Anzac Biscuits are a beloved Australian and New Zealand treat, known for their golden colour, chewy texture, and rich history. Traditionally made with oats, coconut, golden syrup, and butter, these biscuits were sent to soldiers during World War I because they kept well on long journeys. Today, they remain a staple in Australian kitchens, especially around Anzac Day on April 25th.
For me, Anzac Biscuits hold a special place in my heart—not just for their history but also for personal reasons. My husband and I were married on Anzac Day, making this day even more meaningful in our home. Every year, I bake a fresh batch of these gorgeous biscuits as part of our celebration, honouring both tradition and cherished memories.
The History of Anzac Biscuits
The origins of Anzac Biscuits date back to World War I, when they were baked by families and sent to the Australian and New Zealand Army Corps (ANZAC) serving overseas. Unlike traditional biscuits, they contain no eggs, which helped them stay fresh for longer. Over the years, they have become a cultural icon, symbolising remembrance and tradition.
What Makes These Biscuits So Special?
Anzac Biscuits are loved for their perfect balance of crunch and chew. The combination of oats, coconut, and golden syrup creates a deep, caramel-like flavour, while the lack of eggs gives them their signature texture. They are incredibly easy to make, requiring just a handful of pantry staples.
Ingredients You Will Need
- Rolled oats
- Plain flour
- Desiccated coconut
- Brown sugar
- Caster sugar
- Unsalted butter, cubed
- Golden syrup
- Bicarbonate of soda
- 2 tablespoons boiling water
Tips for the Best Anzac Biscuits
- Golden syrup is key: It gives the biscuits their signature caramel-like flavour and chewy texture.
- Want them crunchier? Bake them a little longer for extra crispness.
- Storing Biscuits: Keep them in an airtight container at room temperature for up to a week.
- Make them extra special: Add a pinch of sea salt for a hint of contrast against the sweetness.
Why You Should Make Anzac Biscuits
These biscuits are more than just a delicious treat—they’re a piece of history. Whether you’re baking a batch for Anzac Day or simply craving a nostalgic snack, Anzac Biscuits are an easy and rewarding recipe to try.
Have you made Anzac Biscuits before? Let me know in the comments how you like yours—chewy or crispy!
Looking for more baking inspiration? Check out our Baking Category for awesome cakes, cookies and other delicious baking recipes.
Anzac Biscuits
Equipment
- 2 baking trays
- 1 Saucepan
- 2 Mixing Bowl 1 small, 1 large
Ingredients
- 1 cup rolled oats
- 1 cup plain flour
- 1 cup desiccated coconut
- ¾ cup brown sugar
- ¼ cup caster sugar
- 125 g unsalted butter cubed
- 2 tbsp golden syrup
- ½ tsp bicarbonate of soda
- 2 tbsp boiling water
Instructions
- Preheat oven to 160°C (fan-forced) or 180°C (conventional). Line two baking trays with baking paper.
- Mix dry ingredients: In a large bowl, combine the rolled oats, flour, coconut, brown sugar, and caster sugar.
- Prepare wet ingredients: In a small saucepan, melt the butter and golden syrup over low heat until smooth.
- Activate the bicarb: Mix the bicarbonate of soda with boiling water, then stir it into the butter mixture (it will foam up slightly).
- Combine: Pour the wet ingredients into the dry ingredients and mix well.
- Shape the biscuits: Roll tablespoons of the dough into balls, place them on the baking trays, and flatten slightly.
- Bake: Bake for 10–12 minutes, or until golden brown. Bake for 10 minutes for chewy biscuits or 12 minutes for crispier ones.
- Cool: Let the biscuits rest on the tray for 5 minutes before transferring them to a wire rack to cool completely.