Oozing marshmallows, chewy Anzac biscuits and melted milk chocolate. What’s not to love? This Anzac Smore’s recipe is so easy to make.
The Internationally-renowned chef and explorer Sarah Glover, ambassador for Traeger Grills Australia, created this delightful Smore’s recipe with an Aussie twist.
It’s an easy way to get the kids involved, teaching them about baking and the history of the Anzac’s all in one fun-filled activity. Plus, this is hands down the best Anzac biscuits recipe you’ll come across.
If you’re having family or friends over, Glover recommends pre-preparing your menu, which “saves the stress of feeling overwhelmed on the day.”
“Anything that can be prepared ahead of time is wonderful, taking away a level of stress and leaving you with more time to mingle with your guests,” Glover told Vacations and Travel.
“The more you can prepare, the more relaxed you will feel.”
So, get these biscuits going before the guests arrive. As an added bonus your guests will be greeted by that freshly-baked smell.
Let’s start with what you’ll need
There’s only a few essential ingredients for these amazing chewy Anzac biscuits. And it’s likely you’ll already have most of them in your cupboard at home. If not, “you want to make sure you have all your ingredients ready to go, so I suggest shopping the day prior.”
- one 1⁄4 cups (110g) of rolled oats.
- 150g of unsalted butter.
- one 1⁄4 cups (110g) of desiccated coconut.
- one cup (150g) of plain flour.
- quarter cup (90g) of golden syrup.
- one cup (220g) of raw sugar.
- half a teaspoon of bicarbonate soda.
- one cup of vanilla marshmallows, sliced into three round discs.
- one block of chocolate, broken into pieces.
How to make chewy Anzac biscuits
The first thing you’ll need to do is preheat your grill or BBQ to 180°C. Sarah recommends the Traeger Grill, which use 100% all-natural hardwood pellets to infuse food with flavorful smoke.
“BBQing and grilling always feels rather fitting given it’s a symbol of Australian culture and we wouldn’t have the freedoms we do without our brave soldiers, past and present,” Glover said.
“It’s a great way to play with Aussie flavours and get everyone around the table connecting over good food.”
In a bowl, combine your oats, coconut, flour and a pinch of salt. Set this aside for later.
Place the butter, golden syrup and sugar in a saucepan over medium heat. Stir this until the butter melts. Then, bring it to a simmer and cook for a further 1-2 minutes until the sugar dissolves. The smells of the best Anzac biscuits recipe will begin to fill your house.
Remove the saucepan from heat and let it cool slightly. Then, add in the bicarb soda and one tablespoon of water. Stir it together so it combines, then pour it over the oat mixture you set aside before.
Use a wooden spoon to combine the butter mixture with the oats, mixing thoroughly. Don’t worry, we won’t judge you if you lick the spoon.
You’re so close to those chewy Anzac biscuits now. Get your hands dirty but rolling the mixture into 16 equal-sized balls. This can be done by using one tablespoon of mixture per ball. Divide the balls between two trays lined with baking paper, leaving three centimetres between each.
Wait for them to bake, if you can
Flatten the biscuits slightly with a fork before placing them into the oven. Let them bake for eight minutes, or until the top tray is slightly golden. Then, remove the trays and quickly add on the marshmallows and chocolate.
Finally, you’re on the home stretch. Soon your Anzac hybrid Smore’s recipe will be ready to eat. Cook the biscuits for a further 6-8 minutes, until all of them are golden brown. Remove the trays from the grill and cool on a wire rack.
The last step is by far the easiest, and the best. Reward all that hard work with a deliciously chewy Anzac Smore. Or two. Or three.
Overall, this process should only take around 45 minutes. Between 20 minutes of prep and 15 minutes in the oven, you’ll have 16 delicious Anzac Smore’s in no time.