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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Wow!! These biscuits are amazing! It’s Anzac Day and of course we have to make these and this is by far the best recipe I’ve done. You never fail me Nagi, I only ever use your recipes now, always successful and delicious! Thank you so much 😋
Great easy and delicious thank yoi
You’re so welcome Kelly! N x
Hi Nagi 😊If I substituted brown sugar for the castor sugar would I use the same amount? Thanks Jenny
I did and they’re cooking as we speak 🙂
Delicious bickies. Crunchy and chewy. Should have made a double batch.
I’m so glad you enjoyed them Lou! N x
Just baked these delicious biscuits. Family loved them. Perfect combo of chewy and crunchy! I loved seeing the heart emoticons popping up from Australia and NZ – all of us baking them as part of our Commemoration together but apart.
I’m so glad you loved them Suzanne!! N x
Just baked a batch tonight – my first time trying your recipe and it was delicious! I baked it for 10 minutes @ 180 deg C and it turned out exactly the way I wanted it – crisp and crunchy on the outside, soft and chewy in the middle. Thanks Nagi! xx 🙂
Perfect Steph, that’s great to hear! N x
I make Anzac bisuits every year and remember making them as a kid with my Grandmother and she use to tell me how she made them for Granddad when he was fighting in the war and send them over with other goodies. She always said the the final two ingredents that she put in – was her love and the wish that he would come home safe
Aww that’s so lovely Melissa! ❤️ N x
Hi Nagi, I have some fresh coconut that has been grated and frozen – Could I use that in place of the desiccated coconut?
Hi Naomi – I think it may be too moist – love to know if it works though! N x
You are quite right (of course!) The dough was very sticky so I added more flour, but even then the biscuits spread a lot in the oven and they were more on the chewy side. Still delicious though!
Can the coconut be replaced with something else. Do not like coconut.
I substituted coconut for cranberries as my 13yo does not like coconut – works a treat!
Thank you.
Hi Sandra, not in this recipe sorry! N x
Possibly just substitute coconut for more oats
Thank you.
Yup that’s what I did 🙂
Great recipe, I was looking for a recipe for oat and raisin biscuits and my colleague told me to make Anzac biscuits and add raisins. Biscuits are delicious crunchy and chewy, thanks
I’m so glad you love them Alice!! N x
Hi Nagi, Can I substitute the coconut with frozen fresh/wet desiccated coconut?
It wont work quite the same unfortunately – it will be too wet. N x
Amazing Nagi. My house now smells delicious!
Yum, I can just smell them now!! MMM!!!!
How many does this recipe make. I’ve got 18 but think I should’ve made them smaller! They are looking huge!!!
Hi Susan – 16-18 🙂 N x
I haven’t actually made these yet but there is no debate – ANZAC biscuits need to be crispy on the edges and chewy in the middle! I think my mum’s ones were a wetter mixture which spread across the tray more when cooking, and the edges were thin and caramelised, and the middle was chewy .. perfect! Your other recipes always work for me though, so I always check your version before I cook anything these days!
It’s so easy and delicious. My daughter said “it’s fantastic”. I like it chewy & I just cut down the sugar. Thank you
Can you use quick oats or are rolled better?
Rolled oats 🙂 N x
A great version of the Aussie staple. Cooked as per recipe -one batch for the crispy texture and one batch with less cooking time for chewy biscuits. Both delicious.
After losing my ol’ faithful Anzac recipe, this is the best in terms of dry ingredient ratio I’ve found. I reduce it to 125g of butter and use brown sugar. Very pleased and have made them 3 times this month already. Thank you!
Fantastic, but I did the bake for shorter time thing, Chewy is only way to go – always was in my book! Can’t even comprehend a crispy Anzac bickee. Great recipe thanks.
I’m so glad you enjoyed them Nicole! N x
Would golden corn syrup work in place of the golden syrup? Also is it possible to replace the coconut with anything else? I’m allergic to coconut so I can’t eat it.
You can make golden syrup. It’s really easy mate. You just need a few lemons, some sugar and water. You can find the recipe on YouTube. If you want treacle, there’s tons of how-to recipes on YouTube.
I rarely leave feedback but this one was worth it! Even after I reduced golden syrup to 2Tb and sugar / desiccated coconut to 1/2 cup, the biscuits were still crunchy and flat just the way I like it! Super easy to make if you don’t want to spend a lot of time in the kitchen. Thanks so much for sharing! 6⭐️
Thanks so much Pam, I’m so happy you enjoyed them!
Have tried a number of different Anzac biscuit recipes & the family loves yours best. I do tweak a little as coconut is not a favourite with one important family member 😉 – I sub various chopped nuts instead. Thank you!
Sounds great Veronika, great idea!