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Anzac Biscuits

By:Nagi
Published:23 Apr '20Updated:1 Jun '21
369 Comments
Recipe v Video v Dozer v

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!

Overhead photo of Anzac biscuits on a cooling rack, fresh out of the oven

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!)

What goes in Anzac biscuits

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!

How to make Anzac Biscuits

Close up of Australia's favourite biscuit on a cooling rack - Anzac Biscuits

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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Close up of Australian Anzac biscuits

Anzac Biscuits (Golden Oatmeal Cookies)

Author: Nagi | RecipeTin
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Cookies
Australian
4.98 from 98 votes
Servings16 - 18
Tap or hover to scale
Print
  • 146
Recipe video above. The great Aussie Anzac biscuits!! Crispy and buttery, a beautiful deep golden colour with a toffee flavour. They will stay crunchy for a week and though they will soften, still fresh for another week!

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. Golden syrup - amber coloured sweet syrup primarily used for baking purposes in Australia and in the UK. Has a caramel-like flavour. Best substitutes:
  • 1 tbsp light molasses + 3 tbsp honey or light corn syrup
  • 1 tbsp treacle + 3 tbsp honey or light corn syrup
2. Oats & batter consistency - Different brands of oats can have different levels of absorbency. Your dough should be firm enough so that you can roll it into balls without it sticking to your hands, but pliable and wet enough so that you can flatten the balls without the dough crumbling. If your dough is too sticky, add more flour, if it is too dry, add more melted butter. Don't worry about playing around with this recipe - it's a pretty forgiving biscuit dough!
3. Storage - Anzac cookies stay crisp for about a week in an airtight container. After that, they soften a bit but are still good! If the biscuits go soft, they can be crisped up in the oven - 5 minutes at 180C / 350F.
4. Nutrition per biscuit.

Nutrition Information:

Serving: 19gCalories: 74cal (4%)Carbohydrates: 14.3g (5%)Protein: 1.1g (2%)Fat: 1.6g (2%)Saturated Fat: 1.2g (8%)Sodium: 56mg (2%)Potassium: 30mg (1%)Fiber: 0.8g (3%)Sugar: 6.9g (8%)Iron: 0.5mg (3%)
Keywords: Anzac biscuits
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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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Dozer Anzac biscuits

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369 Comments

  1. Shauneen says

    February 28, 2023 at 11:30 pm

    5 stars
    Absolutely delicious. I didn’t have any golden syrup, so used a mix of honey and coconut molasses. Worked really well.

    Reply
  2. Robyne says

    February 16, 2023 at 1:03 pm

    Finally, I’ve found a recipe that produces the perfect Anzac biscuit. I made a big batch for the kids today. Another awesome Nagi recipe. Even my 15-year-old Poppy dog
    (chihuahua/pug) was super excited to try them. 😋

    Reply
  3. Stella says

    January 26, 2023 at 10:39 am

    Crunchy all the way! And yes, here in Oz they’re biscuits not cookies! Hate the americanisation of using the word cookies 😞

    Reply
  4. Judy Berry says

    January 25, 2023 at 2:44 pm

    Could you double the oats and omit the coconut!

    Reply
  5. Cathy Stubel says

    January 17, 2023 at 1:21 am

    While reading the comments I came across someone talking about measurements. I had no idea that they differ from from Canadian! Yikes your recipes have to be adjusted?

    Reply
  6. Blitzo says

    October 19, 2022 at 12:12 pm

    5 stars
    Thank you for posting this RECIPE . I love it . Easy to make . My family loved it too.

    Reply
  7. Tim says

    September 7, 2022 at 9:32 pm

    5 stars
    Made these in home ec class best Anzac cookies I’ve ever had

    Reply
  8. Blitzo says

    July 24, 2022 at 2:26 pm

    5 stars
    Hi my friend Nagi, I’d definitely and always love your recipes. Thank you so much for the inspiration you’ve give us.

    Reply
  9. Susan Korney says

    July 21, 2022 at 9:08 am

    5 stars
    Oh yum, I just whipped these up, fast and easy and I had never heard of these before! (Canada eh!) Don’t know why but my baking soda didn’t bubble up, maybe my butter wasn’t hot enough? Also I didn’t have golden syrup so used corn syrup then I used a 1/2 C white sugar and a 1/4 C brown sugar and they seem great to me! the dough was very crumbly but they stayed together and spread beautifully. They baked quickly and your advice to let them set up on the sheet is spot on! Mine were larger and flatter (my fault) but I’ll do better next time. I would upload a photo but not here lol….THANKS a bunch!!!

    Reply
  10. Veronica Moody says

    July 7, 2022 at 12:28 am

    5 stars
    Absolutely delicious cookies which look so professional. This recipe is so easy and actually makes more than quoted amount. A regular fave in our house. Great for gifts too. Thanks Nagi x

    Reply
  11. Deb says

    June 6, 2022 at 3:02 pm

    Hi
    I love these biscuits, but mine always spread too much ?

    Reply
  12. Anuja Patkar says

    May 12, 2022 at 2:32 pm

    5 stars
    BEST. BLOODY. ANZAC BIKIES. EVAAAAAA
    I’ve made these several times, and they are a winner on all counts- flavour, butteriness (yes, that’s a crucial parameter) and texture. The only challenge when they come out of the oven is stopping at one!

    Reply
    • Nagi says

      May 12, 2022 at 3:05 pm

      Sooooo true! We were making them at RecipeTin Meals today! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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