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    Home » Recipes » Cookies

    ANZAC Biscuits

    Published: Feb 7, 2025 by Lucy · This post may contain affiliate links · 208 Comments

    Jump to Recipe

    Crunchy and caramelised on the edges and deliciously chewy in the middle, these easy ANZAC biscuits are everyone’s favourite Australian biscuit tin recipe - ready to eat in just 20 minutes.

    ANZAC biscuits easily make my top 3 favourite easy bakes—right up there with chocolate chip cookies and yo yo biscuits!

    A batch of ANZAC biscuits cooling on a wire tray.

    Wow! Perfect recipe! I made no changes whatsoever, and honestly, it's my favourite recipe ever! I would 100% recommend it and make it again!

    - Pip

    There’s something truly special about ANZAC biscuits – crisp edges, chewy centres, and that irresistible buttery caramel flavour. Quick, easy, and perfect for baking on ANZAC Day (or any day!).

    Just like my ANZAC Slice, these biscuits are perfect for baking with the kids—simple ingredients, easy steps, and a deliciously rewarding result!

    Please note: this recipe has been approved for publishing by the Australian Department of Veterans Affairs.  

    Why You're Going To Love This Recipe

    • Quick and easy – you can combine the mixture in just one bowl. No mixers or chilling time, and only simple ingredients are required.
    • Team Crunchy or Team Chewy? - this recipe can be adjusted to make them chewier or crunchier, depending on your preference! See my helpful notes below.
    • Budget-friendly ingredients – being a wartime recipe, these biscuits had to be made from pantry staple ingredients that were cheap to buy and easy to come by. An entire batch of cookies will only cost you a few dollars.
    • Taste just like grandma’s – they have an unbelievable texture and flavour that will transport you right back to your childhood!
    • Long lasting – a batch of these cookies will keep for several weeks (if they last that long!)
    • Gluten free option - my ANZAC biscuit recipe can easily be made gluten free! See variations below for details!
    Jump to:
    • Why You're Going To Love This Recipe
    • Biscuit Ingredients
    • Variations
    • How To Make ANZAC Biscuits
    • Top Tip
    • Expert Tips
    • ANZAC Biscuits FAQs
    • More Oat Recipes
    • ANZAC Biscuits

    Biscuit Ingredients

    This budget-friendly recipe is made entirely from basic ingredients you probably already have at home!

    Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

    Rolled oats, flour, coconut, golden syrup, bicarb soda, brown sugar and butter in bowls.
    • Rolled oats – provide the chewy texture that ANZAC biscuits are famous for. Be sure to use whole, rolled oats for the perfect texture. Instant or quick oats are thinner and have a powdery consistency, which will cook differently and create an entirely different texture.

    Variations

    • Gluten-Free Option – Swap regular plain flour for gluten-free plain flour. Important: This recipe isn’t suitable for coeliacs unless they’ve been medically advised that consuming oats is safe.
    • Almond & Chocolate Chip ANZACs – Add ½ cup of chocolate chips and ½ cup of flaked almonds to the mixture before shaping and baking.

    How To Make ANZAC Biscuits

    These chewy ANZAC biscuits are the original recipe and can be made from scratch in no time! Add the melted ingredients to the dry, mix, roll and bake!

    Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method

    Dry ingredients mixed in a white bowl.
    1. Step 1: 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 large bowl.
    Melted butter and golden sugar in a glass jug.
    1. Step 2: Melt the butter, golden syrup and water in a medium-sized bowl or jug in the microwave over low heat.
    A fothy butter mixture after the bicarbonate of soda added.
    1. Step 3: Mix through the bicarbonate of soda - the mixture may froth up a little.
    ANZAC biscuit mixture in a large white bowl.
    1. Step 4: Pour the melted butter mixture over the oat mixture and mix to combine.
    Balls of biscuit mixture placed on paper lined baking trays.
    1. Step 5: Roll the coconut cookies mixture into tablespoon-sized balls and place onto prepared baking paper lined trays.
    Baked ANZAC biscuits on a baking tray.
    1. Step 6: Bake until lightly golden brown.

    Top Tip

    For chewy ANZACs, bake for 10–12 minutes; for a crunchier result, bake for 12–15 minutes.

    Expert Tips

    • Weigh Your Ingredients – Accuracy matters! Weigh each ingredient carefully for the best results, as even small changes can affect the dough. This recipe uses Australian measurements, so adjust if needed.
    • Check Your Bicarb Soda – Make sure it’s in date; expired bicarb won’t work properly and affects the rise.
    • Golden Syrup is Key – It gives ANZAC biscuits their classic flavour and binds the mixture. If unavailable, use rice malt syrup, maple syrup, or light corn syrup—avoid honey as the flavour is too different.
    • Gluten-Free ANZACs - Use gluten-free plain flour instead of regular flour. Note: This recipe isn’t suitable for coeliacs unless advised by a doctor that oats are safe to consume.
    Two ANZAV biscuits placed on a white plate.

    ANZAC Biscuits FAQs

    How long will ANZAC biscuits keep?

    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!)

    Can ANZAC biscuits be frozen?

    Freeze ANZAC biscuit dough (wrapped well) for up to 3 months—thaw overnight in the fridge and bake as usual, adding a minute or two if cold. Baked biscuits can also be frozen in an airtight container for up to 1 month.

    What makes ANZAC biscuits crunchy or chewy?

    The cooking time is what makes ANZAC biscuits crunchy or chewy. Chewy ANZACs require 10-12 minutes in the oven, whereas crunchy ANZACs require 12-15 minutes.

    What is a good substitute for golden syrup in Anzac biscuits?

    The best substitutes for golden syrup in ANZAC biscuits are rice malt syrup, maple syrup, or light corn syrup. While these will work, keep in mind the flavour won’t be exactly the same. Avoid using honey, as it has a much stronger and different taste.

    What is the history of ANZAC biscuits?

    ANZAC Day on April 25th honours Australian and New Zealand soldiers past and present. ANZAC biscuits, originally made without eggs to last during wartime, have since evolved into the deliciously chewy oat and golden syrup biscuits we love today—a sweet reminder of history and tradition.

    More Oat Recipes

    Rolled oats add a delicious chewy texture to recipes and are a budget-friendly ingredient for baking.

    Here are a few more recipes to try - all make great kids' snacks and lunch box fillers!

    • A bowl of chocolate chip oat biscuits.
      Chocolate Chip Oat Biscuits
    • A piece of Milo oat slice on a grey plate in front of a jar of Milo.
      Oat & Milo Slice | Lunch Box Recipe
    • Pieces of ANZAC slice on a sheet of baking paper.
      ANZAC Slice
    • Soft & Chewy Chocolate Chip Oat Cookies

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    ANZAC oat biscuits cooling on a wire rack.

    ANZAC Biscuits

    Crunchy and caramelised on the edges and deliciously chewy in the middle, these easy ANZAC biscuits everyone’s favourite Aussie treat!
    5 from 161 votes
    Print Pin Rate
    Course: Biscuits
    Cuisine: Australian recipe, Biscuits/Cookies
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    0 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 20 cookies
    Calories: 137kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 110 g (1 cup) rolled oats see notes
    • 150 g (1 cup) plain flour see notes
    • 120 g (⅔ cup) brown sugar
    • 70 g (⅔ cup) desiccated coconut
    • 125 grams butter
    • 2 tablespoons golden syrup see recipe notes
    • 2 tablespoons water
    • ½ teaspoon bicarbonate of soda
    Prevent your screen from going dark

    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

    • 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 the 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.
      Proceed as per the conventional method.

    Notes

    RECIPE NOTES & TIPS:
    • Gluten-Free Option – Swap regular plain flour for gluten-free plain flour. Important: This recipe isn’t suitable for coeliacs unless they’ve been medically advised that consuming oats is safe.
    • Almond & Chocolate Chip ANZACs – Add ½ cup of chocolate chips and ½ cup of flaked almonds to the mixture before shaping and baking.
    OTHER TIPS:
    • For Chewy ANZACs – Bake at 160°C for 10–12 minutes. They’ll be soft when removed but firm up as they cool. Cool on the tray for 5 minutes, then transfer to a rack.
    • For Crunchy ANZACs – Bake for 12–15 minutes. They’ll crisp up as they cool.
    • Storage – Store in an airtight container at room temperature for several weeks. They’ll soften over time but stay delicious!
    • Freezing – Freeze dough (wrapped well) for up to 3 months; thaw overnight in the fridge and bake as usual, adding a minute or two if needed. Baked biscuits can be frozen for up to 1 month.

    Nutrition

    Calories: 137kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 75mg | Potassium: 46mg | Fiber: 1g | Sugar: 9g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.6mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Comments

    1. Mo Mills says

      April 26, 2025 at 6:31 pm

      5 stars
      Absolutely perfect and delicious. Can’t believe it’s been decades since I made Anzac biscuits. This was the perfect recipe to use after all these years and I think they’ll become a regular thing in the biscuit tin now. Thanks so much, Sally. I took a pic but don’t know how to upload it on-site. Never mind … I have the bikkies

      Reply
      • Lucy says

        April 27, 2025 at 7:13 am

        I'm so glad you liked them!

        Reply
    2. Mel says

      April 25, 2025 at 8:18 am

      5 stars
      So good!!

      Reply
    « Older Comments
    5 from 161 votes (115 ratings without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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