This Thermomix ANZAC biscuits recipe makes the classic recipe loved by generations even easier! Perfect for lunch boxes, afternoon snacks... or just because.
I have to confess - when I first heard people were using their Thermomix to make ANZAC Biscuits, I thought they were just super lazy! I mean - classic ANZAC Biscuits are so easy to make with a bowl and wooden spoon anyway.
But I had a couple of readers asking if I had a Thermomix version, and so I adapted my recipe that I have been making since I was a kid. And... I hold my hands up... yes it is easier in the Thermomix!
So if you are looking for super duper easy peasy, then try out these Anzac Biscuits Thermomix style.
Why you'll love this recipe
- They are super yummy and incredibly moreish.
- They are very quick and easy - you can have freshly baked cookies in under 30 minutes.
- You can keep them in an airtight container for up to 2-3 weeks.
What are ANZAC Biscuits?
ANZAC Biscuits are a delicious oat and coconut cookie that have been loved by generations of families in Australia and New Zealand.
ANZAC biscuits are widely believed to have been created during World War I (ANZAC stands for Australia and New Zealand Army Corps), made by wives and womens’ groups who sent them to the soldiers stationed in Gallipoli.
The basic ingredients were easy to come by during the war and lasted well. This is one reason why they have no eggs in them, as eggs were scarce during the war.
This also meant that the biscuits lasted longer, which was important for sending across the world.
However, they are so delicious that I guarantee they won't last long in your house - they certainly don't in mine!
Traditional ANZAC Biscuits use the following ingredients:
- Golden Syrup - if you can't get hold of golden syrup you can substitute with honey, corn syrup or maple syrup. Golden syrup is much stickier than maple syrup but doesn't have the strong flavor of honey, so I would probably use both maple syrup and honey to make sure the cookies stay together when cooked, without the strong honey flavor.
- Plain Flour
- Rolled Oats - I recommend using whole rolled oats for this recipe. Avoid instant oats, which may cause your biscuits to spread too much and be too thin.
- Shredded Coconut - I prefer to use shredded coconut but you can also use desiccated coconut. When I was a kid I used to make them with fresh grated coconut and they were amazing!
- Brown Sugar
- Bicarbonate of Soda (Baking Soda)
See recipe card below for a full list of ingredients and measurements.
How to make ANZAC Biscuits in the Thermomix
To make Thermomix Anzac Biscuits, the first thing to do is melt the butter and golden syrup together.
Then you just add in all the remaining ingredients and mix together. Be sure to have the REVERSE function enabled.
Next use a cookie scoop or tablespoon to measure out balls of cookie dough onto a tray that is lined with baking paper. (I recommend two tablespoons, but you can vary them based on how big you want your cookies to be).
Then slightly flatten them before putting in the oven.
Make sure they have room to spread out when cooking, although they shouldn't spread too much.
Bake in the oven for 12-15 minutes until a rich golden colour. Allow to cool on the tray for a couple of minutes and then transfer to a cooling rack.
They will be quite soft when you take them out of the oven but they will firm up as they cool.
FAQS and Tips for Making Anzac Biscuits
If you can't get hold of golden syrup, you can substitute with honey, corn syrup or maple syrup. My choice would be a mixture of honey and maple syrup to ensure the right stickiness, without a too-strong flavour of honey.
Anzac Biscuits are made to last. Keep them in an airtight container and they should last 2-3 weeks. I guarantee they will all be eaten before then though!
This Anzac Biscuits recipe uses butter so is not vegan. To make vegan Anzac Biscuits, you could substitute the butter with margarine, vegan butter or coconut oil.
Love baking cookies? You may also like these thermomix recipes:
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Thermomix Anzac Biscuits
- 115 g butter
- 40 g golden syrup
- 30 g 2 tablespoon water
- 100 g rolled oats
- 120 g plain flour aka all purpose flour
- 140 g brown sugar
- 75 g shredded coconut
- 1 teaspoon bicarbonate of soda aka baking soda
- Pre-heat the oven to 160C / 320F. Line a baking sheet with baking paper.
- Chop the butter into pieces and add to the Thermomix bowl with the golden syrup. Melt for 2 minutes / 60 degrees / speed 2.
- Add the water, oats, flour, brown sugar, shredded coconut and bicarbonate of soda. Mix for 10 seconds / REVERSE / speed 2.
- Use a cookie scoop or spoon to measure out 1-2 tablespoons of the cookie mixture and roll into balls. Place on the baking tray and press down lightly, ensuring you leave room for the biscuits to spread a little.
- Bake in the oven for 12-15 minutes until a rich golden brown.
- Allow to cool on the tray for a couple of minutes then transfer to a cooling rack. The cookies will harden as they cool.