Some of the best recipes come from bringing together two places that have shaped your life. Buttery, chewy, crisp around the edges and finished with a vibrant purple drizzle, these biscuits are proof that great flavours know no borders. Chewy biscuits made with oats, coconut, golden syrup and ube, combining Filipino flavour with a classic New Zealand favourite.
There are certain ingredients that instantly remind you of where you grew up, and for me, ube is one of them. Its vibrant purple colour and unmistakable earthy sweetness have long been part of Filipino celebrations, appearing in everything from cakes and pastries to ice cream and traditional kakanin. Since moving to New Zealand, another baked treat has found its way into my kitchen just as often, the humble ANZAC biscuit. It is a biscuit that many Kiwis grew up with, simple yet incredibly satisfying. One afternoon, while enjoying a freshly baked batch, I found myself wondering what would happen if these two favourites met in a single recipe. The result was these Ube ANZAC Biscuits, a recipe that brings together two food cultures that have become part of my life.
The Story Behind ANZAC Biscuits
ANZAC biscuits hold a special place in the culinary history of both New Zealand and Australia. Their name comes from the Australian and New Zealand Army Corps, commonly known as ANZAC, who served during the First World War. While many stories surround their origin, the biscuits became popular because they were made with ingredients that travelled well and kept for extended periods without spoiling. Unlike many traditional biscuits, they contain no eggs, allowing them to stay fresh much longer.
Over time, they evolved from a practical wartime bake into one of the most recognised biscuits in Australasia. Today they are enjoyed all year round and are especially associated with ANZAC Day, where baking them has become a tradition in many households. Their combination of rolled oats, coconut and golden syrup creates a distinctive chewy texture and rich caramel flavour that has stood the test of time.
Why Ube Makes the Perfect Addition
Ube has enjoyed growing popularity outside the Philippines over the past decade, but Filipinos have treasured this vibrant purple yam for generations. Its flavour is difficult to compare with anything else. It carries gentle earthy notes with hints of vanilla and nuttiness, making it incredibly versatile in both traditional and modern desserts.
What surprised me most was how naturally it paired with the classic ANZAC biscuit. The toasted oats and coconut already contribute nutty flavours, while the golden syrup brings a deep caramel sweetness. Instead of overpowering these familiar ingredients, the ube simply adds another layer of flavour that complements everything already there. The result feels balanced rather than forced, creating a biscuit that still respects the original while introducing something uniquely Filipino.
Baking the Perfect Ube ANZAC Biscuits
The recipe itself remains remarkably close to the traditional version. Rolled oats provide the signature chewy bite, while desiccated coconut adds texture and richness. Brown sugar and golden syrup work together to develop the characteristic caramel flavour that makes ANZAC biscuits so addictive.
The only significant addition is ube extract. Besides giving the dough its beautiful purple hue, it infuses every biscuit with that unmistakable ube aroma. During baking, the biscuits spread gently while the edges become lightly crisp. As they cool, the centres remain pleasantly chewy, giving the perfect contrast in texture.
One of the most important things I have learned with ANZAC biscuits is knowing when to take them out of the oven. They should still feel slightly soft in the middle. They continue to firm up as they cool, resulting in biscuits that are crisp around the edges while remaining chewy inside.
Finishing with Ube Frosting
Although these biscuits taste wonderful on their own, the ube frosting takes them to another level. Made with nothing more than icing sugar, cream and ube extract, it adds both visual appeal and another layer of flavour.
The bright purple drizzle contrasts beautifully against the golden biscuits, making them look as impressive as they taste. The frosting also provides a little extra sweetness without becoming overwhelming. Every bite delivers buttery oats, toasted coconut, caramel notes and the distinctive flavour of ube, all working together in harmony.
A Fusion That Feels Natural
Fusion recipes sometimes combine ingredients simply for novelty, but that was never the goal here. This recipe came about because it reflects my own journey. One flavour reminds me of the Philippines, while the other has become part of everyday life in New Zealand. Bringing them together felt completely natural.
These Ube ANZAC Biscuits are still unmistakably ANZAC biscuits, yet they carry a little piece of Filipino identity in every bite. They are perfect for sharing with friends who may never have tried ube before, while also offering Filipinos a familiar flavour presented in a completely different way.
Food has always been one of the easiest ways to connect cultures. Sometimes all it takes is one simple ingredient to transform a familiar recipe into something that tells a personal story. For me, these biscuits represent exactly that. They celebrate where I came from, where I am today, and how the two continue to influence the way I cook.
With sincere apologies > I was born an army brat and ANZAC biscuits are something historical and sacred the way they are. These are the incorrect size and ube can never, ever, ever be part of something that is a holy symbol to many of us. Sorry but I cannot look and not speak up.
Although I haven’t had an ANZAC biscuit (yet), I am very familiar with them. I keep saying I should try a batch! The ube glaze here adds such a fun colorful spin!
I love Anzac biscuits, Raymund, and this is such an unexpected and fun twist! I would never have thought of adding ube, but I’d definitely be curious to try these.
With sincere apologies > I was born an army brat and ANZAC biscuits are something historical and sacred the way they are. These are the incorrect size and ube can never, ever, ever be part of something that is a holy symbol to many of us. Sorry but I cannot look and not speak up.
Totally understood your point, apologies as well.
I love the ube glaze..they make these Anzac cookies particularly inviting and delicious.
So pretty! This is such a fun yet simple twist on the classic, and very easy to veganize. Clearly, I must do so!
I have never had an ANZAC biscuit and was not raised on them as Eha was. I like the ube glaze — it makes them very attractive.
Although I haven’t had an ANZAC biscuit (yet), I am very familiar with them. I keep saying I should try a batch! The ube glaze here adds such a fun colorful spin!
Me neither! Never heard of them! But yours are beautiful!
I love Anzac biscuits, Raymund, and this is such an unexpected and fun twist! I would never have thought of adding ube, but I’d definitely be curious to try these.
I’m sure ube will make its way in your kitchen, can wait to see it in your cocktails, sauces, drinks, jams, etc.