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.
More must-try cookie recipes!
Life of Dozer
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You know….I had no real desire to make these. But I saw the recipe, I had all the stuff, and my husband had been complaining about a lack ok cookies in the house. Damn are these good. Going on my holiday platter for sure! Recipe halves very nicely.
Yummy! As recommended, use 1 tbsp molasses 3 tbsp honey as a substitute to golden syrup. I only used 1/3 cup sugar and it was sweet enough. Will try 1/4 cup next time. This recipe is a keeper.
I made a double batch of this recipe tonight and I was worried they miggt be a bit crumbly but they turned out beautifully.
I baked half for 12 mins and the other half for 15 mins so I would have a muxture of chewy and crunchy types. I ended up with 36 biscuits which should keep the family going for the week.
Looking forward to enjoying one with a cuppa for morning tea tomorrow.
Will definitely make some more. Thanks Ngai as I know how much effort you.put in to.make sure the recipe works and I enjoy your notes that help with the recipe.
Great recipe, turned out perfectly. Don’t be scared to pull them out of the oven a few minutes early, they will flatten while cooling. Mine had the perfect crunch with a slightly chewy/soft centre.
Made these with my 3 year old son and they turned out great! We used a bit less sugar (1/2 cup instead of 3/4) and they were plenty sweet enough. Perfect size for lunchboxes. Thanks for the recipe.
Hi Nagi,
Thank you for making easy to follow recipes which always seem to work out! I’ve gotten to the point where if I’m looking for some inspiration, you are one of my go-to’s 💜
I’m a BIG fan. 🤗
Cool
First time I made these they flattened out so much, made them again today but put the cookie dough in fridge for 20mins to cool the mixture before baking, they turned out perfect!!!!!!! Also 1/4 cup sugar is perfect for not too sweet biki’s. Thank you Nagi for another banger
Mine turned out flat the first two times as well. Tasted delish but flat as pancakes. I’m going to try your tip of putting the mixture into the fridge for 20 minutes to see if that helps.
these anzac biscuits are the best ive ever had! Thank you Nagi!
Wow. These Anzac biscuits are SO GOOD! I have always disliked Anzac biscuits but decided to make this recipe for Anzac Day this year and oh my gosh- these are delicious. Thank you!
BEST Anzac biscuit recipe ever. Made two batches this year because the first batch was devoured in a day!
Wow. These Anzac biscuits are SO GOOD! I have always disliked Anzac biscuits but decided to make this recipe for Anzac Day this year and oh my gosh- these are delicious. Thank you!
Best Anzac biscuits I have ever had. Thank you Nagi
I love ANZACs but this was the best recipe for them I ever tasted. 5 stars plus 10!
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.
Sorry forgot the stars …. here they are +5 more
Completely delicious, thanks Nagi!
So good. Nagi always nails it!
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.
Came out so well.
The TASTIEST Anzac biscuits ever