Anzac Biscuits: A Delicious Tribute to Australian and New Zealand History
Anzac biscuits are more than just a sweet treat. They’re a lasting reminder of courage, sacrifice, and unity. Born during World War I, these iconic biscuits are deeply connected to the shared history of Australia and New Zealand.
ANZAC stands for Australian and New Zealand Army Corps. Soldiers from both countries fought side by side in major conflicts, including Gallipoli in 1915. To this day, Anzac Day celebrated every year on April 25, honors their bravery and remembers those who served and died in war, conflict, and peacekeeping missions.
During the war, families and communities wanted to send food to soldiers overseas. But there was a challenge: the food had to survive the long journey. That’s how the Anzac biscuit was born. Unlike most baked goods, these biscuits contain no eggs. Instead, they use ingredients like rolled oats, desiccated coconut, flour, butter, sugar, and golden syrup. This egg-free recipe gave them a long shelf life, making them perfect for shipping across the globe.
A Piece of History
Today, baking Anzac biscuits is a simple yet powerful way to connect with the past. Whether you’re marking Anzac Day or just want a taste of tradition, this humble biscuit carries a powerful story in every bite. One of the best things about Anzac biscuits is how versatile they are. Bake them longer for a crisp, golden crunch or leave them slightly underdone for a soft, chewy center. Either way, they’re rich, satisfying, and filled with meaning.
Anzac biscuits aren’t just a recipe, they’re a tradition. They remind us of resilience, remembrance, and the deep bond between Australia and New Zealand.
Ingredients
Instructions
- Preheat oven to 160°C (320°F) and line two baking trays with baking paper.
- Mix dry ingredients together in a large bowl: oats, flour, coconut, and sugar.
- Melt the butter and golden syrup together in a small saucepan over low heat (or in the microwave in short bursts).
- Combine baking soda and boiling water in a small bowl, then stir into the melted butter mixture (it will froth up).
- Pour the wet mixture into the dry ingredients and stir well until combined.
- 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.
- 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.
- Cool on trays for 5 minutes before transferring to a wire rack to cool completely.
Notes
Homemade Golden Syrup Recipe
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. Golden syrup is a thick, amber-colored syrup with a rich, buttery, toffee-like flavor. It’s a staple in many classic Australian, New Zealand, and British desserts—including Anzac biscuits.
Ingredients:
200 g (1 cup) white sugar
60 ml (1/4 cup) water (for the caramel base)
400 g (2 cups) white sugar
250 ml (1 cup) boiling water
1 slice of lemon (or 1/2 tsp lemon juice)
Instruction:
Make the caramel base
In a heavy-bottomed saucepan, add 1 cup sugar and 1/4 cup water.
Heat gently until the sugar dissolves. Then increase heat to medium and cook without stirring until it turns a deep golden color. This takes around 5–7 minutes.
Add remaining ingredients
Carefully (it will bubble!) add the boiling water, second cup of sugar, and the lemon slice or juice. Simmer gently, reduce heat to low. Let it simmer gently uncovered for about 45–60 minutes, until it thickens into a syrupy consistency. Stir occasionally to prevent sticking, especially toward the end.
Cool and store
Remove the lemon slice. Let the syrup cool slightly, then pour into a sterilized jar or bottle. It will thicken further as it cools. Consistency check, it should be thick like honey. Test by letting a spoonful cool—if it’s still too runny, simmer a little longer.
Storage: Store in a cool, dry place for up to 3 months. No refrigeration needed.
Don’t rush the simmer—it’s low and slow that brings out the rich, buttery flavor.
Storing Anzac Biscuits
Anzac biscuits are known for their long shelf life—that’s part of their original purpose! Here’s how to keep them fresh, crunchy (or chewy), and delicious for as long as possible.
Room Temperature:
Store in an airtight container at room temperature.
Keep them in a cool, dry place away from sunlight or heat.
They’ll stay fresh for up to 2 weeks, depending on humidity and ingredients.
Tip: If you like them chewy, add a slice of bread to the container—it helps retain moisture. For crunchy biscuits, store them separately from soft foods so they don’t absorb moisture.
Freezing: Anzac biscuits freeze beautifully
Let biscuits cool completely after baking.
Stack with baking paper between layers to prevent sticking.
Store in a ziplock bag or freezer-safe container.
They’ll keep for up to 3 months in the freezer.
To serve: Just thaw at room temperature for 10–15 minutes, or pop in a low oven (150°C / 300°F) for 5 minutes to refresh the crunch.
Freezing Unbaked Dough
Scoop dough into portions (balls or discs).
Freeze on a tray, then transfer to a ziplock bag once solid.
Bake straight from frozen—just add 2–3 minutes to the baking time.
