Ottolenghi Anzac Biscuits with Oats and Coconut

Ottolenghi-Style Anzac Biscuits

These Anzac biscuits are crisp on the edges with a chewy middle, built on oats, coconut, and honey for a toasty, caramelized finish. The method is straightforward, with a hot butter mixture binding the dry ingredients before baking.

Inspired by the Ottolenghi and Helen Goh version, this batch makes 20 generous biscuits that keep well for days and pair perfectly with tea or coffee.

Why This Recipe Works

Gently melting butter with honey creates a glossy syrup that coats the oats and coconut, helping the biscuits bake evenly and develop flavor. The bicarbonate of soda reacts with the warm syrup, giving the biscuits their light, crisp texture.

Ingredients Overview

Rolled oats, crushed bran flakes, and desiccated coconut give the biscuits their signature chew and crunch. Light brown sugar adds caramel notes, while raisins provide small pockets of sweetness.

How to Make Anzac Biscuits

Mix the dry ingredients first so the sugars and raisins distribute evenly. The hot butter mixture should be poured over the bowl right after the bicarbonate is stirred in, then mix just until the dough holds together. Shape the rounds generously and leave space on the tray since they spread as they bake.

Tips, Variations, and Storage

If you want a slightly thinner biscuit, press the rounds flatter before baking. For extra texture, increase the coconut flakes on top. Store in an airtight container at room temperature for up to 5 days.