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.
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This dough was difficult to get right. I had to add another 50g butter as the mixture was dry.
When it came to the bake, 15min and the biscuits were rock hard; 12min and the biscuits were a little chewy. I guess next time I’ll time it for 10-11min
Really? I actually used 125g butter and it was still plenty of butter for me.
Sorry you had issues here Awais – it shouldn’t require that much more butter. Can I ask what oats you used? N x
Hi Nagi. I always use rolled oats. The biscuits do taste great – next time I’ll bake in smaller batches as I’m finding my oven runs hotter.
These are the most incredibly delicious biscuit/cookie I have had in many years. I make them thinner and a bit smaller, getting about 28-32. I’ve toasted the coconut and left it raw…honestly can’t tell the difference so won’t bother toasting again. First time I made them, I weighed out the flour, which did not work for me, I had to add more melted butter. After that, I just scooped out the flour into a measuring cup. No more issues. I’ve made these 4 times in 5 weeks (I am giving some away;). Fantastic!
Oh, forgot to add…after the first batch, I sprinkled them with a touch of flakey salt shortly after they came out of the oven. Have done that ever since.
I love your recipe. I lived in Tasmania for 16 years and now that I live in Canada I find the best Anzac biscuit recipe. Thank you. If I were to add chopped dried apricots would I have to alter the recipe in any way to compensate for the addition?
I made these biscuits by using the weights listed, and they are perfect! Super delicious, perfect Anzac biscuits. Yet another winner recipe, thank you!
Love it. This is what love to try for long. It so easy. My question is can you pour butter mixture in the dry ingredients as soon as remove from stove or need to be cool down. My cookie even in air tight container still become sticky after a day. How to fix this? Thanks.
Hi Kay. Pour liquid in hot.
I loved it. Very easy to make. I didn’t have unsalted butter so I used sated, but the cookie is still very tasty.
Great recipe – easy to follow and tasty. A big hit.
I am confused a little with the amount of ingredients. I prefer metric to cups being in the UK, but the first three ingredients say one cup but a different number of grams for each one. The sugar says .75 cups but more grams 165 than any of the other full cups.
Yeah I found a similar issue! I would just convert using Google or your search engine! I think she converted the measurements for weight wrong.
A cup of rocks and a cup of feathers don’t weigh the same 🤣
Made this recipe with a vegan ‘butter’ for a naughty but cholesterol-free afternoon treat. So delicious!!
Made this recipe with a vegan ‘butter’ for a naughty but cholesterol-free treat. So delicious!!
Hi Nagi. Tried this yesterday morning. The taste is great. Only one thing, it did not turned out crunchy (i just ate 3 biscuits today). Its a bit hard and little chewy. Followed exact as per recipe. I am planning to bake some for Deepavali, something different from the usual biscuits. Any tips to make it crunchy? Should we roll and flat it thinly? Or add some corn flour?
Hi Shamala, sounds like they may just need an extra 3 minutes in the oven – that should solve the problem 🙂 N x
I am an Australian living in Canada for 10 years and if I want crunchy biscuits that I can dunk in tea (and not soft-in-middle ‘cookies’) I have to make them myself! So I’m very glad to have found this classic recipe. After trying a other recipes online, this one worked the best and was the most authentic!
This is the perfect recipe. My Grandad fought in WW1 and he mentioned Anzac biscuits in his diary. They didn’t call them Anzacs from what we could tell, just biscuits.
“Mail arrived today. Letters from Mum and sisters were great. None from the boys. Hope they are safe. (They were fighting as well.) Mum outdid herself this time. Biscuits and Fruit Cake! She knows how to spoil me, bless her.
Some of the boys didn’t get anything. How hard it must be to have no-one care about you. I’m lucky.
I couldn’t eat these in front of men who got nothing. I’m no saint. I wanted to keep it all for myself but we have little enough happiness here as it is.
The biscuits were perfect dunked in the tea. The lads with sore teeth ate some cake. One lad, Thorpe, was so determined to have a biscuit even though he had the devil of a toothache that he soaked it until it fell off into the tea. We laughed! He wasn’t deterred though. He scooped it out with his spoon and still enjoyed it. At least he could eat it that way. We had a fair party of it. It almost reminded me of the tea dances back home. I wish I was home…”
3 days after he wrote this, that “lad” with the sore tooth, helped drag my Grandfather out of No Man’s Land after he’d been shot in the neck and paralysed from the neck down. He was sent to England and luckily started to get feeling back. It took him 6 months of healing and strengthening by working in the hospital to get almost all his feeling back.
Then he was sent back to the front as a stretcher bearer and medic! It was a brutal war but he survived, and went on to get married and have children…thankfully for me.
This is hands down the most wonderful message I have ever received on this website. I have goosebumps. And I keep reading it over and over. What a story! I felt like I was watching a movie and was so upset when I got to the part about your grandfather being shot. Thank god he was ok. What a hero. We owe our lives as we know it today to him and all those other brave women and men who sacrificed for us. Thank you for taking the time to share this with me and everyone else who will read this. Especially the excerpt from your grandfather’s diary that’s so special. – N xx
“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.”
Whomever told you this story is coflating 2 stories about 2 different biscuits.
the biscuits ground up to make porridge are known as Hard Tack. the recipe and story are here https://www.awm.gov.au/learn/schools/resources/hard-tack at the Australian War Memorial
Hi Nagi, great and easy recipe. Biscuits turned out delicious. This recipe is a keeper. Thanks for sharing!!
I’ve been failing at Anzacs for years. This recipe is THE best. Perfect taste, just enough crunch and as usual, your recipes just work wonderfully.
Thank you Nagi!
That’s so good to hear Nanette! N x
I’m currently eating my COVID anxiety here in Melbourne ahead of the press conference this afternoon, and these totally hit the spot! I had all ingredients, they took 10 minutes to make – happy days. 11 minutes at 150 was perfect in my hot oven for chewy in the middle, crunchy on the outside. Thank you for a lovely happy recipe Nagi!
Just made the Anzac biscuits and they are delicious!
Just wondering if there is a typo. I had to use about 2T of dough to get biscuits of the right size and quantity.
how to reduce the quantity of any item used in each recipe?
I am big fan of your cooking style
Hi Priyanka, you can reduce the servings by hovering over the “serving size” then reducing the number. N x
Can I substitute another cup of oatmeal for the coconut?
Hi Judy, I haven’t tried sorry!! N x