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Browned Butter Anzac-Style Biscuits Dipped in Salted Chocolate
Crunchy, chewy, golden-edged and dipped in chocolate—these ANZAC-style biscuits are insanely good. The browned butter adds a deep, nutty flavour, there's a hit of sea salt to cut through the sweetness, and the final dunk in melted milk chocolate makes them seriously next level. Crisp on the outside, chewy in the centre—classic, with a twist.
Ingredients
Ingredients:
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140g salted butter, chopped into small, even pieces
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100g (½ cup) brown sugar
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70g (⅓ cup) caster sugar
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1 tsp vanilla extract
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1 tsp baking soda
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2 tbsp boiling water
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125g (1 cup) plain flour
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100g (1 cup) rolled oats
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50g (½ cup) desiccated coconut
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Pinch of flaky sea salt
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180g 70% dark chocolate drops (or a mix of milk and dark, if you prefer)
Method
ANZAC biscuits carry more than just flavour—they carry memory. Born out of necessity during wartime, these humble bakes were made by mothers, grandmothers, sisters—sent across the sea to sons and brothers far from home. With no eggs in the original recipe, they were designed to last long sea voyages. No eggs, no fuss—just oats, coconut, and golden crunch that could hold up to the journey. That simple act of baking something that could endure—and offer comfort from afar—is part of what makes these biscuits timeless. The love and intention behind them, combined with a winning formula, has made them a time-tested classic.
Method:
- Brown the butter: Add the chopped butter to a small saucepan over medium heat. Let it melt fully, then continue stirring gently as it foams and turns a deep golden brown with a nutty aroma. Once browned, pour the butter—including all the brown bits—into a large mixing bowl and set aside to cool for about 5 minutes.
- Preheat the oven to 180°C (350°F) and line two to three large baking trays with baking paper.
- Add the brown sugar, caster sugar, vanilla extract, and baking soda to the cooled browned butter. Pour in the boiling water and whisk until the mixture is well combined and smooth.
- Stir in the flour, oats, coconut, and a good pinch of sea salt. Use a spatula or wooden spoon to bring the dough together—it might feel a little loose, but it will hold its shape once baked.
- Scoop roughly 3 tablespoons of dough for each cookie and shape them into tall, firm discs about 3–4cm high. Place onto the lined trays, leaving enough space for spreading.
- Bake for 12 minutes, or until the biscuits are a deep golden colour and just set around the edges. Remove from the oven and let them cool on the trays for at least an hour so they firm up (you can pop them in the fridge to speed this up if needed).
- Melt the chocolate: Gently melt two-thirds of the chopped chocolate in a bowl over a pot of simmering water, stirring often. Once smooth, remove from the heat and stir in the remaining chocolate until fully melted.
- Dip each cooled biscuit halfway into the melted chocolate, letting the excess drip off. Place them onto a tray lined with baking paper and refrigerate until the chocolate sets.
- Store in an airtight container in the fridge and enjoy cold for peak chewiness.
