ANZAC Biscuits | Classic Recipe

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!

A white and blue plate with ANZAC biscuits.

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ANZAC biscuits were originally made by the wives and mothers of soldiers fighting in World War 1 and were sent to them in packages.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.  

A white cake plate of oat cookies.

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

The ingredients for ANZAC biscuits.

How To Make ANZACS In 3 Easy Steps

Step 1 – Combine the oats, flour, sugar and coconut in a bowl

A bowl filled with oats, flour and sugar.

Step 2 – Stir through the melted butter, golden syrup and bi-carbonate of soda mixture

Golden syrup and melted butter being added to an oat, flour and sugar mixture.

Step 3 – Roll into balls and bake

A bowl of ANZAC cookie dough.

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.

A wire rack with ANZACS cooling.

More ANZAC Recipes

Check out these delicious ANZAC inspired recipes:

A plate of oat ANZAC cookies.

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.

A half eaten ANZAC biscuit on a blue and white plate with more biscuits in the background.

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A plate of 3 ANZAC biscuits.

ANZAC Biscuits

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!
5 from 24 votes
Print Pin Rate
Course: Biscuits
Cuisine: Biscuits/Cookies
Keyword: ANZAC biscuits
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20 cookies
Calories: 137kcal

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.

Notes

Recipe Notes
*Please note that my ANZAC biscuits recipe has been approved for publishing by the Australian Department of Veterans Affairs.  
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. 
Golden syrup substitute - You can replace the golden syrup with corn syrup, honey or maple syrup. 
Storing the biscuits - 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!). 

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
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128 Comments
  1. Rowena says:

    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!!

    1. Lucy says:

      That’s wonderful to hear!

  2. Lex says:

    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!

    1. Lucy says:

      Hi Lex, it’s definitely personal choice for sure! they do harden a lot on cooling too!

  3. Julie says:

    Can you make them without coconut

    1. Lucy says:

      Hi Julie, yes you can! Add a tiny little bit extra flour and sugar if the mixture is too soft.

  4. Julie Lawrence says:

    5 stars
    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.

    1. Lucy says:

      Yay!!!! I’m so glad you liked them!

  5. Matt Booth says:

    5 stars
    These were awesome Lucy. I should have made double, since they were nearly gone before they even cooled from the oven! Great recipe.

    1. Lucy says:

      Hehehehe yes that’s a big problem here too!

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