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!
Epic fail! Spread like crazy.
Should I sift the flour?
My family loved these
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 🐶🐶
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!
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.
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.
Would’ve been cool to see a New Zealand flag there with the Australia one to put the NZ in ANZAC!
Agreed!
They did! Just don’t look at the big star!!
Exactly!! Anzac without the ‘NZ’ is, well just aac…
And golden syrup is a staple in New Zealand too.
Amazing recipe though, my hubby said the best he’s ever had
This is my favourite Anzac recipe . Fan forced oven at 150 degrees celsius for 18 mins for me is perfect. After patting balls down really flat I wait till they are room temp before baking. Have tried a variety of recipes, these are perfect (even though i added 3/4 tsp of salt, cos I love salty sweet). Thanks Nagi for all your wonderful recipes!!!!
I usually love all of Nagi’s recipes but this one was a bit of a flop for me. The mixture was way too wet and all the biscuits spread into one giant biscuit and I took them out when they were brown and they were still undercooked, even after cooling down.
The best ANZAC biscuit recipe I have made! I did cut back the butter to 125g and golden syrup to 3.5 Tablespoons, they did not spread out too much, and retained its shape beautifully. Thank you so much Nagi.
Way too sloppy a mixture!
Spread all over the tray,joining together.Wasted 🙁
Returning to my original recipe.
First ever fail with Nagi.Sad.
Taste great but note to self next time roll smaller balls. They spread so much they connected. 😂. But still awesome and will be making them again next week.
I love Anzac biscuits and make them every year with my little one. I add a little fresh rosemary to mine as an additional nod to the ANZACs and it adds a lovely savoury note through the biscuit.
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!
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
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.
I reckon!!
Leaving a recipe on someone else’s blog is another level.