Spiced Honey Anzac Biscuits: A Warm Twist
If you love traditional Anzac biscuits but crave a little extra warmth and sweetness, this spiced honey Anzac biscuits recipe is for you. These golden, chewy treats blend the classic Aussie biscuit with a hint of spice and the rich flavour of honey—a perfect twist on an old favourite. Whether you’re baking for Anzac Day or just a cozy afternoon, here’s how to make this variation on the traditional Anzac biscuits. Watch my video below to see how I honour my father’s WWII legacy with this recipe!
Why You’ll Love These Spiced Honey Anzac Biscuits
These biscuits offer a delightful spin on the traditional Anzac, with warm spices and honey adding depth. Inspired by my family’s wartime stories, they’re a comforting bake that pairs beautifully with tea. Perfect for sharing, they carry the spirit of Anzac Day.
Here's What You Need to Make Spiced Honey Anzac Biscuits at Home
- Rolled Oats: Add a hearty, chewy texture and nutty flavour, a signature of traditional Anzac biscuits.
- Plain Flour: Provides structure and binds the dough, ensuring the biscuits hold their shape.
- Brown Sugar: Brings moisture and a deep, caramel-like sweetness that complements the spices.
- Caster Sugar: Offers a lighter, quick-dissolving sweetness for a balanced flavour and crisp edges.
- Desiccated Coconut: Boosts texture with a slight chew and adds a subtle, sweet nuttiness.
- Unsalted Butter: Gives richness, tenderness, and a creamy base flavour; unsalted lets you control saltiness.
- Honey: Adds floral sweetness and stickiness, enhancing moisture and the spiced twist.
- Golden Syrup: Provides a toffee-like depth and helps bind the mixture, a classic Anzac touch.
- Cinnamon: Introduces warm, aromatic spice that elevates the flavour profile.
- Nutmeg: Adds a subtle, earthy spice note, pairing with cinnamon for complexity.
- Salt: Enhances all flavours, balancing sweetness and bringing out the spices.
- Bicarb Soda (Baking Soda): Reacts with the hot water to create lift, making biscuits slightly airy and crisp.
Here’s how to make them—simple, no-fuss, and ready to fill your biscuit tin:
Mix the dry ingredients together in a bowl. Then melt the butter, honey and golden syrup together in a pot. Add the bicarb soda to the boiling water, allow it to fizz, then add that into the butter mix. It should froth up, if it doesn’t return it to the heat and stir, if it still doesn’t froth then there might be a problem with your bicarb soda. If this happens, use it anyway, butter is expensive! Mix it into the dry ingredients.
Allow it to cool a little, then roll it into walnut size balls and place them onto a lined baking tray allowing room to spread. Place them in the oven for 12-15 minutes. When they’re baked, leave them on the tray to cool until just warm, they’ll be very soft when they come out of the oven. When they’re firm enough, place them on a wire rack to cool completely.
Storage Tips
Keep your biscuits in an airtight tin—they’ll stay fresh for weeks (if they last that long!).
Honour Anzac Day with Me
This Anzac Day, bake my spiced honey Anzac biscuits to celebrate our history. For more, try my White Chocolate Macadamia Cookies.
Ingredients
100g rolled oats
140g plain flour
100g brown sugar
60g caster sugar
80g desiccated coconut
125g unsalted butter
40g honey
20g golden syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water
Directions
Preheat your oven to 160°C. Line a baking tray with parchment paper.
In a large bowl, combine the oats, flour, brown sugar, coconut, cinnamon, and nutmeg. Stir with a whisk so the spices spread evenly.
In a small saucepan over low heat, melt the butter with the honey and golden syrup until smooth and combined. Remove from heat.
Mix the bicarb soda with the boiling water in a small cup (it’ll fizz a bit), then stir it into the butter mixture.
Pour the wet mix into the dry ingredients and stir until it forms a sticky, chunky dough.
Roll tablespoon-sized balls of dough and place them on the tray about 5cm apart (they’ll spread). Flatten them slightly with your hand or a fork.
Bake for 12-15 minutes until golden brown. For chewier biscuits, pull them out after 12 minutes; for crispier biscuits, leave them go for the full 15 minutes.
Let them cool on the tray for 5 minutes (they’ll harden up), then move to a wire rack.
Tips for Perfect Anzac Biscuits
- Precision Matters: A digital scale for Anzac biscuits ensures consistency—honey spiced biscuits can get sticky, so exact measurements prevent a doughy mess. Use measuring spoons for tiny amounts like spices.
- Texture Tweaks: Want them chewy? Slightly underbake. Crispier? Leave them in a minute longer.
- Storage: Keep these Australian biscuits in an airtight tin—they’ll stay fresh for weeks (if they last that long!).
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