Our classic ANZAC biscuits are an all-time Australian favourite recipe. Have a batch of sweet golden biscuits ready in less than 20 minutes… with the perfect amount of chewiness and crunch!
ANZACS are a staple in our house! It’s not often that we don’t have our cookie jar filled with chocolate chip cookies, yoyos, or these ANZACS. And why not… when they’re all so quick and easy to make.
ANZAC Biscuits
ANZAC biscuits are the most well known (and popular!) biscuit recipe in Australia. ANZAC stands for “Australian and New Zealand Army Corps” and these biscuits are traditionally made to commemorate ANZAC Day on the 25th April each year.
ANZAC biscuits were originally made by the wives and mothers of soldiers fighting in World War 1 and were sent to them in packages. They used this recipe as the biscuits would last for several weeks.
* Please note that my ANZAC biscuits recipe has been approved for publishing by the Australian Department of Veterans Affairs.
Ingredients For ANZAC Biscuits
- rolled oats
- plain flour
- brown sugar
- desiccated coconut
- butter
- golden syrup – see recipe tips below for substitutes
- bi-carbonate of soda
* Please scroll to the recipe card at the bottom for ingredient quantities and the method
How To Make ANZACS In 3 Easy Steps
Step 1 – Combine the oats, flour, sugar and coconut in a bowl
Step 2 – Stir through the melted butter, golden syrup and bi-carbonate of soda mixture
Step 3 – Roll into balls and bake
Chewy Or Crunchy ANZAC Biscuits?
Personally I’m a chewy kind of ANZACS girl, but it’s just as easy to make these biscuits crunchy (without even changing the recipe!).
For chewy ANZACS
Bake in a 160 degree celsius oven for 10-12 minutes (depending on your oven). The biscuits will be soft when you take them out of the oven but will firm on cooling. Allow to cool for 5 minutes on the tray before transferring to a wire rack to cool completely.
For crunchy ANZACS
Cook for a further 3-5 minutes than the chewy recipe (total of 12-15 minutes). Again, the biscuits will be soft straight out of the oven but will go crunchy as they cool.
More ANZAC Recipes
Check out these delicious ANZAC inspired recipes:
FAQ
What can I use instead of golden syrup?
You can replace the golden syrup with corn syrup, honey or maple syrup.
How long can ANZAC biscuits be stored for?
ANZAC biscuits can be stored for several weeks in an airtight container at room temperature. They will soften after a few days (but are still absolutely delicious!).
Do I need to change the recipe to make the biscuits chewier or crunchier?
Not at all! For chewy biscuits, cook for 10-12 minutes. For crunchy biscuits cook for 12-15 minutes.
Can I add nuts or chocolate chips to this recipe?
Of course! This recipe is the classic recipe but it’s also delicious with yummy add-ins.
Can I make ANZAC biscuits in my Thermomix?
Yes! Check out our Thermomix ANZAC biscuits recipe (along with the conventional recipe) in the recipe card below.
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ANZAC Biscuits
Ingredients
- 110 g (1 cup) rolled oats
- 150 g 1 cup) plain flour
- 120 g (2/3 cup) brown sugar
- 70 g (2/3 cup) desiccated coconut
- 125 g butter
- 2 tbs golden syrup see recipe notes
- 1/2 tsp bicarbonate of soda
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line three flat baking trays with baking paper.
- Combine the rolled oats, flour, brown sugar and coconut in a bowl.
- Place butter, golden syrup and 2 tablespoons cold water into a microwave-safe bowl and heat for 3 minutes, 50% power or until melted.
- Stir through the bicarbonate of soda.
- Pour the butter mixture over the oat mixture and stir to combine.
- Roll level tablespoons of mixture into balls.
- Place on trays, 5cm apart and flatten slightly.
- For chewy ANZACS, bake for 10 to 12 minutes or until light golden. For crunchy ANZACS, increase cooking time to 12-15 minutes.
- Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line three flat baking trays with baking paper.
- Place the butter, golden syrup and brown sugar into the Thermomix bowl. Melt for 3 minutes, 100 degrees, Speed 2.
- Add the bicarbonate of soda and 2 tbs cold water to the melted butter mixture and mix for 10 seconds, Speed 3.
- Add the rolled oats, plain flour and coconut. Mix together for 40 seconds, Reverse, Speed 2.
- Roll level tablespoons of mixture into balls. Place on trays, 5cm apart and flatten slightly.
- For chewy ANZACS, bake for 10 to 12 minutes or until light golden. For crunchy ANZACS, increase cooking time to 12-15 minutes.
- Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
I’ve baked these numerous times with great success. I always use baking parchment on the baking sheets and they have never stuck. I put the bicarbonate sofa in with the butter, golden syrup and water before melting so the biscuits are thin. So delicious! Thank you!!
That’s wonderful to hear!
I had to leave these in for a few minutes longer than the recipe specified because after 12 minutes they were still incredibly soft, even for the chewy style. Still delicious however!
Hi Lex, it’s definitely personal choice for sure! they do harden a lot on cooling too!
Can you make them without coconut
Hi Julie, yes you can! Add a tiny little bit extra flour and sugar if the mixture is too soft.
I used the recipe and the ANZAC biscuits turned out so nice.
I like them crunchy so I baked them longer. They are delicious. I was going to double the recipe but glad I didn’t. It made 16.
Yay!!!! I’m so glad you liked them!
These were awesome Lucy. I should have made double, since they were nearly gone before they even cooled from the oven! Great recipe.
Hehehehe yes that’s a big problem here too!