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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!
So good every time! All of your recipes are the best, I only use yours. Thank you so much.
I accidently burnt them a bit this time, but that is our new oven’s fault, it cooks really weird.
Love your recipes so much!
The anzac recipe turned out good I made it as a slice I found that easy to do and I can cut to size
Such a delicious recipe, perfect Anzac bikkies – can’t stop reaching for another … :/
Thanks again Nagi, for as usual a top notch and reliable recipe
These are the proper quantities:
1 cup rolled oats
1 cup plain flour
1 cup shredded coconut
1 cup soft brown sugar
1/4 cup golden syrup
125 g butter
2 tbsp boiling water
1/2 tsp baking soda
Bro, this isn’t your blog!!???
What a strange comment to make.
Not really that strange to be honest. Anzac biscuits, for lack of a better word that comes to mind, are a legislated name and recipe in Aus. The quantities in that comment are the legit published version from CWA.
I appreciate that Nagi puts her own spin on things to improve the outcome, but it is not the genuine recipe any longer.
Then go make the CWA one? Imagine trying to correct someone’s recipe online.
Replying to the wrong comment honey. I didn’t make any judgement on which recipe I was making, just pointing out where the other commenter’s recipe came from.
No. The legislation applies to the use of the word ANZAC in commercial products, not recipes, and tons of different recipes exist and are legit. CWA one is just one of them.
I reckon!!
Hi i am going to make them .
Don’t be disrespectful. No one cares what your recipe is.
There are various recipes even coming from the official CWA. Some listing 1 cup of coconut (NSW), some 3/4 cup (VIC) – original recipes from the time omitted coconut. Most recipes say 2 tbl of Golden Syrup not 1/4 cup. The Australian War Memorial even list 2 different recipes. As long as the basic ingredients are the same, the quantities can vary. I’m sure the women making them in the early days all had their own recipes.
Leaving a recipe on someone else’s blog is another level.
Thanks for sharing this, will give this a go. Was genuinely confused about using bicarb in this recipe because you’re supposed to use it with acidic ingredients, baking powder if not, correct me if I’m wrong i guess.
Note from Aotearoa New Zealand where we also have made these for generations ….
If you toast your coconut and wholegrain rolled oats in the oven first, you’ll have a crisp, golden, nutty-flavoured biscuit that is several notches above the standard recipe 😋 🇳🇿
No one cares and reposting “proper” quantities on Nagis page is genuinely disrespectful
This recipe taste good, have made it twice to flatten out twice. So probably won’t use it again. Sorry Nagi I’ve done to the recipe as above and it’s flat both times.
They are meant to be flat. That’s what I grew up with but modern ones don’t seem to be flat enough.
They’re supposed to be flat!
Thats a great idea, thank you!
Thank you once again Nagi for another easy and delish recipe. I made these with my young grandson who can’t roll balls yet a did them in muffin trays. They come out thicker but we’re easy for him and a lot of fun with all the mixing.
Can I add sourdough discard and how much?
Delecous
Not really. Sourdough is for bread to rise. These biscuits shouldn’t rise (not much, anyway) and it would change the flavour.
When I make anzac cookies
They either spread all over the tray into one big one. Or cook and fall apart
I’ve tried different flour
All in one method. Any idea what is wrong please. Whatever comes out of the oven always tastes yummy.
Made these this afternoon & OMG i am lost for words! They are honestly better than the store bought ones. Any wonder Dozer is eyeing them off in your pic 🙊
Thanks so much for sharing x
Hi, These look delicious!
I just wanted to check the amount of butter as 5oz is closer to 140g.
Which measurement do you use for the best biscuit please 150g or 5oz?
Cheers Nagi
This Anzac biscuit has a great flavour, although my mixture was a little to wet and the biscuits spread a bit. But, I fixed it with a round cookie cutter and brought them back into shape. Love the flavour of them.
They’re supposed to be flat, thin and crispy. You can not flatten them before baking and they will be smaller, higher and softer x
They taste good but I followed the recipe closely and ended up with very hard, flat, dark biscuits. Someone mentioned chilling the dough and I wonder if that indeed would help? These were like Anzac florentines, haha.
Hi Nagi, is it possible to make this as a traybake, and if so, would any adjustments be needed to the recipe, such as baking time? Thanks
I think I love you Nagi! dont want to be weird… I talk to my husband about you like youre part of the family. May God Bless you.
Forgot to rate the recipe. 5 stars!
Not an Aussie and never heard of Anzac biscuits until they were referred to in an Aussie TV show we like. Did a Google search, found this recipe and wow! Wonderful and easy to make. I ended up reducing the heat to 375 and the baking time to 8-10 minutes. Otherwise they were done, really done, partially black. Everyone loves them! Some will be Christmas cookies for the neighbors. Thank you!
Delicious and so easy! I used this recipe for a Christmas cookie exchange last night where everyone brings 72 of their favourite cookies and we judge each type and I won best tasting cookie with Nagi’s recipe! I am an Aussie currently living in Cambodia and so I thought it would be good to make an Aussie recipe and no one had ever tried an Anzac discount before (lots of Americans at this event) and they absolutely loved the buttery caramel notes. Thanks Nagi!
Anzacs are not cookies (which is an American term) they are biscuits.
Is it possible to make these without the coconut?
I use brown sugar instead it adds much more flavour than regular sugar
Delicious! 12 mins for perfect crispy / chewiness. We used date syrup and it added a delish flavour.