Anzac Biscuits

5/5 - (6 votes)

I had a suggestion to make some Anzac Biscuits. I have a recipe already on my blog for these, but without a video.  So I decided to make them again, this time including a video, and slightly changing the recipe but still keeping within the spirit of those biscuits.

ANZAC is an acronym for Ausralian and New Zealand Army Corps.  This biscuit was invented during the First World War and the biscuits were sent over to the troops at Gallipoli. Because of the distance they had to travel and the time taken the biscuits were designed to keep for a good period of time.  To this end, and because of shortages, no eggs were included in the recipe.  They are still made today in both Australia and New Zealand and there are strict rules about how they are made, in terms of commercially manufactured ones.

The recipe is very simple and is made with oats and coconut, giving a great texture and a lovely flavour.  They can be crunchy or chewy, depending on the length of time they are baked for.  For mine I wanted a chewy centre, so I baked them for 12 minutes.   10 to 12 minutes is good for chewy ones, with the longer time giving some crunch too.  Baking for even longer will make them even crunchier, though be sure they don’t burn.

Mine turned out very well, though I one point I wondered if they would spread as expected and gave them a tap with a spatula to flatten them a little.  I needn’t have worried as they spread very well and baked perfectly.  The taste was very good indeed, with the texture of the oats and the flavour of coconut with golden syrup.

I will keep some to eat with a cup of tea during the France vs Australia match in the World Cup tomorrow.

Update:  When I first published the recipe here I forgot to include the sugar, so I apologise if anyone made the recipe without sugar.  I have included it now.

Anzac Biscuits

 Anzac Biscuits – Video

  • 90g(1 cup) rolled oats
  • 70g/(1 cup) dessicated coconut
  • 125g(1 cup)plain flour
  • 200g(1 cup)caster sugar
  • 112g(1/2 cup) unsalted butter
  • 40g(2 tbsp)golden syrup (corn syrup is fine, though with a different flavour)
  • 3/4 tsp baking soda
  • 30ml (2 tbsp) boiling water


  1. Preheat the oven to 180C/160C Fan/350 F.
  2. Line a couple of baking trays with parchment paper.
  3. Place all the dry ingredients, except the baking soda, into a large bowl and stir around to mix in thoroughly.
  4. Place the butter and golden syrup into a saucepan and heat, stirring, until melted completely.
  5. Add the baking soda to the boiling water and stir quickly.
  6. Then add that water to the melted butter.  It will froth up instantly.  Stir to mix in.
  7. Make a well in the centre of the dry ingredients and pour the frothing butter mixture in.
  8. Stir the mixture until everything is well combined and there are no dry patches remaining.
  9. Divide the mixture into clumps about 27g in weight(1 oz) and form into balls.  
  10. Place the balls on the baking sheets, leaving a good space between each, so they can spread during baking.
  11. Press the top of each ball to flatten slightly and then place the trays in the oven and bake for 10 to 12 minutes, depending on how chewy you want them.  If you want them very crunchy bake for a little longer.
  12. Remove from the oven and allow to cool for 5 minutes, then transfer to a wire rack to cool completely.


  1. We grew up with these in Australia & they’re still popular. And you’re right, there are people who adhere strictly to the traditional recipe. I rarely do – for anything.
    I modified the recipe a little to make it more suitable for diabetics. I used a sweetener instead of sugar and used 50% rolled oats & 50% quick oats which gives a slightly different texture. Flavour using NZ Manuka honey to replace the golden syrup also works well Baking for 12 minutes I believe gives the best result.

  2. These cookies are fantastic. They are crunchy and sweet and I wanted to see how long they would stay fresh but they disappeared too fast for that.

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