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!
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:
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 – 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
- 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.
- Step 2: Melt the butter, golden syrup and water in a medium-sized bowl or jug in the microwave over low heat.
- Step 3: Mix through the bicarbonate of soda - the mixture may froth up a little.
- Step 4: Pour the melted butter mixture over the oat mixture and mix to combine.
- Step 5: Roll the coconut cookies mixture into tablespoon-sized balls and place onto prepared baking paper lined trays.
- 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.
ANZAC Biscuits FAQs
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!)
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.
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.
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.
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!
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ANZAC Biscuits
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
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
- 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.
- 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.
Jenn says
Can I replace golden syrup with Maple syrup? That's all I have in the pantry
Lucy says
Hi Jenn, yes you can, however, the flavour will be different!
Mo Mills says
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
Lucy says
I'm so glad you liked them!
Mel says
So good!!