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.
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Just made the Anzac biscuits and they are delicious!
Just wondering if there is a typo. I had to use about 2T of dough to get biscuits of the right size and quantity.
how to reduce the quantity of any item used in each recipe?
I am big fan of your cooking style
Hi Priyanka, you can reduce the servings by hovering over the “serving size” then reducing the number. N x
Can I substitute another cup of oatmeal for the coconut?
Hi Judy, I haven’t tried sorry!! N x
ABSOLUTELY PERFECT i am doing an australian project for school and we need to do some baking and this should be perfect.Thank you for sharing your recipes with everyone they are amazing.
I have made these several times and have become a family staple. My husband loves these, they remind him of a South African biscuit from his childhood 😊 Thank you, so much for your lovey recipes.
They taste great! 12 mins was perfect for mine at 15 they came out a bit burnt
Hi Linh – yes all ovens run slightly differently (yours must run on the hot side) – N x
These anzac cookies are incredibly delicious, and loved by my husband who lived in NZ for a few years. I think a key ingredient is dry/desiccated coconut, as it gives a flaky,crunchy texture that is divine. He was ordering them online($$$), but won’t anymore! I used dehydrated, sweetened shredded coconut (It had been open months and thus very dried out) and reduced sugar to 1/2c to compensate for it being sweetened. It worked. Do not use fresh sweetened coconut unless you dehydrate it. This is key.
Hey nagi my name is Jenna and I’m 12 years old and I absolutely love love love baking and I always use your recipes and lately I’ve been trying to find the perfect Anzac cookie recipe and yours is the best! Thanks soooooooooo much ❤️❤️
That’s great to hear Jenna, I’m so glad you love them!!! N x
Hi Nagi
We use a very similar recipe to make crunchies in South Africa. The next time you make them try the golden syrup and butter in the microwave on high for 4 minutes. It’s like a cheat’s caramel and it is a game changer!
Sounds fab Geraldine! N x
Hi Nagi, I had never heard of these cookies until I came across your recipe. I made them the other day and they’re gone! Absolutely delicious! I’ve made so many of your recipes and have yet to be disappointed! Always delicious! Thank you for bringing us great food!
They are dangerously addictive Stephanie! N x
I’m Canadian and I’ve never heard of these, but I try and love most of your recipes so thought I’d give these a go too.
Whoah they’re are so yummy! They’re going to be gone off the cooling rack before I can even put them away.
I’m so glad you gave them a go – they smell divine when cooking!! N x
Made these for the family on Anzac Day & they were amazing!
Awesome Gaynor! N x
Love these… My family gobbled them all up. ❤️Thank you for your amazing recipes
YOu’re so welcome Martha! N x