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Anzac Biscuits Recipe
There’s something deeply comforting about the smell of Anzac biscuits baking in the oven. Maybe it’s the buttery oats, the golden syrup melting into the coconut or maybe it’s the history behind them that makes every bite feel like more than just a treat.
These humble biscuits, with their golden color and hearty texture, carry the legacy of World War I, a time when Australian and New Zealand families were doing everything they could to stay connected to their loved ones overseas. Anzac biscuits, simple, nourishing and made to last.
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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

Instructions
 

  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

Don’t overmix the dough: Mix just until combined. Overmixing can make them tough.
For chewy biscuits: Bake for 10–12 minutes and remove from the oven when they’re just golden around the edges. Let them cool on the tray to firm up.
For crunchy biscuits: Bake for 14–16 minutes until deeply golden. They’ll crisp up more as they cool.
Golden syrup: Try light corn syrup, honey, or maple syrup in a pinch. Keep in mind the flavor will change slightly, but the result will still be delicious.
Use real butter: for the best flavor. Salted or unsalted both work—just adjust added salt if needed. Margarine is not recommended as it affects the texture.
 
Nutrition Facts (Estimated)
Serving Size: 1 biscuit (about 25 g)
 
Nutrient Amount %DV
Calories 120  
Total Fat 5 g 6%
Saturated Fat 2 g 10%
Cholesterol 5 mg 2%
Sodium 40 mg 2%
Total Carbohydrate 17 g 6%
Dietary Fiber 1 g 4%
Total Sugars 7 g  
Added Sugars 6 g 12%
Protein 1 g 2%
 
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
Most calories in ANZAC biscuits come from rolled oats, butter, and sugar, which also give them their characteristic crunch and sweetness. Saturated fat mainly comes from the butter, while sugars come from both the sugar and golden syrup traditionally used in the recipe.

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