Josh Emett’s 2026 Crunchy Anzac Biscuit Recipe
Serves 6
10 minutes prep time | 16 minutes Processing Time
Try New Zealand Chef, Josh Emett’s crunchy ANZAC biscuit recipe with Harraways oats! A classic Kiwi favourite.
Also try, Josh Emett’s Crunchy ANZAC Biscuits – if you love a chewy texture!
Nutritional Information
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1 cup Harraways Rolled Oats or Extra Creamy Scotch Oats
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75g butter, diced and cold
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3 tbsp golden syrup
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⅓ cup caster sugar
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½ cup desiccated coconut
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½ cup plain flour
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½ tsp baking soda
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2 tsp warm water
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Flakey sea salt
Ingredients
Josh Emett’s 2026 Crunchy Anzac Biscuit Recipe
Serves 6
10 minutes prep time | 16 minutes Processing Time
Try New Zealand Chef, Josh Emett’s crunchy ANZAC biscuit recipe with Harraways oats! A classic Kiwi favourite.
Also try, Josh Emett’s Crunchy ANZAC Biscuits – if you love a chewy texture!
Nutritional Information
Share
-
1 cup Harraways Rolled Oats or Extra Creamy Scotch Oats
-
75g butter, diced and cold
-
3 tbsp golden syrup
-
⅓ cup caster sugar
-
½ cup desiccated coconut
-
½ cup plain flour
-
½ tsp baking soda
-
2 tsp warm water
-
Flakey sea salt
Ingredients
Method
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Preheat your oven to 170°C (340°F). Line a baking tray with baking paper.
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In a small saucepan, warm the golden syrup over low heat. Remove from heat and let it cool slightly.
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In a small bowl, mix the baking soda with warm water, then add it to the golden syrup. Stir well.
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In a large mixing bowl, combine the dry ingredients: Harraways rolled oats, caster sugar, desiccated coconut and plain flour.
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Pour the golden syrup mixture into the bowl of dry ingredients, add the cold diced butter, and rub together until the butter is well combined.
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Take spoonfuls of the mixture and roll them into balls. Place them on the prepared baking trays and flatten with a fork. Sprinkle with sea salt.
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Bake in the preheated oven for about 16–18 minutes, or until the biscuits are a deep golden brown.
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Remove from the oven and allow the biscuits to cool on the trays for a few minutes before transferring them to a wire rack.
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