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 flour, oats, coconut and sugar in a bowl.
- Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.
- Add baking soda and stir to combine - it will fizz up, this is normal. Immediately remove from heat.
- Pour butter mixture into flour and mix until just combined.
- Roll level 1 tablespoon mixture into balls, flatten into patties. 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!)
- 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 cookie recipes!
Life of Dozer
When you watch my recipe videos, just know that Dozer is always just out of the frame!
Jasmine says
Made these for my teachers as an end of semester gift, they turned out amazing! I’m a toffee lover so I knew these would be right up my alley. I’m in the US so I made the golden syrup substitution I also only had coconut flakes, still so delicious! Made a triple batch, with heaping 1T sized cookies, came out with 100 cookies.
Delphia says
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.
Emma W says
The TASTIEST Anzac biscuits ever
Tanya says
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.
Vanessa says
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!
tan says
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.
Carla says
Wondering why no water in this recipe
Any opinions.?
Carly says
So good! Hard to stop eating them
peter says
I made one giant cookie instead to take to an anzac day lunch. All on one tray.
Andrea says
Made this today as an Aussie girl living in the US. Everyone absolutely adores them. 10/10 will make again!
Julia says
My husband loved them and said ‘this is how all ANZAC biscuits should be!’. I did reduce the cooking time to about 10 minutes and that seemed to make the perfect chewie cookie
Vincent says
I love and like your anzac biscuits
Wendy says
For chewy cookies 12mins on 160fan is way too long especially if you flatten….will try again for less than 12 and won’t flatten the balls, flavour is great but the oven timings is off….
Gillian Steyne says
I made these but had no golden syrup so I substituted honey. Amazing result as they were really chewy!
Linda says
Great recipe & my go to recipe for Anzac’s.
I got the biscuits out of the oven went away for several minutes & came back to put them onto a cooling rack & 4 of the biscuits had disappeared. Someone couldn’t wait until they had cooled before trying them, he said they are delicious by the way.
Zulaikha says
I love your recipe.
Pandora says
You need to change your description of Anzac bikkies as the info is not accurate.
Anzac bikkies weren’t shipped to soldiers. Soldiers ate “hardtack” bikkies that were extremely hard and kept for a very long time. Some from the WWI period are still kept today. Some were decorated with crochet and drawings on them. Anzac bikkies were made by volunteers to sell at fetes, galas, etc to raise funds for the Army in support the troops in Gallipoli. They don’t keep as well as soldiers “hardtack” bikkies (which were like eating cement blocks).
Sally says
Hi Pandora, here is some info that confirms anzac biscuits were sent to soldiers. Likely they got both the hardtack and the Anzacs – although they were called ‘soldier’ biscuits at the tine.
https://anzacday.org.au/ww1-ANZAC-biscuits
Lia Pedetti says
Classic, delicious, easy to make
Donna Drew says
I’ve been wanting to make these for so long and they were fantastic! I reduced the sugar to 75g and could have used 50g. The golden syrup is a must – hubby ate 3 straight off! Thanks Nagi – another cracker!
s says
these cookies were so much better than the store bought and I would definitely make it again : )
Diane C. says
I just came back from visiting New Zealand for five weeks. These cookies were everywhere. As soon as I returned home, I found this recipe. They were GREAT!! I used the substitutes recommended (molasses and honey) and only baked for 8 min. to get a soft and chewy version. I added chocolate chips to one batch and everyone agreed that they taste better without. I’ve been sharing this recipe with everyone as I share the tales of my adventures. New family favorite and one I plan to add to my Christmas cookie baking list. Thanks!
Naomi says
Ha ha ha my inner Australian purist nearly cried when I read you put choc chips in them! They’re not that kind of biscuit (cookie)!
Glad the tastebuds self-corrected.