Anzac Biscuits Pantry Mix

Introduction

Some recipes are especially handy to have sitting ready in the pantry, and Anzac biscuits are a perfect example. The ingredients are simple, they’re things I generally have on hand anyway, and most of the measuring can easily be done ahead of time.

For this pantry mix, the flour, brown sugar, coconut and quick oats are combined and stored together. When you’re ready to bake, all that’s left to do is heat the butter, water and golden syrup, add the baking soda and mix everything together.

It’s essentially your own homemade packet biscuit mix, ready to pull from the shelf whenever you need it. You can bake the whole batch at once or take the make-ahead idea one step further and freeze the prepared biscuit mixture for fresh Anzac biscuits another day.

They’re easy, practical and just the sort of baking recipe that earns its place in the pantry.

Watch the Video

I originally shared this Anzac Biscuits Pantry Mix on my YouTube channel a couple of years ago as part of one of my pantry-prep videos.

In the video, you can see how I prepare the ingredients and turn them into a batch of homemade Anzac biscuits. It’s an older video now, but the method is still a really useful way to do some of the work ahead of time and make home baking that little bit easier.

Watch the original video here: 3 Easy Homemade Pantry Baking Mixes | Perfect for Gift Giving

How to Make the Anzac Biscuits Pantry Mix

This is a very simple mix to prepare because there isn’t any chopping, crushing or other preparation needed. Measure the four dry ingredients, combine them well and your biscuit mix is ready for the pantry.

Ingredients for the Pantry Mix

• 1 cup plain flour
• 1 cup brown sugar
• 1¼ cups shredded coconut
• 1 cup quick oats

Method

Add the flour, brown sugar, shredded coconut and quick oats to a large mixing bowl.

Mix everything together thoroughly, breaking up any larger lumps of brown sugar as you go.

Transfer the mixture to a clean, dry airtight container, jar or food-safe bag.

Label with the recipe name and the date you prepared it.

I also like to write the ingredients still needed directly onto the container. It means you can grab your mix from the pantry and start baking without having to find the recipe first.

Write on the Label

Anzac Biscuits

ADD:

• 125g butter Melted
• 3 Tbsp water
• 3 Tbsp golden syrup
• 1 tsp baking soda

Bake: 160°C fan-bake until lightly golden

How to Store Your Anzac Biscuits Pantry Mix

Keep your prepared biscuit mix in a well-sealed airtight container in a cool, dry pantry.

Make sure your container is completely clean and dry before adding the mix, as moisture is something you want to avoid with any homemade dry baking mix.

For the best quality, I would aim to use the mix within 6–12 months, while also taking the original best-before dates of the flour, oats and other ingredients into account.

If you’re preparing several pantry mixes at once, adding both the date and the ingredients still required to each label makes it much easier to tell exactly what you’ve got sitting on the shelf.

How to Make Anzac Biscuits from Your Pantry Mix

Once the dry mix has been prepared, there’s very little left to measure when you’re ready to make your biscuits.

You Will Need

• 1 prepared Anzac Biscuits Pantry Mix
• 125g butter
• 3 Tbsp water
• 3 Tbsp golden syrup
• 1 tsp baking soda

Preheat your oven to 160°C fan-bake and line a baking tray with baking paper or a silicone baking mat.

Empty the prepared Anzac Biscuits Pantry Mix into a large mixing bowl.

Place the butter, water and golden syrup into a saucepan. Heat gently until the butter has completely melted and everything is combined.

Remove from the heat.

Pour the hot butter and golden syrup mixture over the dry pantry mix and stir until everything is thoroughly combined.

Take a small amount of the mixture and gently squeeze it in your hand. It should hold together.

Spoon portions of the mixture onto your lined baking tray and shape them into balls. Leave a little room between each one, then gently press them down.

Bake at 160°C fan-bake until lightly golden.

If you prefer your Anzac biscuits a little crispier, leave them in the oven slightly longer. Keep in mind that they will still be soft when they first come out of the oven and will firm up as they cool.

Allow the biscuits to sit on the baking tray for a few minutes before transferring them to a cooling rack.

Stacey’s Kitchen Tips

• Mix the pantry ingredients thoroughly. Break up any lumps of brown sugar so it’s evenly distributed throughout the mix.
• Label the extras. Write the butter, water, golden syrup and baking soda directly onto the container so you know exactly what to add.
• Use the squeeze test. The prepared biscuit mixture should hold together when you squeeze a little in your hand.
• Don’t overbake them by accident. Anzac biscuits firm up as they cool, so don’t wait for them to become completely crisp while they’re still in the oven.
• Prepare an extra mix. While you’ve got all the ingredients out, it takes very little additional effort to measure a second batch for the pantry.

Variations & Substitutions

• Coconut: Desiccated coconut can be used instead of shredded coconut, although it may give the biscuits a slightly different texture.
• Biscuit size: Make smaller biscuits for lunchboxes or larger ones for a more generous treat. Just adjust the baking time as needed.
• Texture: Bake until lightly golden for a slightly softer biscuit or leave them a little longer if you prefer them crisper.
• Chocolate: While not traditional, you can drizzle cooled biscuits with melted chocolate if you want to change them up.

Storage, Freezer & Make-Ahead Notes

Pantry Mix: Store the prepared Anzac Biscuits Pantry Mix in an airtight container in a cool, dry pantry. For the best quality, aim to use it within 6-12 months and take the original best-before dates of your ingredients into account.

Finished Biscuits: Allow the Anzac biscuits to cool completely before transferring them to an airtight container. Sealing them while they’re still warm can trap moisture and affect their texture.

Freezing the Unbaked Mixture: You can prepare the biscuit mixture and freeze it before baking. Shape the mixture into portions or rolls, wrap well and store in the freezer. You can then bake the biscuits from frozen when you want them, allowing a little extra baking time if needed.

Freezing Baked Biscuits: The baked biscuits can also be frozen once completely cool. Store them in a freezer-safe airtight container and thaw at room temperature.

Make Ahead: This recipe gives you plenty of options. Keep the dry ingredients prepared in the pantry, make the biscuit mixture and freeze it unbaked, or bake the whole batch and freeze some of the finished biscuits for later.

Other Recipes You May Like

If you enjoy preparing homemade baking mixes and pantry staples, you might also like:

• No-Bake Apricot Slice Pantry Mix
• One-Bowl Chocolate Cake Pantry Mix
• Homemade Golden Syrup
• Homemade Baking Powder
• Double Chocolate Christmas Cookies – Pantry Dry Mix

Final Thoughts

Anzac biscuits are already made from simple pantry ingredients, which is exactly why this recipe works so well as a make-ahead mix.

Measuring the flour, brown sugar, coconut and oats ahead of time only takes a few minutes, but it means that when you feel like baking, most of the ingredients are already sitting together waiting for you.

I also love that you can take the make-ahead idea one step further and keep some of the prepared biscuit mixture in the freezer. Whether you keep the dry mix on the pantry shelf or the unbaked biscuits in the freezer, it’s an easy way to have homemade baking ready when you need it.

Stacey