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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Life of Dozer
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Made this on 25/04/2024
and here I am again 27/2024
making them again. Just luv them. really really good
Completely delicious, thanks Nagi!
Great recipe, thank you! Rolled them into balls but forgot to flatten them before baking… was worried they would be ruined but they came out perfect!
So good. Nagi always nails it!
Made these yesterday while watching the Dawn Service. I also made a batch of my usual tried & true ones from my old school cookbook. Never make the old ones again, Nagi’s are so bloody good, thank you.
Came out so well.
The TASTIEST Anzac biscuits ever
They are New Zealand biscuits, not Australian 🤣
Made these today and they were so good! I must have added a fraction more dry ingredients than stated bc my mixture was a tiny bit crumbly but to be honest I couldn’t not be bothered melting butter to add and they still turned out perfectly! I thought I was going to be settling for a tasty but crumbly cookie but they turned out just right once cooled a bit and aren’t crumbly at all.
I make ANZAC biscuits every ANZAC Day – tried Nagi’s recipe this year. Reduced sugar to 100g. Dipped top half of each cooked biscuit in melted Choc Melts for a delicious variation. A great recipe thanks Nagi 🖐️
Thank you Nagi and Dozer. I wanted to bake these on ANZAC day and they were on front of website. Delicious and easy. I wish I’d doubled the recipe as we are going to devour these today!
Everything’s good except for the unsalted butter I do just over 200g cause 150 isn’t enough and just crumbles everywhere.
The best. Definitely gonna do them again!
Love love love
Just made these. We were out of coconut, so subbed with 1 cup of a mix of chia seeds, quinoa flakes, hemp hearts, and sesame seeds. Quick, easy, and yummy- even though not authentic Anzac taste. Missed the coconut flavour and texture.
Great recipe- the only modification was to swap same amount of white sugar for brown sugar- I love the richer flavour of brown sugar.
I baked in a ball formation for 11 minutes, before flattening slightly, and returning to oven for a further 2 minutes. Crispy on the outside, soft in the middle, just how I love them.
Demolished by the family.
Lest we forget.
Thanks Nagi.
Wondering why no water in this recipe
Any opinions.?
Hi Carla. I’ve never seen an ANZAC biscuit recipe with water in it. Is it something you usually do?
They have no water because they were used during the war and ANZAC’s ate them, during the war, they needed food that wouldn’t go off quickly.
They have no water/little liquid so it stays fresher for longer. Other recipes use water but not a lot.
Sorry this answer was a bit confusing and long, hope it helped though!
So good! Hard to stop eating them
These turned out great!
Cooked them for 10 minutes, so slightly soft and chewy.
Used only 1/2 cup of sugar.
I added 2 TBSP of rum to the butter and syrup while cooking, in respect to the Anzac soliders who were given rum in their coffee on the morning of battle for courage.
Just made these for ANZAC day and they were delicious. The recipe says to use one tablespoon of mixture, but I used 2 tablespoons (firmly packed). This made 16 biscuits, And, I baked them for 12 minutes at 160 (fan-forced). This was perfect.
I made one giant cookie instead to take to an anzac day lunch. All on one tray.
I love that.
no wonder youre fat
Made this today as an Aussie girl living in the US. Everyone absolutely adores them. 10/10 will make again!