up a breeze.

• Flatten the biscuits: Flatten the biscuits slightly before baking to ensure they cook evenly and have a crispy texture.

• Longer bake time for crisp and crunchy biscuits: Bake your Anzac biscuits for the full time for the ultimate crunchy and crisp Anzac biscuit.

⏲️ Storage Instructions

Store Anzac biscuits in an airtight container, at room temperature for 1 week.

Freeze Anzac biscuits by making sure they have cooled completely and place them in a single layer in the sealed container or zip-lock bag.

Separate layers with parchment paper to prevent them from sticking together. Label with the name and date. Freeze for up to 3 months.

Thaw frozen biscuits on your kitchen counter for several hours or in the fridge overnight until defrosted.

💬 Recipe FAQ’s

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