Crunchy and caramelised on the edges and deliciously chewy in the middle, these easy ANZAC biscuits are everyone’s favourite Australian treat!
Made in just one bowl with rolled oats and sweetened with golden syrup, these chewy ANZAC biscuits can be prepped and ready to eat in just 20 minutes.
There’s nothing better than a batch of freshly baked biscuits straight from the oven. And there is something so special about ANZAC biscuits. With their crisp, golden edges combined with a chewy, oaty centre - it’s not hard to see why they are Australia’s number one biscuit!
They are gloriously crunchy and chewy at the same time and have the most AMAZING buttery caramel-toffee flavour that makes them impossible to resist. Such a quick and easy Anzac biscuits recipe - the perfect way to celebrate ANZAC Day.
If you LOVE this traditional version (I promise you will!), then check out these delicious variations - choc chip ANZAC slice, almond and choc chip ANZAC biscuits and ANZAC slice.
** This recipe has been approved for publishing by the Australian Department of Veterans Affairs.
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Why You're Going To Love This Recipe
- Quick and easy – you can combine the mixture together 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!)
- Conventional and Thermomix - Click here for my Thermomix ANZAC Biscuit recipe.
ANZAC Biscuits History
ANZAC Day is an annual day of remembrance to honour the members of the Australian New Zealand Army Corps (ANZAC). April 25th marks the anniversary of the first major military action fought by ANZAC forces in the First World War. Now, it is also a day to celebrate all New Zealand and Australian soldiers who have served in wars and conflicts. Lest we forget.
The original ANZAC biscuits originated in Australia and New Zealand after 1915, when the term ‘ANZAC’ first came to be. They are enjoyed year-round but are traditionally eaten to commemorate ANZAC Day every year.
The exact origins of these biscuits are unclear. A variation of them, called “hardtack biscuits" (which were much harder and less palatable!), were commonly sent to soldiers during the First World War.
They were a popular item to send in care packages because they were made from basic pantry ingredients and did not contain any eggs, which were hard to come by at the time. They also stayed fresh for the long weeks it took for them to travel overseas. And they were so hard that one way to eat them was to grind them up and soak them in tea or water as a porridge!
A few years later, the recipe evolved to include oats, golden syrup and coconut, making the signature taste and texture that we now know and love. And they were much more flavoursome and enjoyable, too! Aside from being completely delicious, this is also such a special, sentimental recipe that connects us to our past.
What You Need
This is such a budget-friendly recipe made entirely from basic ingredients that 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 fabulously 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.
- Plain flour – use regular, all-purpose flour for the structure of the cookies.
- Brown sugar - for that rich caramel-like flavour.
- Desiccated coconut – fine, desiccated coconut rather than shredded coconut is recommended.
- Butter – for the famous texture and rich buttery taste, use regular butter rather than margarine or butter substitutes. Salted or unsalted butter can be used.
- Golden syrup – the (not so) secret ingredient that binds the biscuits together and enhances all of the wonderful flavours. I don’t recommend swapping this ingredient! See notes below to see why.
- Water.
- Bicarbonate of soda – also called bicarb soda or baking soda is the leavening agent that gives the cookies a chewy, coarse texture and encourages spreading. Don’t skip this ingredient – and check that your bicarb soda is in-date and correctly stored. If it has expired, it won’t work as effectively.
Equipment Required
This is a basic recipe; therefore, only very basic equipment is required.
- Flat baking trays or baking sheets - lined with baking paper.
- Bowls and mixing utensils.
- Microwave (or small saucepan and stovetop) - to melt the butter and golden syrup mixture.
- Oven - I use a fan-forced oven, so if you use a convection oven, increase the temperature by 10-20 degrees Celsius.
Why I Recommend Using Golden Syrup
Also known as ‘light treacle’, golden syrup is a thick, amber-coloured syrup with a similar consistency and nature (but a different taste) to honey. It has a rich, warm, toffee-like flavour and is a common baking ingredient in Australia and New Zealand.
In this recipe, golden syrup gives the biscuits their signature butterscotch flavour and also helps to bind the biscuits in place of eggs. It is a key ingredient in traditional ANZAC biscuits. So, it shouldn’t be skipped if you want them to taste just right!
I highly recommend using real golden syrup where possible. If it isn’t available in your location, it can be purchased online, or you can substitute it for rice malt syrup, maple syrup or light corn syrup, although the biscuits won’t be quite the same. Alternatively, you can make your own.
I don’t recommend substituting golden syrup for honey in this recipe, as they each have a completely different flavour.
Step By Step Instructions
These chewy ANZAC biscuits are the original recipe and can be made from scratch in no time! Simply 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 - Combine The Dry Ingredients
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.
Mix these dry ingredients together until well combined.
Step 2 - Stir Through The Wet Ingredients
Melt the butter, golden syrup and water in a medium-sized bowl or jug in the microwave over low heat.
Mix through the bicarbonate of soda - the mixture may froth up a little.
Pour the melted butter mixture over the oat mixture.
Mix until all ingredients are combined.
Step 3 - Bake ANZAC Biscuits
Roll the coconut cookies mixture into tablespoon-sized balls and place onto prepared baking paper lined trays and bake until lightly golden brown.
The cooking time is dependent on whether you would like chewy or crunch ANZAC cookies. For chewy ANZACS, bake for 10-12 minutes, or for crunchy cookies, bake for 12-15 minutes.
Chewy Or Crunchy?
There is an age-old debate about whether an ANZAC biscuit should be crunchy or chewy! Luckily, this recipe has got both teams covered. Simply bake them a little longer for a crispier, crunchy biscuit.
To Make Chewy ANZACs:
I am “Team Chewy” all the way! There’s nothing better than a chewy oat cookie with lovely, crispy edges. For chewy ANZACs, bake in a 160-degree Celsius oven for 10-12 minutes. 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 it to a wire rack to cool completely.
To Make Crunchy ANZACs:
If you prefer them crunchy, it’s so easy to do without even changing the recipe! Cook for a further 3-5 minutes than the chewy recipe (a total of 12-15 minutes). Again, the biscuits will be soft straight out of the oven but will turn nice and crunchy as they cool.
Expert Tips
- Weigh your ingredients - With this recipe, accuracy is important. I have included the weights of each ingredient for the best results. It is important to carefully weigh each ingredient, as a little extra or not enough of a certain ingredient can alter the dough and affect the final result. This recipe is made with Australian cup and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
- Adjust your cooking time for chewy or crunchy ANZACS - For chewy ANZACS, bake for 10-12 minutes, or for crunchy ANZACS, bake for 12-15 minutes.
- Ensure that your bicarbonate soda is in date - check the expiry date of your bicarbonate soda. Expired bicarbonate soda won’t work as effectively. Bicarbonate soda is used in ANZAC biscuits as it is the main raising agent.
- Golden syrup substitute - if golden syrup isn't available, you can substitute it with rice malt syrup, maple syrup or light corn syrup.
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!)
Both cooked ANZAC biscuits and the uncooked dough can be frozen.
To freeze the dough, wrap it in clingfilm and store it in a bag or container in the freezer for up to 3 months. Thaw in the fridge overnight and then bake as normal. If the mixture is cold, it may take an extra minute or two to cook it in the oven.
Alternatively, freeze the baked cookies in an airtight container for up to 1 month and thaw in the fridge or at room temperature before eating.
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.
Absolutely! You can find my Thermomix ANZAC biscuit recipe here.
Related Recipes
Rolled oats used in recipes are not just ridiculously scrumptious with their chewy texture but are an incredibly economical ingredient to use in baking as well.
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
- 150 g (1 cup) plain flour
- 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
- 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 recipe - Click the link in the Recipe Notes section below for my Thermomix ANZAC biscuit recipe.
Notes
- Golden syrup - in this recipe, golden syrup gives the biscuits their signature butterscotch flavour and also helps to bind the biscuits, in place of eggs. It is a key ingredient in traditional ANZAC biscuits and therefore it shouldn’t be skipped if you want them to taste just right! In a pinch, you could substitute it for rice malt syrup, maple syrup or light corn syrup, although the biscuits won’t be quite the same.
- Bicarbonate of soda - check the expiry date of your bicarbonate soda. Expired bicarb soda won’t work as effectively.
- Weigh your ingredients - with this recipe, accuracy is important. I have included weights of each ingredient, for best results. It is important to carefully weigh each ingredient, as a little extra or not enough of a certain ingredient can alter the dough and affect the final result. This recipe is made with Australian cup and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
- For chewy ANZACs - bake in a 160-degree Celsius oven for 10-12 minutes. 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.
- To make them crunchy - if you prefer your ANZAC's crunchy, then bake for a further 3-5 minutes (a total of 12-15 minutes). Again, the biscuits will be soft straight out of the oven but will go crunchy as they cool.
- Storage - 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!).
- Freezing - both cooked ANZAC biscuits and the uncooked dough can be frozen. To store the dough, wrap it in clingfilm and store in a bag or container in the freezer for up to 3 months. Thaw in the fridge overnight and then bake as normal. If the mixture is cold, it may need an extra minute or two in the oven. Alternatively, freeze the baked cookies in an airtight container for up to 1 month and thaw in the fridge or at room temperature before eating.
Polly
Do you stir the bicarbonate soda into the butter or dry mix?
Lucy
The butter xx
Leona Zhang
I love it!! Fabulous, I tried it with my classmates for my teacher!
Lucy
Oh that's so wonderful to hear!
Laura
Delicious and so quick and simple to make.
Jodie
Mine kinda failed, I only had fine desiccated coconut. Could that of changed the texture?
They still taste good thinking I need normal desiccated coconut
Lucy
Hi Jodie, no fine desiccated coconut is totally ok to use! Did you measure using grams or cups?
Jodie
Was doing grams but I did do it with the kids so could of affected it as they kept eating the raw mixture before I put the wet mix in lol.
Lucy
Hahahahaha I'd say that could be it!!! I have one of those kitchen 'helpers' too!
Lucy
These ANZACS were amazing!! So soft and buttery and had the perfect amount of chewiness.
Lucy
I'm so thrilled you liked them!