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ANZAC biscuits were originally made by the wives and mothers of soldiers fighting in World War 1 and were sent to them in packages.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.
Hi Lucy,
First of all, I love this recipe – I have made these before and they are AMAZING!!!!
Just one quick question – can I put the dough in the fridge before rolling it out or will it be too hard?
Thank you 🙂
Hi there, thank you so much! It does tend to me too hard and crumbly once it’s been in the fridge making it tricky to roll. One thing you can do is to make the mixture, roll it into balls and then place into the fridge!
I have made this recipee a couple of times have to double ingredients!! Yummy!!!!!!!!
Fantastic!
For an embarrassingly long time I could not make a nice ANZAC biscuit, I could say they turned out crunchy but I would be a lie….as soon as they were slightly cool they were hard as rocks. Then I found Lucy’s recipe and now we make them allllllllll the time, they are perfect!
My 3.5 year old who won’t eat any biscuit asks for these regularly (she also likes the Chocolate Chip Oat Cookie with extra oats and no chocolate chips).
I was in a complete cooking funk thanks to the fussy toddler stage of my two girls, then I found Bake Play Smile and now I cook almost every day! My entire family loves every recipe I have tried and they are on a regular rotation in our house.
Thank you Lucy, I truly appreciate every bit of your hard work!
Oh WOW Naomi! You have absolutely made my day!! Thank you so much! xx
Hi Lucy,
Looking forward to making these soon. Just wondering, should I use Light brown sugar or Dark brown sugar?
You can use either! I generally use regular light brown sugar.