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!
Should I sift the flour?
You probs should sift the flour
Aussies – just chill. Even the biscuit’s own Wiki page says the origins and recipe of the biscuit are disputed, so quit quoting all these rules and regulations.
The only regulations over the recipe and name apply to biscuits made for commercial use.
Loved this recipe, a tradition to bake today to have with a cuppa.
My family loved these
I love the recipes you make. They taste so delicious!🤩
Made these on Anzac Day. First time so I was unprepared for how far they grow in the oven. I only use a large bench top oven using one tray at a time. First batch of 9 became one big tray of burnt, crispy biscuit (but I like burnt). second tray I only did 5, they still linked up but I also had to reduce time to 8 min, they were crispy around the edges and chewy toward the middle. 3rd tray of 4 was 71/2 min.
Still very tasty
after 20 years of making my Aunty Betty’s Anzacs I tried Nagi’s today. Just loved them (sorry Aunty Betty). Cooking times were good for my oven. Not sure why I did this but I’m always over generous when making balls of mixture, I measured the whole mixture on my kitchen scales and divided by 16 biscuits (47 grams each). I thought they looked too small but they expanded during cooking and were just perfect ! crunchie on outside and chewie in the middle. A cuppa tea now and time to reflect on our brave ANZACs.
Just made these again today. I do the softer version…12 minute cook…..as I prefer them a little softer. Came out perfectly 😊 I wonder if people are maybe using quick oats instead of rolled oats? That could possibly be the reason for some fails?
I love cooking all of your recipes so easy and delicious 😋
The best ANZAC biscuit recipe 👌, thanks Nagi 😊 Annual tradition – attend local dawn service, then home to make a batch of Anzacs. Lest We Forget
Made today, Absolutely fabulous.
Diane 🐶🐶
Just made these with my 5 year old daughter. They were super easy to make and turned out great. We had no plain flour and used SRF and they are still awesome.
Perfectly light and crispy 🙂
This is the only recipe that works for me. Every other one I’ve tried has resulted in an oaty splat. Thanks Nagi for helping me look like a far more competent baker than I am!
Oh dear, not sure what I did wrong but mine turned out to be duds! This recipe did not work for me at all! I’m so disappointed. So, next year, I’ll search for a new recipe.
This recipe seems to be very oat dependent. Uncle Toby’s oats are very absorbent so work great but I also had some homebrand woolies oats that needed using so did a batch with them and I had to add another 1/4 cup of flour to get the right dough consistency.
OMG these are sooooo good! My son and are fussy on Anzacs and these are perfection. I like chewy so 12 min total cooking time… put them in the oven on 180 fan bake and turn down to 160 fan bake. YUM =)
These are the most delectable Anzac biscuits I have ever eaten! Turned out just like your picture too Nagi! I read your recipe notes and added more flour to get my dough to the right consistency. Thank you for another perfect recipe. Lest we forget 🌹
Wow. Just made these – I’m more of a savoury cook but these came out perfect. Another winner thanks Nagi.
Please amend reference to cookies in note 3 and in the blurb above the ingredients. There’s no such thing as an ANZAC cookie.