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 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 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!
Happy Anzac Day to you and Dozer.
x x
You too Jayne!! N xx
Hi Nagi, I love your recipes and make a lot of them. My Anzac biscuits ended up looking like cow pats. Any comments to correct this? The taste was perfect, just the presentation was a bit off. Many thanks for your recipes and give my love & hugs to Dozer
Hmm! Did they spread too much?? Didn’t go crisp?? N xx
Hi Nagi,
I live in the US and will be ordering golden syrup from Amazon since we don’t have it here. My question is: Can the coconut be omitted or something else substituted for it?
If you are in the US, you can also obtain golden syrup from Cost Plus World Market. It’s in their British/English food section.
Thanks for the tip Gareth!! N x
Hi Sherry
I’m not Nagi (…obviously) but I have substituted dessicated coconut with almond meal in ANZAC biscuits, to good effect before. Hope that helps 🙂
Thanks for the recipe Nagi!
You’re a legend Meg, thanks!! N x
I seriously doubt that I will be making these, just because I really have to watch my carbs these days, to fend off impending diabetes. But they sound wonderful, and I really appreciate what they stand for. (I always appreciate the sight of the Anzac bridge when we’re in Sydney, too.)
Yes I love it too 🙂 I used to drive over it every day to go to work N x
Reminds me of celebrating ANZAC Day in the “Out Back” years ago. Would love to come back “Down Under” and visit.
YES YOU SHOULD!!! N x
Sounds easy and delicious! Need to try them!
YES YOU DO!! 🙂 N x
Love your recipes and chatty emails, especially pictures of Australia and Dozer. Can I omit the coconut in the Anzac cookies? Add a little more oatmeal? Thanks.
For a soft chewy ANZAC biscuit we use 3/4 cup white sugar and for those who prefer a crispy biscuit we use 3/4 cup brown sugar. For me they taste delicious either way.
I hear you Helen! I’d never turn down an Anzac cooke in any form 🙂 N x
I am allergic to coconut even the smell. Is it mandatory to use, or is there a substitution?
You can’t beat a good ANZAC biscuit. My friend Jane who is a Kiwi living in Oz makes the best! ANZAC biscuits remind me of Dad’s cookies which are available in Canada and the US. They don’t contain golden syrup however golden syrup is also available and made in Canada. I love your work Nagi, always so enthusiastic, delicious and real.
Dad’s cookies?? That’s the name of the cookie???!!
Hi Nagi
Should the coconut be sweetened or unsweetened?
Wendy
Unsweetened 🙂 I always forget you can get sweetened in some countries! We only have unsweetened 🙂 N x
What a fun cookie to make for a scout trip. The story behind them will make both boys and girls excited to have such a history packed treat along on their adventure! Thank you or sharing, Barb
I do love the story behind them! N x
Nagi a great recipe. I had hubby make some and 20 minutes later we were tucking into them.
Oh WOW that was fast! PS Love that you had hubby making them for you 😂 N x
Sad to see no NZ flag in your photos 🙁
Ordered! 🙂 N x
Thanks so much, Nagi xx They will also come in handy when you post a Pavlova recipe 😉 😉
Done! YEARS ago! https://www.recipetineats.com/pavlova-recipe/
Sorreee Carol! I don’t have a NZ flag. I will order some online right now so I have them for next year ❤️ N x
Hi! just wanted to know how to substitute golden syrup? Can I just use honey alone? I don’t get molasses or corn syrup.
Dear Nagi, please do not be offended by this comment — ANZAC is spelt with all capital letters as it stands for Australia and New Zealand Army Corps.
Anzac is considered disrespectful. Love your recipes – Alan
Alan, I honestly had no idea. In all the reading I have done in my time, I have never come across that. So Anzac Day should actually be ANZAC Day?? What about ANZAC biscuits??
Nagi, so to make golden syrup, we just need to mix molasses and honey or do we need to boil them together?
Hi Mita! Just plonk them straight into the saucepan with the butter 🙂 No need to mix them or boil them separately beforehand! Just made a batch today with molasses – so good! N x
Best Anzac biscuits I have tasted. I don’t like them chewy and these crisp delights are exactly what I like. Many thanks for sharing your great recipe.
Woah! you made them so quickly!! So glad you enjoyed it Chris – N x
I am sorry Nagi, but for me, ANZAC biscuits should be chewy, because that is the way I love them! But it is certainly a topic of hot debate, and I can respectfully agree to disagree!
Interestingly, ANZAC biscuits are the highest possible value treat for my dogs when I train them. So much sugar that they only get tiny bits and only occasionally, but still, they are like an illicit drug for dogs.
Ha! Let’s agree to disagree!!! I am such an advocate of CRISPY that if they lose crispiness after a week or so, I put them back in the oven to recrisp!! Dozer rates anything sweet VERY highly. I wish he held carrots in such high regard 😂
Nagi,
For overseas folk. These biscuits have to be called “biscuits” not cookies, the acronym ANZAC is now regarded as a word in Australia, the recipe has to be the correct recipe (as described by you), selling biscuits that deviate from the recipe can cause you to be fined (about $50k) and the Commonwealth of Australia has copy right to the name Anzac Biscuits. Here is a link to an article covering this.
https://www.news.com.au/lifestyle/food/eat/crackdown-on-cooks-cafes-and-bakeries-which-tamper-with-the-anzac-biscuit-recipe/news-story/581cc50c23622a6ee44823c94662bec4
Some folk think that this is too serious but consider how other countries regard some of their important dates/events e.g. 4 of July for USA people.
On that note I love Anzac Biscuits.
Bart
Interestingly the linked article has several references to “Anzac” rather than “ANZAC”. In the 30 years I lived in Australia, I never heard that it was offensive to use small case letters for the acronym. Having said that, acronyms are usually capitalised. Fine points.