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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Hi Nagi
These were perfect. I had to add a little more flour, not much, to roll them, but the taste and texture were spot on.
They are the best ones I tasted this period and there has been a bit of competition going on.
As usual, your recipe was terrific
The recipe I made last year was too wet and ended up being one giant slab on the tray after they spread!!!
The ritual of making these biscuits will always be a reminder of how lucky we are in this country and we can be grateful for what our defence forces have done for us
I’m so glad you loved them Patricia ❤️
Hi Nagi, Another winning recipe. I found what worked for me was 2 flattened tablespoons of mixture and this made 16 biscuits. Also to reduce the sweetness used 1/2 cup castor sugar and 2 Tbs golden syrup and 2 Tbs honey. Delicious thank you again.
I’m so glad it worked for you Frances!
Anzac Biscuits are an old favourite here in N.Z. As to Golden Syrup, it is well renowned here. The generations of farmers going back to World Wars 1 & 2 referred to this as Cockey’s Joy as they would have it as a Breakfast Spread on toast or plain bread.
That I didn’t know!! N x
Those look good! Will wait until I find the golden syrup to try them.
Another favorite: Martha Stewart’s chocolate chip cookie recipe with oatmeal, dried sweet cherries, and toffee chips.
Ooh yum that sounds like a terrific combo!
But today is Pizzelle day.
Hi Nagi.
I have only recently started to learn how to cook and you are my go to person for recipes and advice.
I am also a Vietnam Veteran and appreciate your attitude to things like Anzac Day (I don’t care too much about the capitals either way), and will make your Anzac biscuits as my first baking effort.
To our American friends they are biscuits not cookies, though I do love good American cookies.
Thank you for your service John. Australia would not be the country it is today if it weren’t for people like you. We owe you a debt of gratitude – N xx
Thanks for that mate.
Also we would not be the country we are without people like you who help to make the tolerant, multi- cultural home that is Australia, we are blessed compared to so many less fortunate places.
Excellent! I reduced the sugar to half a cup and they were still sweet enough. Kids are devouring them as I type 🙂
That’s great Rebecca!! N xx
That’s great Rebecca!
Please do not call our Aussie Anzac Biscuits ‘cookies’ . They are not & never will be American cookies.
Did I write cookie accidentally?? 🙂
Hi Sue – That’s why the link is titled “Biscuits” 🙂
Hi Nagi, in the recipe method you have the title ANZAC biscuit (Golden Oatmeal Cookies) and in point 3 of hints after the recipe you call them ANZAC cookies.
Please do not Americanise ANZAC biscuits or call them Golden Oatmeal Cookies
Lee, please find a legitimate thing to complain about. Cheers. Enjoying these cookies.
Happy Anzac Day to you and Dozer.
x x
You too Jayne!! N xx
Hi Nagi, I love your recipes and make a lot of them. My Anzac biscuits ended up looking like cow pats. Any comments to correct this? The taste was perfect, just the presentation was a bit off. Many thanks for your recipes and give my love & hugs to Dozer
Hmm! Did they spread too much?? Didn’t go crisp?? N xx
Hi Nagi,
I live in the US and will be ordering golden syrup from Amazon since we don’t have it here. My question is: Can the coconut be omitted or something else substituted for it?
If you are in the US, you can also obtain golden syrup from Cost Plus World Market. It’s in their British/English food section.
Thanks for the tip Gareth!! N x
Hi Sherry
I’m not Nagi (…obviously) but I have substituted dessicated coconut with almond meal in ANZAC biscuits, to good effect before. Hope that helps 🙂
Thanks for the recipe Nagi!
You’re a legend Meg, thanks!! N x
I seriously doubt that I will be making these, just because I really have to watch my carbs these days, to fend off impending diabetes. But they sound wonderful, and I really appreciate what they stand for. (I always appreciate the sight of the Anzac bridge when we’re in Sydney, too.)
Yes I love it too 🙂 I used to drive over it every day to go to work N x
Reminds me of celebrating ANZAC Day in the “Out Back” years ago. Would love to come back “Down Under” and visit.
YES YOU SHOULD!!! N x
Sounds easy and delicious! Need to try them!
YES YOU DO!! 🙂 N x
Love your recipes and chatty emails, especially pictures of Australia and Dozer. Can I omit the coconut in the Anzac cookies? Add a little more oatmeal? Thanks.
For a soft chewy ANZAC biscuit we use 3/4 cup white sugar and for those who prefer a crispy biscuit we use 3/4 cup brown sugar. For me they taste delicious either way.
I hear you Helen! I’d never turn down an Anzac cooke in any form 🙂 N x
I am allergic to coconut even the smell. Is it mandatory to use, or is there a substitution?
You can’t beat a good ANZAC biscuit. My friend Jane who is a Kiwi living in Oz makes the best! ANZAC biscuits remind me of Dad’s cookies which are available in Canada and the US. They don’t contain golden syrup however golden syrup is also available and made in Canada. I love your work Nagi, always so enthusiastic, delicious and real.
Dad’s cookies?? That’s the name of the cookie???!!
Hi Nagi
Should the coconut be sweetened or unsweetened?
Wendy
Unsweetened 🙂 I always forget you can get sweetened in some countries! We only have unsweetened 🙂 N x
What a fun cookie to make for a scout trip. The story behind them will make both boys and girls excited to have such a history packed treat along on their adventure! Thank you or sharing, Barb
I do love the story behind them! N x
Nagi a great recipe. I had hubby make some and 20 minutes later we were tucking into them.
Oh WOW that was fast! PS Love that you had hubby making them for you 😂 N x