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Anzac Biscuits

By:Nagi
Published:23 Apr '20Updated:23 Apr '20
235 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
4.97 from 54 votes
Servings16 - 18
Tap or hover to scale
Print
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 (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. 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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Life of Dozer

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Dozer Anzac biscuits

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235 Comments

  1. Hannah says

    April 23, 2021 at 4:33 pm

    Aww that’s so cute of Dozer!!

    Reply
  2. Frankie says

    April 23, 2021 at 10:47 am

    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 😕

    Reply
  3. Sher says

    April 23, 2021 at 3:05 am

    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?

    Reply
    • Nagi says

      April 23, 2021 at 12:22 pm

      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

      Reply
  4. Karen says

    April 22, 2021 at 9:05 pm

    Can you use almond flour?

    Reply
    • Nagi says

      April 23, 2021 at 12:27 pm

      Not for this recipe as written sorry Karen! N x

      Reply
  5. Sara says

    April 22, 2021 at 5:39 pm

    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!

    Reply
    • Nagi says

      April 23, 2021 at 12:28 pm

      Hi Sara, subs are listed in the recipe notes 🙂 N x

      Reply
  6. Kailli says

    April 22, 2021 at 12:24 pm

    5 stars
    So good! Made these and everyone who’s tried one has said how delicious they are 🙂

    Reply
    • Nagi says

      April 23, 2021 at 12:29 pm

      That’s so good to hear Kailli, thanks so much!! N x

      Reply
  7. M says

    April 21, 2021 at 11:54 pm

    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

    Reply
    • Nagi says

      April 22, 2021 at 9:05 am

      That’s great to hear M, thanks so much for the feedback 🙂 N x

      Reply
  8. Lee says

    April 18, 2021 at 6:25 am

    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.

    Reply
    • Nagi says

      April 21, 2021 at 2:26 pm

      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

      Reply
  9. Awais says

    April 14, 2021 at 7:12 am

    4 stars
    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

    Reply
    • Nagi says

      April 14, 2021 at 9:42 am

      Sorry you had issues here Awais – it shouldn’t require that much more butter. Can I ask what oats you used? N x

      Reply
      • Awais says

        April 15, 2021 at 2:46 am

        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.

        Reply
  10. Kim says

    February 22, 2021 at 6:45 am

    5 stars
    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!

    Reply
    • Kim says

      February 22, 2021 at 6:51 am

      5 stars
      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.

      Reply
  11. Daizie says

    February 6, 2021 at 11:58 am

    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?

    Reply
  12. Tash says

    February 5, 2021 at 5:05 pm

    5 stars
    I made these biscuits by using the weights listed, and they are perfect! Super delicious, perfect Anzac biscuits. Yet another winner recipe, thank you!

    Reply
  13. Kay says

    January 18, 2021 at 2:46 pm

    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.

    Reply
    • Kim J says

      April 10, 2021 at 2:42 pm

      Hi Kay. Pour liquid in hot.

      Reply
  14. Monica says

    January 10, 2021 at 5:01 pm

    5 stars
    I loved it. Very easy to make. I didn’t have unsalted butter so I used sated, but the cookie is still very tasty.

    Reply
  15. S says

    January 3, 2021 at 2:38 am

    5 stars
    Great recipe – easy to follow and tasty. A big hit.

    Reply
  16. Dave says

    December 5, 2020 at 3:14 am

    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.

    Reply
    • Allmz says

      February 11, 2021 at 5:17 pm

      A cup of rocks and a cup of feathers don’t weigh the same 🤣

      Reply
    • Anna Marie says

      March 16, 2021 at 7:39 am

      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.

      Reply
  17. Kelly Avocado Mango says

    October 3, 2020 at 1:04 pm

    5 stars
    Made this recipe with a vegan ‘butter’ for a naughty but cholesterol-free afternoon treat. So delicious!!

    Reply
  18. Kelly Avocado Mango says

    October 3, 2020 at 1:02 pm

    Made this recipe with a vegan ‘butter’ for a naughty but cholesterol-free treat. So delicious!!

    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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