These Brown Butter Miso ANZAC-style Biscuits are one of my favourite twists on a classic. They’ve got everything you want; chewy centres, crisp edges, and that deep caramel flavour from golden syrup, but taken a step further with nutty brown butter and a subtle savoury hit of miso. They taste nostalgic but a little more grown up in the best way.
Looking for other biscuit/cookie recipes? You'll love my Brown Butter Miso Cookies or my Strawberry Chocolate Cookies.
Jump to:
Why you need to make these Brown Butter Miso ANZAC-Style Biscuits
- The brown butter adds a deep, nutty, almost toffee-like flavour that makes these feel extra special
- Miso gives a subtle savoury balance that stops them from being overly sweet
- Perfect chewy texture with slightly crisp edges
- Made with pantry staples you probably already have
- A unique twist on a nostalgic, comforting biscuit
Ingredients
Plain flour – Gives structure and holds everything together
Rolled oats – The heart of the biscuit, adding chew and texture
Desiccated coconut – Brings that classic flavour and slight crispness
Caster sugar – Helps create those crisp edges
Brown sugar – Adds moisture and chew, plus deeper caramel notes
Unsalted butter – Browning it creates a rich, nutty base
Golden syrup or treacle – Essential for that classic caramel flavour and chew
White miso paste – Adds savoury depth and enhances sweetness
Water + bicarbonate of soda – Creates that signature foaming reaction for spread and texture
Salt – Balances everything (optional depending on miso)
See recipe card for quantities.
Instructions
Step 1: Brown the butter then weigh out 150g
Step 2: Whisk in the miso followed by the golden syrup
Step 3: Mix the water and bicarb together, add to the brown butter then pour that over the combined dry ingredients
Step 4: Roll into balls, spread evenly on a baking tray and lightly press
Hint: Brown the butter properly and don’t rush this step. You want deep golden milk solids for maximum flavour, but take it off the heat before it burns. This is where most of the richness comes from.
Variations
- Add 50–70 g dark chocolate chunks for a more indulgent version
- Add orange zest for a subtle citrus lift
- Swap a portion of coconut for chopped nuts (macadamia or almond work well)
- Make them thinner and bake longer for a crispier biscuit
Equipment
I like to use a 5 cm ice cream scoop to get even sized dough balls
Storage
Store in an airtight container at room temperature for up to 5 days. They’ll stay chewy, but you can refresh them in the oven for a few minutes if needed. You can also freeze baked biscuits for up to 2 months.
Top Tip
Let the mixture rest before baking. Even just 10 minutes helps the oats absorb moisture, which makes a big difference to the final texture.
FAQ
Can I make these without miso?
Yes, but you’ll lose that subtle savoury depth. They’ll still be delicious, just a bit more traditionally sweet.
Why are my biscuits too hard?
They were likely overbaked. Pull them out when the centre still looks slightly soft.
Can I freeze the dough?
Yes, roll into balls and freeze. Bake from frozen, adding 1–2 extra minutes.
Why did my biscuits spread too much?
The butter may have been too hot or the mixture needed a little more flour. Letting the dough rest helps prevent this.
Related
Looking for other recipes like this? Try these:
Brown Butter Miso ANZAC-Style Biscuits
Ingredients
- 150 g plain flour
- 90 g rolled oats
- 60 g desiccated coconut
- 100 g caster sugar
- 110 g brown sugar
- 190 g salted butter
- 30 g golden syrup
- 20 g white miso paste
- 1 tablespoon water
- ½ teaspoon bicarbonate of soda
- ½ teaspoon kosher salt or fine sea salt
Instructions
- Preheat your oven to 170°C fan and line a large baking tray with baking paper.
- Add the butter to a saucepan over medium heat and cook until foaming. Continue cooking until the milk solids turn a deep golden brown and smell nutty, don’t let it burn. Immediately pour into a heatproof bowl to stop the cooking. Weigh out 150g of brown butter. We won't need the rest for this recipe.
- While the butter is still warm, whisk in the miso until completely smooth, then stir through the golden syrup.
- In a large bowl, combine the flour, oats, coconut, caster sugar and brown sugar.
- In a small bowl, mix the bicarbonate of soda with the water, then pour it into the warm butter mixture. Stir briefly, then pour everything into the dry ingredients.
- Mix until fully combined. The mixture should feel sticky and cohesive rather than dry. If it looks crumbly, add 1 - 2 teaspoons extra water.
- Let the mixture sit for 10 minutes to allow the oats to hydrate, this helps keep the biscuits chewy.
- Roll into balls around 35 - 40 g each and place onto the lined tray, leaving space for spreading. Gently press them down slightly (don’t flatten too much if you want a chewy centre).
- Bake for 10 - 12 minutes, until the edges are golden but the centres still look slightly soft. They will firm up as they cool.
- Allow to cool on the tray for 5 - 10 minutes before transferring to a rack. They should be crisp at the edges and soft and chewy in the middle.
Leave a Reply