Mary Berry ANZAC Biscuits Recipe

Crunchy on the outside, chewy in the center, and filled with golden, buttery flavor—this Mary Berry ANZAC Biscuits Recipe is a beautiful twist on the traditional Australian and New Zealand classic. These oat-and-coconut biscuits were originally made to send to soldiers during WWI due to their long shelf life and simple ingredients. Mary Berry’s version stays true to the original but adds her trademark simplicity and perfect texture, making them an ideal treat for afternoon tea, gifting, or batch baking.

What are Mary Berry’s ANZAC Biscuits?

The Mary Berry ANZAC Biscuits are classic golden biscuits made from oats, desiccated coconut, golden syrup, flour, sugar, and butter. They’re known for their hearty, chewy-crisp texture and caramel-like flavor. These biscuits are egg-free, relying on golden syrup and a baking soda mixture to bind and create a light, slightly chewy structure. Mary Berry’s method keeps them easy to follow while ensuring even baking and rich flavor.

Other Mary Berry Popular Recipes

• Mary Berry Petit Fours
• Mary Berry Gingerbread Men
• Mary Berry Rainbow Cake
• Mary Berry Coconut Biscuits

Why You Should Try This Recipe

• No eggs required – Great for egg-free diets and simple pantry baking.
• Crispy yet chewy – The perfect texture for dunking or snacking.
• Freezer-friendly – Store the dough or baked biscuits easily.
• Ideal for gifting – They travel well and stay fresh for days.
• Simple ingredients – Everything you need is likely in your cupboard.
• Traditional with a twist – Mary Berry’s method ensures balanced sweetness and a foolproof result.

Ingredients Needed to Make Mary Berry ANZAC Biscuits

Each ingredient plays a specific role in texture, flavor, and structure:

• Plain flour – 125g (about 1 cup): The dry base of the dough.
• Rolled oats – 100g (1 cup): Adds heartiness and chew.
• Desiccated coconut – 75g (¾ cup): Brings richness and texture.
• Caster sugar – 100g (½ cup): Sweetens and adds slight crispness.
• Butter – 100g (unsalted): Gives a rich, buttery taste.
• Golden syrup – 2 tablespoons: Adds moisture and signature flavor.
• Bicarbonate of soda – ½ teaspoon: Helps the biscuits spread and brown.
• Boiling water – 2 tablespoons: Activates the bicarbonate for binding.

Equipment Needed

• Mixing bowl
• Saucepan (for melting butter)
• Wooden spoon or spatula
• Baking tray lined with parchment paper
• Wire cooling rack
• Tablespoon or cookie scoop (optional)

Instructions to Make Mary Berry ANZAC Biscuits

Step 1: Preheat and Prep

• Preheat oven to 180°C (160°C fan) or 350°F.
• Line two baking trays with parchment paper.

Step 2: Combine Dry Ingredients

• In a large bowl, mix together: flour, oats, desiccated coconut, and sugar. Set aside.

Step 3: Melt Wet Ingredients

• In a small saucepan, melt the butter and golden syrup over low heat.
• In a cup, dissolve the bicarbonate of soda in boiling water.
• Stir the soda mixture into the melted butter and syrup. It will foam up—this is normal.

Step 4: Mix and Form the Dough

• Pour the foaming butter mixture into the dry ingredients.
• Stir until fully combined into a soft, sticky dough.

Step 5: Shape the Biscuits

• Scoop out tablespoon-sized portions and roll into balls.
• Place on prepared trays, spaced apart, and press gently to flatten.

Step 6: Bake and Cool

• Bake for 10–12 minutes until golden around the edges.
• Cool on the tray for 5 minutes, then transfer to a wire rack.

What Goes Well With Mary Berry ANZAC Biscuits

• A cup of tea – Traditional and comforting.
• Freshly brewed coffee – Perfect for a mid-morning snack.
• Cold milk – A classic pairing, especially for kids.
• Fruit preserves or jam – Spread on top for extra flavor.
• Greek yogurt – Crumble a biscuit over for a crunchy topping.
• Dark chocolate drizzle – Adds richness without overpowering.
• Tropical fruit salad – Coconut in the biscuit pairs beautifully with pineapple or mango.

Expert Tips for Making the Best Mary Berry ANZAC Biscuits

These tips help you get that ideal balance of crunch and chew:

• Don’t skip the bicarbonate and hot water step – It’s key for texture and binding.
• Use rolled oats, not instant – For better bite and consistency.
• Watch the baking time – A minute or two can make the difference between chewy and crispy.
• Cool fully before storing – Prevents condensation and sogginess.
• Press biscuits gently – Flatten just a bit for even baking.
• Use golden syrup, not honey or corn syrup – For that authentic caramel flavor.
• Store in a biscuit tin – Keeps them crisp longer than plastic containers.

Easy Variations of Mary Berry ANZAC Biscuits

Add your own twist to this traditional recipe:

• Add chocolate chips – For a dessert-like upgrade.
• Include chopped nuts – Such as macadamia, almonds, or pecans.
• Use brown sugar – Adds a deeper molasses-like flavor.
• Stir in dried fruit – Try raisins, cranberries, or chopped dates.
• Add a pinch of cinnamon or nutmeg – For warming spice.
• Make them sandwich-style – Fill with marshmallow or ganache.

Best Practices to Store Mary Berry ANZAC Biscuits

• Cool completely before storing – Ensures they stay crisp.
• Use an airtight tin or glass jar – Best for keeping them fresh.
• Layer with parchment if stacking – Prevents sticking or breaking.
• Store at room temperature – Lasts up to 7–10 days.
• Freeze the dough or baked biscuits – Store in airtight containers for up to 2 months.

Best Practices to Reheat Mary Berry ANZAC Biscuits

These biscuits are best enjoyed at room temperature, but you can refresh them:

• Oven method: Warm at 150°C (300°F) for 3–4 minutes.
• Avoid microwave: It softens and may make them rubbery.
• Cool after reheating: Helps bring back the crunch.

How Can I Make Mary Berry ANZAC Biscuits Healthier?

• Use whole wheat flour – Adds fiber and nutrients.
• Reduce the sugar slightly – Coconut and golden syrup add natural sweetness.
• Add chia or flaxseed – Boosts omega-3 and texture.
• Use plant-based butter – Makes it suitable for dairy-free diets.
• Add finely grated apple or carrot – For added moisture and nutrition.

Nutrition Value (per biscuit):

• Calories: 145
• Protein: 2g
• Fat: 7g
• Carbohydrates: 18g
• Fiber: 1g
• Sugar: 8g
• Sodium: 80mg

FAQs

Do I need to chill the dough before baking ANZAC biscuits?

No, chilling is not required for ANZAC biscuit dough. The mixture is firm enough to shape and bake immediately, saving time without affecting the final texture.

Why do ANZAC biscuits not contain eggs?

ANZAC biscuits were originally made to last during wartime shipping, so eggs were avoided to prevent spoilage. The golden syrup and bicarbonate mixture bind the dough naturally.

How do I make ANZAC biscuits more chewy or more crispy?

For chewier biscuits, bake for 10 minutes and let cool on the tray. For crispier ones, bake for 12–14 minutes and let them cool completely on a wire rack.

Can I use quick oats instead of rolled oats in ANZAC biscuits?

It’s best to use rolled oats for texture and structure. Quick oats can make the biscuits softer and less defined, but they can be used in a pinch.

Final Words

This Mary Berry ANZAC Biscuits Recipe blends tradition with reliability—producing beautifully golden, chewy, and crisp biscuits that never fail to satisfy. They’re quick to make, easy to store, and just the right balance of sweet and wholesome. Bake a batch and enjoy with a warm drink or gift to someone who needs a little comfort.

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