Anzac biscuits originated during World War I and closely associated with both Australia and New Zealand. The name ANZAC stands for Australian and New Zealand Army Corps. The biscuits have become a symbol of the two nations’ shared military history. Particularly in connection with Anzac Day (April 25), which commemorates the soldiers who served and died in wars, conflicts, and peacekeeping operations. Whether you prefer them soft and chewy or crisp and crunchy, making Anzac biscuits is a meaningful way to connect with history. This to honor the legacy of those who served. These biscuits delightfully made with oats, coconut, and golden syrup. Originally baked to send to soldiers during World War I. They’re egg-free, simple to make, and deliciously chewy or crisp depending on how you bake them.

Anzac biscuits originated during World War I and are closely associated with both Australia and New Zealand.
With simple, shelf-stable ingredients like oats, coconut, golden syrup, and flour, Anzac biscuits were designed to last the long journey to the front lines while offering a taste of home. Today, they’re more than just a delicious snack; they’re a symbol of remembrance and national pride, especially baked and shared around Anzac Day each year.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 40 biscuits
Course: Dessert
Cuisine: Australia/New Zeland
Ingredients Method Notes

Ingredients
  

  • 2 cup rolled oats
  • 2 cup all-purpose) flour
  • 2 cup desiccated coconut (finely shredded and dried coconut meat)
  • 1½ cup brown sugar
  • 1 cup (2 stick) unsalted butter
  • ¼ cup golden syrup (homemade below)
  • 2 tsp baking soda
  • 4 tbsp boiling water

Method
 

  1. Preheat oven to 160°C (320°F) and line two baking trays with baking paper.
  2. Mix dry ingredients together in a large bowl: oats, flour, coconut, and sugar.
  3. Melt the butter and golden syrup together in a small saucepan over low heat (or in the microwave in short bursts).
  4. Combine baking soda and boiling water in a small bowl, then stir into the melted butter mixture (it will froth up).
  5. Pour the wet mixture into the dry ingredients and stir well until combined.
  6. Roll heaped teaspoons of the dough into balls and place on the prepared trays, about 5 cm (2 inches) apart. Gently flatten each one slightly.
  7. Bake for 12–15 minutes, or until golden brown. For softer biscuits, bake closer to 12 minutes, crispier biscuits, leave in for up to 15 minutes.
  8. Cool on trays for 5 minutes before transferring to a wire rack to cool completely.

Notes

Golden syrup is not quite the same as corn syrup or honey—it has a distinctive buttery-caramel flavor. This homemade version is a great substitute for the real thing in baking. Stick with golden syrup for that authentic toffee-caramel flavor. And always use rolled oats, not quick oats, they give the best texture.
 
Homemade Golden Syrup
Makes: ~1½ cups

Prep time: 5 minutes     Cook time: 45–60 minutes     Total time: ~1 hour
 


Ingredients:
1 cup (200g) white sugar
¼ cup water (for the initial caramel)
2 cups white sugar (for the syrup)
1¼ cups boiling water
1 tablespoon lemon juice (or ½ tsp citric acid)
 
Instructions:
Caramel base: In a heavy-bottomed saucepan, combine 1 cup sugar and ¼ cup water. Stir over low heat until the sugar dissolves, then stop stirring and let it simmer until it turns a deep amber color (caramel). Watch closely—it can burn quickly.
Add the boiling water: Stand back be careful and slowly pour in the 1¼ cups boiling water—it will bubble up rapidly. Stir gently to dissolve the caramel.
Add remaining ingredients: Add 2 cups sugar and lemon juice, stirring until sugar is fully dissolved.
Simmer gently: Reduce heat to low and simmer uncovered (no stirring) for 45–60 minutes, until the syrup thickens slightly. It should have a golden color and coat the back of a spoon. It will thicken more as it cools.
Cool and store: Let cool slightly, then pour into a clean, airtight jar. Store at room temperature for up to 6 months.
Tips
Don’t overmix the dough: Mix just until combined. Overmixing can make them tough.
Store in an airtight container. They’ll keep for up to 2 weeks. To maintain crispness, store with a paper towel; for softness, include a slice of bread in the container.