Harraways oats have been used to bake scrumptious golden Anzac biscuits for generations, honouring our New Zealand servicemen and ladies.
Chef Josh Emett bakes conventional Anzac biscuits yearly as a tribute to his grandfather, Rayner Puch, Lieutenant of the twenty fourth Battalion, a proud WWII veteran and a real Kiwi who embodied the spirit of bravery and camaraderie.
This 12 months, Josh has determined to settle a long-running kitchen debate forward of Anzac Day: do you like your Anzac biscuits crunchy or chewy?
Each of Josh’s recipes are under. Readers can have their say within the ballot under.
Josh Emett’s 2026 Chewy Anzac Biscuit Recipe
1 cup of both Harraways Rolled Oats or Harraways Additional Creamy Scotch Oats50g butter2 tbsp golden syrup⅓ cup caster sugar¾ cup desiccated coconut½ cup plain flour½ tsp baking soda2 tbsp heat waterPinch Sea salt10 dates finely chopped
Preheat your oven to 170°C (340°F). Line a baking tray with baking paper. In a small saucepan, soften the butter, golden syrup and chopped dates collectively over low warmth. Stir till effectively mixed, then take away from warmth and let it cool barely. In a small bowl, combine the baking soda with heat water, then add it to the melted butter and golden syrup combination. Stir effectively. In a big mixing bowl, mix the dry components: Harraways rolled oats, caster sugar, desiccated coconut and plain flour. Pour the melted butter combination into the bowl of dry components and blend till easy and effectively mixed. Take spoonfuls of the combination and roll them into balls. Place them on the ready baking trays and flatten gently along with your hand. Sprinkle with sea salt. Bake within the preheated oven for about 12–14 minutes, or till the biscuits are golden brown. Take away from the oven and permit the biscuits to chill on the trays for a couple of minutes earlier than transferring them to a wire rack.
Josh Emett’s 2026 Crunchy Anzac Biscuit Recipe
1 cup Harraways Rolled Oats or Additional Creamy Scotch Oats 75g butter, diced and chilly 3 tbsp golden syrup ⅓ cup caster sugar ½ cup desiccated coconut ½ cup plain flour ½ tsp baking soda 2 tsp heat water Flakey sea salt
Preheat your oven to 170°C (340°F). Line a baking tray with baking paper. In a small saucepan, heat the golden syrup over low warmth. Take away from warmth and let it cool barely. In a small bowl, combine the baking soda with heat water, then add it to the golden syrup. Stir effectively. In a big mixing bowl, mix the dry components: Harraways rolled oats, caster sugar, desiccated coconut and plain flour. Pour the golden syrup combination into the bowl of dry components, add the chilly diced butter, and rub collectively till the butter is effectively mixed. Take spoonfuls of the combination and roll them into balls. Place them on the ready baking trays and flatten with a fork. Sprinkle with sea salt. Bake within the preheated oven for about 16–18 minutes, or till the biscuits are a deep golden brown. Take away from the oven and permit the biscuits to chill on the trays for a couple of minutes earlier than transferring them to a wire rack.
Discover extra recipes on Harraways.co.nz
