The crunchiness of Anzac Biscuits goes back to the roots of when they were invented – by soldiers’ wives who needed a biscuit recipe that would stay fresh for the months that it would take to reach soldiers overseas back in the early 1900’s.
The warm sweetness from the golden syrup combined with the wholesome goodness of oats and coconut is a flavour that is unique to this crunchy Australian biscuit!
Anzac Biscuits
Australia’s favourite biscuit! We love them for their buttery caramel flavour, how crunchy they are, that it’s a forgiving recipe and the history – this is a biscuit that Aussies make to commemorate ANZAC Day.
“ANZAC” stands for Australian and New Zealand Army Corps. And ANZAC Day – 25 April 1915 – is Australia’s most important national occasion each year, marking the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War during which we suffered heavy casualties.
It is said that the wives of soldiers came up with the original Anzac Biscuits using ingredients such that the biscuits stayed fresh for the weeks it took to reach the soldiers overseas. I’m told that the original Anzac biscuits were as hard as a rock, so hard in fact that some soldiers would grind them up and use them as porridge.
I think Anzac biscuits as we know them today are much more to my liking! 😅
Here’s what you need (not much!)
Golden syrup
The only ingredient that might not be familiar to those outside of Australia and the UK is golden syrup. It’s an amber coloured syrup with the consistency of honey, and it has a toffee flavour. It has a bit of a harsh edge to the flavour so I only use it for baking, though some people use it in place of maple syrup for things like pancakes.
Best substitute for golden syrup is a combination of light molasses or treacle, plus honey. I use 1 part molasses or treacle, and 3 parts honey – the flavour is nearly identical, and the colour is very similar (a bit darker).
How to make Anzac biscuits
The making part is very straight forward – melt butter with golden syrup, add the baking soda then mix it into the dry ingredients. Roll into balls, flatten and bake!
Should Anzac biscuits chewy or crisp??
Apparently, the question of whether Anzac biscuits should be crisp or chewy is a topic of huge debate. 🤷🏻♀️
In my world, there’s no question. Anzac biscuits should be crispy, crispy, crispy!!! Just like the original created by the soldiers’ wives over a century ago! 🙂
But actually, if you want chewy it’s very simple – just reduce the bake time by a few minutes.
See? Anzac biscuits for all! – Nagi x
Watch how to make it
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Anzac Biscuits (Golden Oatmeal Cookies)
Ingredients
- 1 cup plain flour (all purpose flour)
- 1 cup rolled oats
- 1 cup desiccated coconut , unsweetened
- 3/4 cup white sugar , preferably caster / superfine
- 150g / 5oz unsalted butter
- 4 tbsp golden syrup (Note 1)
- 1 tsp baking soda (bicarbonate soda)
Instructions
- Preheat oven to 180°C/350°F (160°C fan forced)
- Line 2 baking trays with baking paper.
- Mix dry: Mix flour, oats, coconut and sugar in a bowl.
- Melt butter and golden syrup: Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.
- Baking soda: Add baking soda and stir to combine – it will fizz up, this is normal. Immediately remove from heat.
- Biscuit dough – Pour butter mixture into flour and mix until just combined. The mixture will be crumbly but should stick when you press together.
- Form patties – Scrunch / press 1 tablespoon of the mixture into balls, then flatten into patties. (Thinner = crisper, thicker = chewier centre, crispy edges) Place balls, 2.5 cm/1" apart, on prepared trays.
- Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!)
- Cool to crisp – Stand on trays for 5 minutes. Transfer to a wire rack to cool – they harden as they cool!
Recipe Notes:
- 1 tbsp light molasses + 3 tbsp honey or light corn syrup
- 1 tbsp treacle + 3 tbsp honey or light corn syrup
Nutrition Information:
Anzac biscuits originally published July 2014, refreshed in 2019 and 2020. Updated with new photos, new video and most importantly, Life of Dozer section added! No change to recipe.
More must-try biscuit and cookie recipes!
Life of Dozer
When you watch my recipe videos, just know that Dozer is always just out of the frame!
Made these in home ec class best Anzac cookies I’ve ever had
My husband is a big of biscuits (cookies). He’s taken out son to football practice, so I’ve whipped up a batch of these and they’re in the oven now as I type. They smell amazing! Perfect with a glass of milk x
Hi my friend Nagi, I’d definitely and always love your recipes. Thank you so much for the inspiration you’ve give us.
Oh yum, I just whipped these up, fast and easy and I had never heard of these before! (Canada eh!) Don’t know why but my baking soda didn’t bubble up, maybe my butter wasn’t hot enough? Also I didn’t have golden syrup so used corn syrup then I used a 1/2 C white sugar and a 1/4 C brown sugar and they seem great to me! the dough was very crumbly but they stayed together and spread beautifully. They baked quickly and your advice to let them set up on the sheet is spot on! Mine were larger and flatter (my fault) but I’ll do better next time. I would upload a photo but not here lol….THANKS a bunch!!!
Absolutely delicious cookies which look so professional. This recipe is so easy and actually makes more than quoted amount. A regular fave in our house. Great for gifts too. Thanks Nagi x
I live in Vienna, Austria and made a batch of these biscuits for my step daughter’s Croatian father in law for his birthday. I couldn’t find Golden Syrup here so made that from scratch too! Very easy recipe and very, very delicious.
Loved them made them in class for ANZAC day. Easy and yummy 😋
Hi
I love these biscuits, but mine always spread too much ?
SOOOOOO GOOD!! Perfection in the ratios! I swapped out plain for spelt flour, and shredded for desiccated coconut as that was what I had on hand! They were a smash hit. 🙂
BEST. BLOODY. ANZAC BIKIES. EVAAAAAA
I’ve made these several times, and they are a winner on all counts- flavour, butteriness (yes, that’s a crucial parameter) and texture. The only challenge when they come out of the oven is stopping at one!
Absolutely!
Sooooo true! We were making them at RecipeTin Meals today! N x
My family is not big on coconut What happens if I leave out or can I use coconut flavoring
Hi, you may not be aware that ANZAC stands for Australian and New Zealand Army Corps. Would you mind editing your recipe to read Australia and New Zealand. We’d hate the Aussies getting all the credit!
Fun Fact: the recipe for the Anzac Biccies you know & love was actually created in Adelaide, SA… so even tho they are named for both countries, the credit can actually go to Aus for making them 🙂
Tastes delicious, 12 minutes was the perfect amount of time for that nice chewy biscuit. For my Australians out there adding a uncle Toby out porridge Ashay sashay
Woo hoo Eva!!! N x
Thanks for this recipe Nagi!! For a little bit of extra iron and crunch, I added some pepitas to the second half of the batch!!
BTW My husband is like your Dozer!! He could hardly wait until they were cool enough!!
Suzie, what is a pepita?
Pumpkin seeds!
That sounds yummy Suzie!! N x
Second time I’m making this amazing recipe. The whole family love them, especially my mum… she walks around the house going “These are the best Anzac cookies I’ve ever had in my life, they’re SO delicious” every time she time she eats a cookie (which is almost constant haha). That’s huge coming from her!!!!
We moved to Canada 10 years ago from SA and I never thought of making home made Aussie treats (so silly!) until I found your magic website! So thanks HEAPS 😉 for allowing me to share our Aussie upbringing with my daughter as well 🥰
Going to making your lammingtons for my mum’s birthday on the 29th… look forward to those comments of how much she can’t get enough of em 🤪
You are such a good daughter racking up those brownie (or should I say “cookie”) points!! 😂 Happy birthday to your lovely mum for the 29th! N x
I forgot to add the stars!!! My mum would rate 11/10 if she could 😅
Hi Nagi,
Thanks a lot for the recipe. Would you be able to share the exact brand for your rolled oats? The one I used was way too dry and I had to add a lot more melted butter in it.
Thank you.
Tina
I usually use Uncle Toby’s but we have made hundreds of them at RecipeTin Meals last week with Red Tractor and also Woolworths brand! N x
I make Anzac Biscuits every year and have for a couple of years added Rosemary for a different twist. My Rosemary plant is a direct descendant of Gallipoli Rosemary, so I feel they are extra special. ♡ Try it I’m sure you’ll love it. Nagi your recipe presentation, style and advice is 💯 ⭐️⭐️⭐️⭐️⭐️ Thank you 😉
Oh Louise that is very special! I will have to try that next time I make them!! N x
Just made these for the 5+ year in a row, an Anzac Day tradition. Turned out beautiful as always and the house smells devine! 12 mins for the chewy fans and 16 mins for myself and Hubby, as we like the crunch!
Happy Anzac Day Shereen!! N x
Spot on! Follows your recipe to the letter, something I rarely do first time. Crunchy, just as I like ’em. Thank you for sharing 👍
I’m from the crunchy camp too!!!! N x
Hello Nagi
Borrowed your lovely recipe for Anzac Biscuits today must confess this hasn’t been the first Anzac Day i’ve borrowed your recipe they cook up perfect every time the guests here at the Byron on Byron Resort have loved the tradition of Anzac Biscuits served with coffee on Anzac day for the last 11yrs i’ve been here. I love this web page of yours i’m turning 60 tomorrow and tagging a recipe from a site like yours with the opption to increase without giving myself brain damage trying to calculate weights and measures for a larger batch is a blessing thank’s. Giving these biscuits away today has been a blessing for us as well, our elderly guests take great delight in traditions being kept.
Love your Work
Keep them Comming
Cheers
Garry
Happy ANZAC day to you Garry and thank you so much for those kind words and for keeping the tradition alive and well in Byron! N x
I used Orgran gf plain flour, 1/2 teaspoon guar gum and gf oats to make gf. Turned out perfectly!
Thank you I was wondering if it would work with gf flour 🙂
Thanks Nicole!! That is really helpful! Just out of interest, what does the guar gum do? N x
It’s a hot tip that I got from a friend but from the Red Mill website “Guar gum is a natural ingredient that works similarly to gluten, to secure, emulsify and thicken gluten free ingredients. If you bake gluten free goods without guar gum or a similar substitute, the result will likely be quite crummy. Literally!”.
It’s helped me to even make pides and flatbreads with gf flour! Ps thanks for all your fabulous recipes 💗
Oh wow! Thanks Nicole – that is really good to know and I’m sure quite a few readers will be happy to know that tip! N x