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.
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Life of Dozer
When you watch my recipe videos, just know that Dozer is always just out of the frame!
Had these baked for me
Over the weekend amd they were amazing… I’m looking forward to making.
Wahoo!! I’m so glad you enjoyed them! N x
Amazing me ,my brothers and mum loved them!!💕
Awesome Oliver, thanks so much for letting me know!! N xx
This is the best Anzac biscuit recipe I have ever used. I followed your instructions Nagi and they turned out perfectly. The secret is the Rolled Oats (don’t ever use quick cooking oats). Winner winner. Will always use this recipe from now on.
I’m so glad you love them Marilyn!! N x
Out of respect for our diggers, please correct the name ANZAC. It stands for Australia New Zealand Army Corps and is always written in capital letters.
Hi Robyn, I completely agree in the context of the day – “ANZAC Day” – however, believe the biscuit name to be lower case. If anyone knows anything to the contrary, I would change it in a flash. – N x
Hi Nagi and Robyn,
Anzac (with lower case) is fine for the biscuit. The name is officially protected by the Department of Veteran Affairs, and they use the form “Anzac” when referring the biscuit. https://anzacportal.dva.gov.au/commemoration/event-planning/anzac-biscuits
You’ll also note that throughout that site they use Anzac rather than Anzac for most things. I believe general historical practice is to use ANZAC when referring specifically to the actual corps, not the various cultural phenomena named after the corps.
This is a delicious version of this recipe! Love your site, Nagi!
First time trying this recipe. So easy and they turned out delicious! Will be making more.
What does it mean swap trays halfway? Do I put them on another tray? What purpose does this serve?
If you have 2 trays in the oven, swap the top tray to the lower rack and bring the lower tray to the top rack. This promotes even cooking
Hi Stacey, just swap the trays around in the oven as the top of the oven is hotter than the lower half generally. It means that the biscuits will bake evenly 🙂 N x
Great recipe, I adjusted it to make 24 per batch and they still turned out beautifully, Thank You!
Perfect Esther!! N x
This is the second time I’ve made ANZACs with this recipe & both times it has been a fail. It’s like there’s WAAAY too much butter & they spread too far. I’ve used many recipes for ANZACS successfully before but love your other recipes so thought I’d try again….
Thoughts?
I never flatten my dough before baking. I find this makes a slightly thicker biscuit & chewy (my preference). Maybe that will help?
Hi Amanda, sorry you’re having issues here! They do spread a little, you need to leave a space between the cookies to allow for this – N x
Are you using a silicone baking mat by any chance? I made one batch with my silpat and they spread out way too far and burnt around the edges. The batch with baking paper came out perfect!
If I make double the recipe, do I add double bicarb?
I followed the recipe to the letter and they came out perfectly. They are delicious. I will definitely be making these again. Thanks so much Nagi. I’ve made lots of your recipes and all are family favourites.
Yes Tammy, all ingredients will need to be doubled. N x
Hi Nagi, love this recipe & turned out great, can you replace white sugar with brown sugar? & if so, would you still use 4 tablespoons of golden syrup. Thanks 🥂
PS love all your recipes & love Dozer.
Hi Lyn, changing the sugar will affect the consistency and bake – meaning a softer cookie. I’d need to test this sorry! N x
Aww that’s so cute of Dozer!!
He’s always watching 🙂 N x
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 😕
Hi Frankie – yes these cookies are sweet, that’s the way they are meant to be! They do spread a little, you’ll need to leave a little room in between them when baking 🙂 N x
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?
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
Hi Nagi, I did make this recipe yesterday, adding 3/4 cup chopped walnuts. As I don’t know what the texture is without the nuts I was absolutely in Love with my turnout… My favorite cookies are Ranger Cookies with the addition of Rice Crispy cereal, your recipe turned out much like Ranger cookies. Your recipe is much quicker to make so now this will be my New Favorite!!! Thank you for all your great recipes.. Sher
Can you use almond flour?
Not for this recipe as written sorry Karen! N x
All good thank you 🤗
So good! Made these and everyone who’s tried one has said how delicious they are 🙂
That’s so good to hear Kailli, thanks so much!! N x
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
That’s great to hear M, thanks so much for the feedback 🙂 N x
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.
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
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
Sorry you had issues here Awais – it shouldn’t require that much more butter. Can I ask what oats you used? N x
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.
Really? I actually used 125g butter and it was still plenty of butter for me.
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!
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.
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?
I made these biscuits by using the weights listed, and they are perfect! Super delicious, perfect Anzac biscuits. Yet another winner recipe, thank you!