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 (150g) plain flour (all purpose flour)
- 1 cup (100g) rolled oats
- 1 cup (80g) desiccated coconut , unsweetened
- 3/4 cup (165g) 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!
Aww that’s so cute of Dozer!!
I think this recipe was just a little too sweet for our liking. The batter was also quite wet, and we ended up with one big biscuit on the tray 😕
Has anyone tried adding Walnuts? Before I make them would like to know as I want to add Walnuts to this recipe. Just wondering if a little more butter would be necessary?
Hi Sher, it’s going to affect the texture – something I need to test before giving you accurate advice. I’d love to know if you try though! N x
Can you use almond flour?
Not for this recipe as written sorry Karen! N x
I’m currently living in Palestine and unfortunately we don’t have golden syrup – I have searched high and low for it to no avail. I miss ANZAC biscuits heaps from back home and I really want to make them here. What can I use instead of golden syrup? Or can I make my own?? Thanks in advance 🙂 btw I love your recipes!
Hi Sara, subs are listed in the recipe notes 🙂 N x
So good! Made these and everyone who’s tried one has said how delicious they are 🙂
That’s so good to hear Kailli, thanks so much!! N x
Made these today in preparation for the anzac weekend. So easy and delicious I took them out at 12 minutes and they were perfectly crispy on the edges and chewy in the middle! Beautiful golden colour as well.
Thanks Nagi x
That’s great to hear M, thanks so much for the feedback 🙂 N x
Please do not call them ANZAC cookies or Golden Oatmeal Cookies. They are ANAZC biccies/biscuits.
The use of the American word “cookie” creeping into the language is officially frowned upon according to Federal Department of Veterans Affairs guidelines.
“Referring to these products as ‘Anzac Cookies’ is generally not approved, due to the non-Australian overtones,” the guidelines state.
Thanks for that Lee, that’s why I’ve titled them Anzac biscuits 🙂 and for those that are not familiar with them like our friends across the pond, I have mentioned exactly what they are as Golden Oatmeal Cookies 🙂 N x
This dough was difficult to get right. I had to add another 50g butter as the mixture was dry.
When it came to the bake, 15min and the biscuits were rock hard; 12min and the biscuits were a little chewy. I guess next time I’ll time it for 10-11min
Sorry you had issues here Awais – it shouldn’t require that much more butter. Can I ask what oats you used? N x
Hi Nagi. I always use rolled oats. The biscuits do taste great – next time I’ll bake in smaller batches as I’m finding my oven runs hotter.
These are the most incredibly delicious biscuit/cookie I have had in many years. I make them thinner and a bit smaller, getting about 28-32. I’ve toasted the coconut and left it raw…honestly can’t tell the difference so won’t bother toasting again. First time I made them, I weighed out the flour, which did not work for me, I had to add more melted butter. After that, I just scooped out the flour into a measuring cup. No more issues. I’ve made these 4 times in 5 weeks (I am giving some away;). Fantastic!
Oh, forgot to add…after the first batch, I sprinkled them with a touch of flakey salt shortly after they came out of the oven. Have done that ever since.
I love your recipe. I lived in Tasmania for 16 years and now that I live in Canada I find the best Anzac biscuit recipe. Thank you. If I were to add chopped dried apricots would I have to alter the recipe in any way to compensate for the addition?
I made these biscuits by using the weights listed, and they are perfect! Super delicious, perfect Anzac biscuits. Yet another winner recipe, thank you!
Love it. This is what love to try for long. It so easy. My question is can you pour butter mixture in the dry ingredients as soon as remove from stove or need to be cool down. My cookie even in air tight container still become sticky after a day. How to fix this? Thanks.
Hi Kay. Pour liquid in hot.
I loved it. Very easy to make. I didn’t have unsalted butter so I used sated, but the cookie is still very tasty.
Great recipe – easy to follow and tasty. A big hit.
I am confused a little with the amount of ingredients. I prefer metric to cups being in the UK, but the first three ingredients say one cup but a different number of grams for each one. The sugar says .75 cups but more grams 165 than any of the other full cups.
A cup of rocks and a cup of feathers don’t weigh the same 🤣
Yeah I found a similar issue! I would just convert using Google or your search engine! I think she converted the measurements for weight wrong.
Made this recipe with a vegan ‘butter’ for a naughty but cholesterol-free afternoon treat. So delicious!!
Made this recipe with a vegan ‘butter’ for a naughty but cholesterol-free treat. So delicious!!