The crunchiness of Anzac Biscuits goes back to the roots of when they were invented – by soldiers’ wives who made biscuits 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).
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
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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. Updated with new photos, new video and most importantly, Life of Dozer section added! No change to recipe.
Life of Dozer
When you watch my recipe videos, just know that Dozer is always just out of the frame!
Would golden corn syrup work in place of the golden syrup? Also is it possible to replace the coconut with anything else? I’m allergic to coconut so I can’t eat it.
I rarely leave feedback but this one was worth it! Even after I reduced golden syrup to 2Tb and sugar / desiccated coconut to 1/2 cup, the biscuits were still crunchy and flat just the way I like it! Super easy to make if you don’t want to spend a lot of time in the kitchen. Thanks so much for sharing! 6⭐️
Thanks so much Pam, I’m so happy you enjoyed them!
Have tried a number of different Anzac biscuit recipes & the family loves yours best. I do tweak a little as coconut is not a favourite with one important family member 😉 – I sub various chopped nuts instead. Thank you!
Sounds great Veronika, great idea!
Can i replace golden syrup with maple syrup?
This is the pretty much the same recipe as the all the others from Aussie recipe websites but it is a ripper 🙂
I also add a handful of toasted macadamia nuts as well as a half a tsp of ginger powder to mine which I think really gives them a bit more zing,
That sounds amazing Mike, I’ll have to try it!
I have never found a good Anzac biscuit recipe until now!!! Seriously, they would always be too crispy, too soggy, just not right. These were perfect !!!!!!
WOOT! Thanks Angela!
If i have frozen shredded coconut,can i use it. Or can I not use coconut and increase the oats? Thanks Nagi.
Hi Anisah, is it dried coconut? – N x
Hi Nagi! Once upon a time I would look for a recipe and just choose the one that had the best looking photo 🤔 doesn’t always mean best recipe!! But now I just go straight to you and I know that is going to be an awesome cook up 🤗 and I love reading what you have to say . Cheers Gilly
Hi Nagi,
Problem solved.
Pays to check the packet you are picking up.
What I assumed was caster sugar turned out to be BiCarb of Soda, so, stupid me, in went 16gms of Soda instead of sugar.
Today I will try again.
That should have read 165 gms of soda.
Hi,
Tried this recipe.
Measured all ingredients by weight,
Do not know why, but all have very strong taste of Bicarb of Soda. Really inedible.
Any thoughts?
Hi Frank, that doesn’t sound right at all, I’ve made this countless times and don’t have that issue. Did you put the right amount in? – N x
One level teaspoon. All other ingredients as per your recipe above. BiCarb has expiry date of 01/2021
My kids made these, they added the bicarb to all the dry ingredients instead of adding it to the butter and syrup mixture, then the biscuits taste too much like bicarb. Bicarb needs to fizz and react in butter mixture before going into dry ingredients. That might sort the bicarb taste for you.
I make these often for my grandkids. I tried many other recipes because we moved house and my favourite recipe folder went missing. These are the taste of my childhood. Great store cupboard ingredients too.Fabulous and foolproof thanks Nagi.
That’s great to hear CC!
Hi Nagi!
The first time I tried this recipe it was perfect! I made it again but my first batch was too hard (overcooked) :(.
In step 8, I wanted to clarify- do we bake each tray for 12-15 mins or for about 6-7 mins? I didn’t swap it half way so that may be the reason it was over cooked. But just wanted to clarify 🙂 also both my trays were of different sizes (some had more biscuits than the other) so I’m not sure if that will make a difference!
Thank you and as always I just love your recipes !
Hi Khaulah, the cookies should cook for 12-15 minutes, I only say to swap the trays as the top of the oven is generally hotter than the bottom. How many cookies did you get out of the batch and what temperature did you have the oven on? – N x
Hi. In South Africa we call these crunchies and the dough pressed into a tray then sliced into squares after removing from the oven. Interesting to learn the history. Thanks
Sounds yum Nadia, I’ll have to try that way!