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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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!
Is it true that the wonderful liquid known as golden syrup isn’t part of everyone’s childhood? Poured over crumpets or waffles, or the base sauce for a steamed pudding? The world needs to know about this syrup right now.
I hear ya Margaret!!!
Very easy. Taste great and chewy! Have made twice now.
I’m so glad you love them Bec!
I’ve been looking for such a recipe quite some time and the moment I saw it I knew that this is exactly what I’ve been looking for. So yummy I’m baking them right now.
Thank you for such a great recipe
I’m so glad you love them Vutomi!
Thanks Nagi, I always make these on Anzac Day and they are a beautiful biscuit. Another favourite recipe i make is the Byron bay biscuits. I can’t get enough of them.
I have mAde these a few times now. First time I felt they were too sweet so I have since reduced the sugar to 130g which is just right for my taste! Thank you !
Hi Jennifer, yes ANZAC can be very sweet. I’m glad you adjusted the sugar and it worked for your taste though ☺️
Just made these. Even though I made them too big they are Yum. Sorry CWA ladies, Nagi has pipped you at the post! 👍
Woah what an awesome compliment!!! ❤️
Hi Nagi, thank you for recipe, mine tasted good but mine turned out flat! I hv made 2x now and still same result!
Hi Mel, they are supposed to be flat – I’m not sure I understand what you mean – N x
I can’t find golden syrup and used honey as replacement. The turned out chewy even tho I added 5 more minutes for 2nd batch. But the taste were superb!
I’m so glad the flavour worked Emily!
Hi Nagi
These were perfect. I had to add a little more flour, not much, to roll them, but the taste and texture were spot on.
They are the best ones I tasted this period and there has been a bit of competition going on.
As usual, your recipe was terrific
The recipe I made last year was too wet and ended up being one giant slab on the tray after they spread!!!
The ritual of making these biscuits will always be a reminder of how lucky we are in this country and we can be grateful for what our defence forces have done for us
I’m so glad you loved them Patricia ❤️
Hi Nagi, Another winning recipe. I found what worked for me was 2 flattened tablespoons of mixture and this made 16 biscuits. Also to reduce the sweetness used 1/2 cup castor sugar and 2 Tbs golden syrup and 2 Tbs honey. Delicious thank you again.
I’m so glad it worked for you Frances!
Anzac Biscuits are an old favourite here in N.Z. As to Golden Syrup, it is well renowned here. The generations of farmers going back to World Wars 1 & 2 referred to this as Cockey’s Joy as they would have it as a Breakfast Spread on toast or plain bread.
That I didn’t know!! N x
Those look good! Will wait until I find the golden syrup to try them.
Another favorite: Martha Stewart’s chocolate chip cookie recipe with oatmeal, dried sweet cherries, and toffee chips.
But today is Pizzelle day.
Ooh yum that sounds like a terrific combo!
Hi Nagi.
I have only recently started to learn how to cook and you are my go to person for recipes and advice.
I am also a Vietnam Veteran and appreciate your attitude to things like Anzac Day (I don’t care too much about the capitals either way), and will make your Anzac biscuits as my first baking effort.
To our American friends they are biscuits not cookies, though I do love good American cookies.
Thank you for your service John. Australia would not be the country it is today if it weren’t for people like you. We owe you a debt of gratitude – N xx
Thanks for that mate.
Also we would not be the country we are without people like you who help to make the tolerant, multi- cultural home that is Australia, we are blessed compared to so many less fortunate places.