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 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.
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Amazing and easy thank you could not find golden syrup I used the alternative u advice awesome taste and smell
Delicious! And super easy.
When you give the oven temperature the second one is for fan forced. What’s the first one? Just bake? Or fan bake. I don’t have fan forced and am having trouble with mine. Thanks
Sorry to hear in comments that some have had legal issues with the name. Hope you don’t run into any problems, but if you need to change it, I think golden oatmeal biscuits/cookies is an excellent alternative name.
Born in England and raised in Canada, I am familiar with both golden syrup and maple syrup. Each is delicious in its own right, but not interchangeable or even remotely similar. I found Anzac cookies in a Canadian cookbook years ago. It did include coconut . That’s part of what I loved about them. Since golden syrup is what puts the golden in the cookies, I made them with that and got compliments when I shared them. I also tried them substituting plain corn syrup. Although they were still very good, they were not even close to the real thing. I highly recommend using golden syrup if you can get it. Around here, it’s available in places that sell British Imports. Walmart has it.
I would have said there’s no substitute for golden syrup (or maple syrup for that matter), but I have not yet tried your substitution.
Just made this recipe after receiving the Lyle’s Golden Syrup I ordered on-line. I could not find it anywhere in my New York City suburb. What a wonderful treat! My whole family loved them and half the batch was gone in 10 minutes. I made the recipe exactly as written. Thank you Nagi for another great recipe from your blog.
Perfect recipe that is very flexible! Used half brown and half white sugar because I love a crisp outside and soft center and these pulled through! Interesting method with the baking soda (similar to making honeycomb), it worked just lovely.
Actually. To be called ANZAC BISCUITS you need to adhere to the traditional recipe. Which doesn’t include coconut. Also definately doesn’t include subs. There’s actually a law around this and hefty fines attached.
who are you? the biscuit police? loosen up alan
Traditional ANZAC biscuits have coconut, classic has no coconut. You can add flavourings but substitutes are generally frowned on unless you cannot get the correct ingredient (golden syrup).
ANZAC stands for Australian and New Zealand Army Corps so is government trademarked. There was a vegan cafe that was fined for altering the recipe and name, and in 2008 Subway dropped the biscuits because they weren’t allowed to sell it as a cookie.
Double checked the laws in Australia. You need a permit to use the word ANZAC.
ANZAC day is not a celebration, it is a day to remember and mourn for the soldiers who died in world war 1 and 2.
These look wonderful! I am making these tonight! But a small clarification: Can we use honey instead of golden syrup?
Thanks!
Hi Maddie, you’ll find my subs listed in note 1 🙂 N x
Just made these with two (nearly) 8yr olds. Really simple recipe, so they could do almost everything themselves, and super tasty! I’ve been searching for an Anzac recipe for ages and will definitely be keeping this one to hand! Thanks Nagi!!
Ratios on the recipe are perfect! These are the perfect treat to make for my pregnant friends because they can have them under cooked without the worry of raw egg. I prefer them to be chewier so instead of 3/4 caster sugar I use 1/2 brown sugar and 1/4 white caster sugar
I can’t stop making these, they are absolutely amazing, my family loves them. All your recipes I’ve tried so far are amazing!!!
Made these several times now, used natural muesli one time instead of oats, also very good.
My kids and my husband love it so much, they could not stop eating the Anzac cookies. Amazing recipe…easy and super yummy
Delicious ♥️
Nagi, Love the recipe delicious. But, if at all possible can you start to use washable/reusable silicon baking sheet liners. Rather than single use bake paper. Then maybe others will follow.
Wonderful recipe. The biscuits turned out perfectly. Thank you!
I’m so glad you hear that Ann!! N x
Came back here to say: I can’t stop making these. Send help!