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 dry: Mix flour, oats, coconut and sugar in a bowl.
- Melt butter and golden syrup: Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.
- Baking soda: Add baking soda and stir to combine – it will fizz up, this is normal. Immediately remove from heat.
- Biscuit dough – Pour butter mixture into flour and mix until just combined. The mixture will be crumbly but should stick when you press together.
- Form patties – Scrunch / press 1 tablespoon of the mixture into balls, then flatten into patties. (Thinner = crisper, thicker = chewier centre, crispy edges) 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!)
- Cool to crisp – 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 biscuit and cookie recipes!
Life of Dozer
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I used home brand oats and the mixture was a little crumbly. I made giant Anzac cookies which are still in the oven but the shape seems to be holding up well. I’ll report back once they’re done! Also I really need to learn to read the recipe notes prior to following your recipes which is OFTEN 😅
I think the nutrition information on the recipe is wrong? Shouldn’t it be like 190 cal per cookie? (Unless you’re suggesting I should somehow limit myself to a third of a cookie 🤣)
The flavour and texture were good, but they were way too crumbly.
Please don’t call them cookies! Cookie is an American word. They are biscuits!
First batch I pressed down, turned into a sheet pan cookie and had started to burn on underside. Did a half batch, didn’t press down till half way through cooking and then only just pressed. Only cooked for 10 minutes. Perfect.
Amazing!
Made these today! Followed recipe and they came out beautiful, haven’t had these in years!!
It’s my go to recipe when I’m baking Anzac biscuits and swear by the recipe too.
I just made the Anzac biscuits, and they were incredible. It was such a quick and easy cookie … er, biscuit to bake. I found golden syrup, and the caramel-like, butteriness of these cookies made the extra trip to a different store 20 minutes away well worth it!!
Love this recipe, wish one of the flags was NZ in the pic!
Such a wonderful recipe! An absolute crowd pleaser that’s so easy to whip together, I love bundling these up in baking paper and giving them as gifts to neighbours and friends. Thanks Nagi! So so delicious
I made these today and they turned out perfectly! Exactly like your photos, Nagi, and really delicious. Crunchy yet still chewy in the middle.
Perfect Anzac biscuits! I forgot how much I loved them until I to a bite! Thanks for the tip on the dough. If too dry, add butter, if too wet add flour. So simple and they were perfect!
So easy and delicious – our favorite cookies! I’m in the USA and when I use white lily flour I use more than one cup or they spread too much – we like them a little chewy.
WWW, Margaret Fulton, no Nagi, it’s you!
Your ANZAC recipe is the best, thanks.
Great recipe for this Aussie classic biscuit. As usual, Nagi and her team give information, clear recipes and instructions and variations.
Miss you Dozer ❤️❤️
Great recipe for this Aussie clissibiscuit. As usual, Nagi and her team give information, clear recipes and instructions and variations.
Miss you Dozer ❤️❤️
These were absolutely perfect. Thanks Nagi👍😁
These were great as someone who can,t cook this was the simplest thing ever and tast amazing 10 out of 10
EPIC FAIL when made exactly to recipe when using woolies oats!!! Thank goodness i read someones comment saying to add more flour when using woolies oats. The first time i made these, they turned out perfect as i added extra flour; but today i followed the recipe exactly as written, and ended up with a thin slab of sticky, bendy biscuit. Just using these ones as crushed up ‘biscuits’ for ice cream toppers as i hate wasting food. Actually bloody delicious this way if you’re feeling keen for a big back dessert.
why are mine so cruberly