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ANZAC biscuits were originally made by the wives and mothers of soldiers fighting in World War 1 and were sent to them in packages.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!
4.89 from 9 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 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
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

56 thoughts on “ANZAC Biscuits | Classic Recipe”

  1. Deb says:

    Congratulations Lucy.
    It’s tough maintaining a blog, and I couldn’t with career and life, so well done!
    You’ve not only maintained it, you’ve built it and created a wonderful quality too.
    You have my support, x

    1. Bake Play Smile says:

      Oh thank you so much Deb – you’re far too kind! xx

  2. Angie says:

    Can you freeze and bake cookies another day?

    1. Bake Play Smile says:

      Yes you sure can!

  3. Zeenat says:

    These look delicious! I’m about to whip up a batch now myself. Also, Congratulations on coming up to your 3 year anniversary. This blog is the best!

    1. Bake Play Smile says:

      Thank you!!! I can’t believe it’s nearly been 3 years! Thank you for all your support xx

  4. Fiona says:

    Hi, just wondering why the thermomix instructions are for a hotter oven? I made these the other day and they didnt turn out well. I’m trying again today, as i was having a bad day anyway Just curious about the oven temp difference. Thanks for a fab and easy therm recipe!

    1. Bake Play Smile says:

      Hi Fiona, I’m so sorry – that was actually a typo. I’ve fixed it up now so that the temps are the same. xx

    2. Simone Cecil says:

      I also reckon there needs to be a step about pushing the melted ingredients down and ensuring it mixes well. I made these and after i rolled half the mix it ended up dry and flakey and I couldnt use the stuff at the bottom as it hadnt moxed properly 🙁

  5. Kerry says:

    5 stars
    These would be the best Anzac biscuits I’ve ever made. The perfect amount of chewy. Thanks!

    1. Lucy Mathieson says:

      Thank you so much Kerry xxx

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