• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Christmas ⭐️
      • Starters
      • Mains
      • Sides: Warm & Hearty
      • Sides: Light & Fresh
      • Desserts
      • Breads
      • Christmas Leftovers
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Cookbook recipes
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Cookies

Anzac Biscuits

By:Nagi
Published:23 Apr '20Updated:1 Jun '21
433 Comments
Recipe v Video v Dozer v

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!

Overhead photo of Anzac biscuits on a cooling rack, fresh out of the oven

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!)

What goes in Anzac biscuits

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!

How to make Anzac Biscuits

Close up of Australia's favourite biscuit on a cooling rack - Anzac Biscuits

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

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of Australian Anzac biscuits

Anzac Biscuits (Golden Oatmeal Cookies)

Author: Nagi | RecipeTin
Prep: 15 minutes mins
Cook: 15 minutes mins
Total: 30 minutes mins
Cookies
Australian
4.98 from 136 votes
Servings16 - 18
Tap or hover to scale
Print
  • 146
Recipe video above. The great Aussie Anzac biscuits!! Crispy and buttery, a beautiful deep golden colour with a toffee flavour. They will stay crunchy for a week and though they will soften, still fresh for another week!

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. Golden syrup - amber coloured sweet syrup primarily used for baking purposes in Australia and in the UK. Has a caramel-like flavour. Best substitutes:
  • 1 tbsp light molasses + 3 tbsp honey or light corn syrup
  • 1 tbsp treacle + 3 tbsp honey or light corn syrup
2. Oats & batter consistency - Different brands of oats can have different levels of absorbency. Your dough should be firm enough so that you can roll it into balls without it sticking to your hands, but pliable and wet enough so that you can flatten the balls without the dough crumbling. If your dough is too sticky, add more flour, if it is too dry, add more melted butter. Don't worry about playing around with this recipe - it's a pretty forgiving biscuit dough!
3. Storage - Anzac cookies stay crisp for about a week in an airtight container. After that, they soften a bit but are still good! If the biscuits go soft, they can be crisped up in the oven - 5 minutes at 180C / 350F.
4. Nutrition per biscuit.

Nutrition Information:

Serving: 19gCalories: 74cal (4%)Carbohydrates: 14.3g (5%)Protein: 1.1g (2%)Fat: 1.6g (2%)Saturated Fat: 1.2g (8%)Sodium: 56mg (2%)Potassium: 30mg (1%)Fiber: 0.8g (3%)Sugar: 6.9g (8%)Iron: 0.5mg (3%)
Keywords: Anzac biscuits
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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!

Dusting icing sugar over Italian Almond Cookies
Italian Almond Cookies (Gluten free biscuits, Ricciarelli)
Close up overhead photo of White Chocolate Macadamia Nut Cookie
Byron Bay White Chocolate Macadamia Nut Cookies
Miracle SOFT Chocolate Chip Cookies that are almost impossibly easy - no creaming butter, no beater, no refrigeration, no rolling dough. These are magical! recipetineats.com
Chocolate Chip Cookies (Soft!)
Close up of hand breaking a Better than Byron Bay Triple Chocolate Cookie. Chewy on the inside, 40% chocolate, with crispy edges.
Outrageous Triple Chocolate Cookies
Shortbread Cookies should be sinfully buttery and delectably tender! Just flour, butter and sugar is all you need. www.recipetineats
Shortbread Cookies
The World's Best Easy Peanut Butter Cookies are SOFT and CHEWY. Peanut butter, brown sugar and egg is all you need! recipetineats.com
World’s Best Easy Peanut Butter Cookies
Cookies

Life of Dozer

When you watch my recipe videos, just know that Dozer is always just out of the frame!

Dozer Anzac biscuits

Previous Post
Creamy Tomato Bean Soup
Next Post
Introducing…Eat Out (But In)

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Freshly made Melting Moments

Melting Moments

Overhead photo of Brown butter oatmeal choc chip cookies

Brown Butter Oatmeal Choc Chip Cookies (easy!)

Close up of colourful Christmas Cookies

Christmas Cookies! (Vanilla Biscuits/Sugar Cookies)

More Cookies

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




433 Comments

  1. Gillian Steyne says

    November 25, 2023 at 2:22 pm

    5 stars
    I made these but had no golden syrup so I substituted honey. Amazing result as they were really chewy!

    Reply
  2. Pandora says

    November 16, 2023 at 3:29 pm

    You need to change your description of Anzac bikkies as the info is not accurate.
    Anzac bikkies weren’t shipped to soldiers. Soldiers ate “hardtack” bikkies that were extremely hard and kept for a very long time. Some from the WWI period are still kept today. Some were decorated with crochet and drawings on them. Anzac bikkies were made by volunteers to sell at fetes, galas, etc to raise funds for the Army in support the troops in Gallipoli. They don’t keep as well as soldiers “hardtack” bikkies (which were like eating cement blocks).

    Reply
  3. s says

    September 18, 2023 at 1:33 pm

    5 stars
    these cookies were so much better than the store bought and I would definitely make it again : )

    Reply
  4. Diane C. says

    September 8, 2023 at 4:29 am

    5 stars
    I just came back from visiting New Zealand for five weeks. These cookies were everywhere. As soon as I returned home, I found this recipe. They were GREAT!! I used the substitutes recommended (molasses and honey) and only baked for 8 min. to get a soft and chewy version. I added chocolate chips to one batch and everyone agreed that they taste better without. I’ve been sharing this recipe with everyone as I share the tales of my adventures. New family favorite and one I plan to add to my Christmas cookie baking list. Thanks!

    Reply
  5. Tanya says

    August 28, 2023 at 4:40 am

    5 stars
    Thanks so much Nagi. They were wonderful and crispy. I had always used my grandmother’s recipe – but it will be your recipe I will be handing down to my children.

    Reply
  6. Mike says

    July 21, 2023 at 6:32 pm

    4 stars
    I absolutely love ANZAC bikkies but as per the recipe they are waaaaay too sweet for me. This time I experimented a bit and used 1/2 cup of sugar and reduced the butter to 115gm with 2 tbsp of golden syrup and they’re just right. (Oh and 2 tsp of powdered ginger in with the dry ingredients – love that spicy hit!).
    No criticism of the recipe but just posting this up for anyone that is like me and wants to reduce the sweetness 🙂

    Reply
    • Tali says

      July 22, 2023 at 1:23 pm

      Thanks Mike, my tastes run the very low side of sweet so yours is the comment i’m forever searching for in the comments before I bake/cook. Thanks for taking the time and posting your results!

      Reply
  7. Cheryl says

    May 20, 2023 at 8:36 pm

    5 stars
    Absolutely the best Anzac recipe I have ever tried! My son ate 99% of them before I even got a ‘look-in’. Hence, baking more tomorrow. Thanks Nagi once again – you’re a legend!

    Reply
  8. Alison Elias says

    May 9, 2023 at 8:41 pm

    5 stars
    First time making ANZAC biscuits here in the West of Scotland these are fab !!
    Already made them again and substituted half the coconut for dried cranberries!
    Family all
    Love them too !

    Reply
  9. Michelle Spencer says

    May 7, 2023 at 1:56 pm

    5 stars
    Fantastic Nagi! I cooked half for 10 mins & half for 15. Left the 2nd tray in the oven for 5 more mins after I turned it off. Used raw caster sugar because Its what I had.

    Reply
  10. Kaylyn Burfird says

    April 30, 2023 at 10:38 am

    I can’t est fats or oils.
    Is the butter essential to the crunch of the cookie…..mudt be hard and crunchy for me.
    Could butter be reduced to 2 oz and still work?
    Thank you

    Reply
  11. Ashleigh McLean says

    April 29, 2023 at 1:29 pm

    5 stars
    Best Anzac cookies – make half soft and half crispy so everyone is happy! Often only use 1/2 the required sugar for the kids – can’t taste the difference. Another great recipe!

    Reply
  12. Fiona Wheeldon says

    April 27, 2023 at 9:05 am

    5 stars
    Wow! At the young age of 60, finally found an anzac recipe that really delivers on crunch!
    Just perfect. I used browned butter as per another of your re ipes, brown instead of white sugar, then drizzled with dark chocolate once cooled. 👌

    Reply
  13. EMILY NORRIS says

    April 27, 2023 at 6:13 am

    Made these on Anzac day and they were an absolute hit!!!! “They are built right” I was told. I am yet to find a recipe of yours Nagi that isn’t the best of the best. I cooked for 10 minutes because I like them chewy and a hot tip for anyone who can’t get golden syrup is you can just make it yourself!

    Thanks for all you do (everyone thinks I am an amazing baker now but it’s just your recipes being SO good). xxxx

    Reply
  14. CT says

    April 26, 2023 at 11:26 pm

    5 stars
    Thanks for the recipe!

    My current oven runs very hot (it’s old, small and needs replacing eventually, I haven’t done much baking in it since I moved in so still getting used to it) so they were a little overdone and hence too hard but subsequent batch was better once I turned the temp down to 150C (fan-assisted) and baked for about 10 mins just before they get too brown.

    I found it easier and less messy to use a cookie scoop to scoop balls of tightly packed dough directly on to the baking sheet and then just press them down with my fingers to flatten and shape them. This method worked out great and the biscuits held together well when baked.

    Will defo use this recipe again but maybe will add some salt or use salted butter to enhance it.

    Reply
  15. Bron says

    April 26, 2023 at 11:11 pm

    Made these for the first time this week to give to my neighbours as it was Anzac Day here in New Zealand yesterday. They were a big hit and much enjoyed, so definitely my go to recipe from here on in! Thanks Nagi and a pat to lovely Dozer 🫶

    Reply
  16. Lauren says

    April 26, 2023 at 10:30 am

    5 stars
    I made these yesterday and they were such a big hit. Super easy and quick to make

    Reply
  17. Nixie says

    April 25, 2023 at 8:03 pm

    5 stars
    Yum! Your recipes never fail me. Used Nuttelex instead of butter, and fake maple syrup instead of golden syrup (it was all sold out today, of course!) and they were still very delicious. Family approved.

    Reply
  18. Kobe says

    April 25, 2023 at 5:37 pm

    5 stars
    Made these with the kids today. Very easy and absolutely delicious! Thanks for yet another foolproof recipe.

    Reply
  19. Sally says

    April 25, 2023 at 5:14 pm

    Hi Nagi,
    these were perfect- made them today and everyone can’t stop eating them. So much for them lasting the week…
    Can I ask that you turn your hand to another classic Australian biscuit – Cornflake biscuits? Have been looking for the perfect recipe and I have no doubt yours will be it! Thanks.

    Reply
  20. Tash B says

    April 25, 2023 at 3:29 pm

    I don’t know what happened, but I cooked these for 12 mins on 160°C, and they came out burnt 😔

    Reply
    • Lauren says

      April 26, 2023 at 10:32 am

      Hey Tash, I cooked mine for less than 10 and they were perfect. find with biscuits the less I cook them the better 🙂

      Reply
      • Joanne Evans says

        November 20, 2023 at 10:51 pm

        4 stars
        I cooked them for 12 minutes too and mine came out dark. Not sure if maybe I cooked the butter and syrup too long, maybe.

        Reply
    • Nagi says

      April 25, 2023 at 9:39 pm

      No way!! 12 minutes?? 😳 Have you checked your oven temp recently?? So disappointed for you!! 🙁 N x

      Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On
  • Goodfood
  • Food Network
  • Better Homes Gardens
  • Taste
  • Nine
  • Network 10
  • BuzzFeed
  • Daily Telegraph
  • Women's Day

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
  • Food Bloggers Central
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2023
  • Privacy Policy & Terms
Site Credits
Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!