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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so good the biscuits are nice and chewy on the inside and cumbly on the out side definitely a favourite
I had never heard of these biscuits before but just knew by looking at the ingredients that I would love them. Crunchy, buttery, just amazing!
My anzac biscuits don’t stay crunchy I’m following your recipe soon as they cool nice and crunchy then later that day they go soft please help me what am I doing wrong
i havent cook them yet
Best ANZAC recipe I’ve tried.
There’s is NO coconut in ANZAC biscuits.
These are pleasant cookies, easy and fast to make. Great for when you have a cookie craving and must have one now. I fancied them up a bit by adding vanilla powder and some almond flavoring to boost the coconut flavor
I just made these and they are excellent. I didn’t have golden syrup, so I used pancake syrup and it worked very well. Also I only had self-raising flour but that was fine too. It really is a very forgiving recipe
You said cookies!! 😝🤪🤣
Made the Anzac cookies. They are now my favourite. I’m addicted. Highly recommend this recipe. Thanks for it from 🇨🇦
I made these for the family and everyone loved them. I’m in Sweden and we have golden, white and dark syrup here, so I used the golden one. (Dark is mainly for baking dark bread). Thank you for a beautiful yet simple recipe
You know….I had no real desire to make these. But I saw the recipe, I had all the stuff, and my husband had been complaining about a lack ok cookies in the house. Damn are these good. Going on my holiday platter for sure! Recipe halves very nicely.
i like it
So delicious and easy, perfect recipe thanks!
I’m an ex Australian Army Sergeant and I have two kids. I’ve made ANZAC Biscuits with and without Coconut. I prefer them without coconut and chewy – 160’C in a fan forced oven for 12 minutes. Go 15 minutes at 160’C if you like em crunchy.
lovely recipe!
Love this recipe. Last time I added 1.5 cups of chopped pecans, dried apricots and cranberries 😋
Anzac cookies can be so hit and miss for me – one day they’re perfect, and the next time I bake them they’re flat, spread too much and break apart.
Tried this recipe for the first time today and the biscuits turned out absolutely perfect! This will be my go-to recipe from now on ☺️
Yummy! As recommended, use 1 tbsp molasses 3 tbsp honey as a substitute to golden syrup. I only used 1/3 cup sugar and it was sweet enough. Will try 1/4 cup next time. This recipe is a keeper.
your stuped
I made a double batch of this recipe tonight and I was worried they miggt be a bit crumbly but they turned out beautifully.
I baked half for 12 mins and the other half for 15 mins so I would have a muxture of chewy and crunchy types. I ended up with 36 biscuits which should keep the family going for the week.
Looking forward to enjoying one with a cuppa for morning tea tomorrow.
Will definitely make some more. Thanks Ngai as I know how much effort you.put in to.make sure the recipe works and I enjoy your notes that help with the recipe.