The Australian counter classic — oats, coconut, golden syrup, no egg. One pot, one bowl, enormous margin, long shelf life. Bake time alone decides the product: 12 minutes chewy, 15 minutes crunchy — pick one and be consistent, customers buy by texture. Yield: 40 biscuits at ~38g. Note: to be sold as "Anzac biscuits" in Australia the traditional recipe must be respected (DVA protects the name — no chocolate chips, no rebranding as cookies).
Yield: 40 portions · Prep 20 min · Bake 15 min
Ingredients
300 g rolled oats
300 g plain flour
300 g raw sugar
250 g desiccated coconut
250 g unsalted butter
120 g golden syrup
8 g bicarbonate of soda
40 ml boiling water
Method
Dry mix Combine oats, flour, raw sugar, and coconut in the mixer bowl or a large tub. No mixer needed beyond a paddle turn — this is a melt-and-mix dough.
Syrup and bicarb Melt butter and golden syrup together over medium heat. Dissolve the bicarb in the boiling water, add to the hot butter, and stir as it foams — the carbonate froth is what opens the biscuit's honeycomb texture and drives the golden colour.
Combine Pour the foaming butter over the dry mix and combine to an even, clumping dough. If it looks dry, a further 10-20ml hot water brings it together; humidity changes the coconut daily.
Portion and flatten Portion 38-40g, roll, tray with generous spacing, and flatten to 1.5 cm — Anzacs spread. Consistent flattening is consistent diameter across the batch.
Bake to spec Bake at 160°C fan: 11-12 minutes for chewy (golden rim, blond centre), 14-15 for crunchy (even deep gold). Rotate once. They leave the oven soft and set as they cool — do not test doneness by touch.
Cool and hold Cool 10 minutes on the tray before racking. Fully cooled, they hold airtight 2 weeks+ — one of the few counter lines that genuinely improves cash flow with a weekly bake.