Classic Anzac Biscuits from Scratch

Name: Classic Anzac Biscuits from Scratch
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Australian
Ingredients: 1 cup rolled oats; 1 cup plain flour; 1/2 cup granulated sugar; 3/4 cup desiccated coconut; 1/2 cup (113g) unsalted butter; 2 tablespoons golden syrup; 1 teaspoon baking soda; 2 tablespoons boiling water

Author: Tessa

Published: July 31, 2025

Jump to Recipe·Print Recipe

The first time I tasted an Anzac Biscuit, I was immediately captivated. These aren’t just any cookies; they’re a piece of history, a symbol of resilience, and utterly delicious. I remember being at a small café, and one bite of that perfectly chewy, oaty, coconutty goodness instantly transported me. It’s the unique combination of rolled oats, golden syrup, and desiccated coconut that gives Anzac Biscuits their distinctive flavor and that wonderful texture – crispy on the edges and beautifully chewy in the middle. Plus, their incredible shelf life meant I could enjoy them for days!

Having spent years perfecting traditional recipes in my own kitchen, I’ve come to truly appreciate the simplicity and genius behind these biscuits. You can trust that the recipe I’m sharing with you today is tried, true, and guaranteed to deliver that authentic Anzac experience. Get ready to bake a batch of history!

Anzac Biscuits - detail 2

Why You’ll Love These Anzac Biscuits

Making Anzac Biscuits is an absolute joy, and I promise you’ll fall head over heels for them, just like I did! They’re incredibly simple to whip up, even for beginner bakers, and the aroma filling your kitchen as they bake is simply divine. Beyond their delicious taste, these biscuits offer a unique blend of texture and flavor that’s hard to beat.

Effortlessly Easy: No fancy equipment or complex techniques needed.
Irresistibly Delicious: A perfect balance of sweet, oaty, and coconutty.
Versatile Treat: Ideal for lunchboxes, afternoon tea, or a quick snack.
Long-Lasting Goodness: They stay fresh for ages in an airtight container!

The Enduring Appeal of Anzac Biscuits

There’s something truly special about baking Anzac Biscuits. They carry a rich history, originally baked by wives and mothers for soldiers during World War I. Their ingredients meant they could endure long journeys, making them a comforting taste of home. This connection to the past makes each bite feel meaningful.

Essential Ingredients for Anzac Biscuits

The secret to truly wonderful Anzac Biscuits lies in using the right ingredients. Each component plays a crucial role in achieving that iconic texture and flavor. You don’t need a pantry full of exotic items, just good quality basics that work together in harmony. I always make sure I have these on hand, especially the golden syrup, because it’s a non-negotiable for that signature chewiness.

1 cup rolled oats
1 cup plain flour
1/2 cup granulated sugar
3/4 cup desiccated coconut
1/2 cup (113g) unsalted butter
2 tablespoons golden syrup
1 teaspoon baking soda
2 tablespoons boiling water

Using fresh, good-quality ingredients makes all the difference here. The butter should be unsalted so you can control the salt content yourself, and the golden syrup is absolutely key for that beautiful caramel note and chewy texture that defines these biscuits.

Key Ingredients for Perfect Anzac Biscuits

For the perfect Anzac Biscuits, always reach for rolled oats, not instant – they give the best texture. Desiccated coconut is essential; its finer shred integrates beautifully without being too chunky. Use unsalted butter for better flavor control. And golden syrup is irreplaceable for that unique chewiness and rich, buttery caramel note that other sweeteners just can’t replicate.

How to Make Anzac Biscuits: Step-by-Step Guide

Making Anzac Biscuits is incredibly straightforward, but following these steps carefully will ensure you get that perfect balance of chewy and slightly crisp. I’ve broken it down into easy, manageable stages so you can bake with confidence. The magic truly happens when the wet and dry ingredients meet, and then again as they bake to golden perfection in the oven. Trust me, the aroma alone is worth the effort!

Anzac Biscuits - detail 1

Preheat Your Oven: First things first, get your oven ready. Preheat it to 160°C (325°F) and line two baking trays with parchment paper. This ensures even baking and easy removal.
Combine Dry Ingredients: In a large mixing bowl, toss together the rolled oats, plain flour, granulated sugar, and desiccated coconut. Give it a good stir to make sure everything is evenly distributed.
Melt Butter and Golden Syrup: In a small saucepan, gently melt the unsalted butter and golden syrup over low heat. Stir occasionally until completely smooth and combined.
Prepare the Fizz: In a separate small bowl, dissolve the baking soda in the boiling water. Be ready, because this mixture will fizz up quite a bit – that’s exactly what you want!
Combine Wet Mixtures: Pour the dissolved baking soda mixture into the melted butter and golden syrup. Give it a quick stir.
Mix Wet into Dry: Now, pour this warm, frothy wet mixture into your bowl of dry ingredients. Mix everything together really well with a wooden spoon until all the dry ingredients are fully incorporated and you have a cohesive dough.
Form and Bake: Roll tablespoons of the mixture into small balls and place them onto your prepared baking trays, leaving about 5cm (2 inches) between each. Gently flatten them with a fork.
Bake to Perfection: Bake for 12-15 minutes, or until they’re beautifully golden brown. For a chewier biscuit, aim for the shorter end of the baking time.
Cool Down: Once baked, let the biscuits cool on the trays for a few minutes to firm up before carefully transferring them to a wire rack to cool completely. This prevents them from breaking apart.

Preparing Your Anzac Biscuits Mixture

The key to the texture of these Anzac Biscuits starts with the proper mixing. After combining your dry ingredients, the real magic happens with the wet. When you dissolve the baking soda in boiling water and then add it to the melted butter and golden syrup, you’ll see a wonderful fizzing reaction. This chemical reaction is crucial for giving the biscuits their characteristic chewy, yet slightly airy texture.

Baking and Cooling Your Anzac Biscuits

Once your Anzac Biscuits are rolled and flattened, they’re ready for their oven spa treatment! Bake them at 160°C (325°F) for about 12-15 minutes. Keep an eye on them; you’re looking for a lovely golden-brown color. After baking, resist the urge to move them immediately. Let them cool on the baking trays for a crucial few minutes – this helps them firm up and prevents crumbling before you transfer them to a wire rack to cool completely.

Tips for Achieving Perfect Anzac Biscuits

Achieving your ideal Anzac Biscuits is all about a few simple tweaks. For a chewier biscuit, stick to the lower end of the baking time, around 12 minutes, and they’ll be wonderfully soft inside. If you prefer a crispier bite, extend the baking time by a minute or two until they’re a deeper golden brown. Don’t underestimate the power of a pinch of salt too – it really enhances all those lovely sweet and nutty flavors. Once cooled, always store your Anzac Biscuits in an airtight container at room temperature to keep them fresh and delicious for up to two weeks.

Customizing Your Anzac Biscuits

While classic Anzac Biscuits are perfect as they are, don’t be afraid to get creative! A little sprinkle of ground cinnamon or a touch of mixed spice can add a lovely warmth. For a different texture and flavor, try folding in a handful of dried cranberries or chopped apricots with the dry ingredients before adding the wet mixture.

Frequently Asked Questions About Anzac Biscuits

I get a lot of questions about Anzac Biscuits, and it warms my heart to know so many of you are eager to bake these historical treats! Here are some of the most common queries I receive, along with my best advice to help you on your baking journey. From ingredient dilemmas to storage solutions, I’ve got you covered so your homemade Anzac Biscuits turn out perfectly every time.

Can I Substitute Golden Syrup in Anzac Biscuits?

While golden syrup is truly the star for that signature flavor and chewiness in Anzac Biscuits, you can substitute it with maple syrup or light corn syrup. However, be aware that the texture and taste will be slightly different. Maple syrup will impart a distinct flavor, and corn syrup might make them a little less chewy, but they’ll still be delicious!

How to Store Anzac Biscuits for Freshness

To keep your Anzac Biscuits at their best, let them cool completely on a wire rack first. Then, transfer them to an airtight container. They’ll stay wonderfully fresh and chewy at room temperature for up to two weeks. I often keep them in a cookie jar on my counter, and they’re always a welcome snack!

Estimated Nutritional Information for Anzac Biscuits

For those mindful of their dietary intake, I’ve included estimated nutritional information for these Anzac Biscuits. Please remember that these values are approximations and can vary based on specific ingredient brands and preparation methods. This is an estimate per serving (one biscuit) and includes typical values for calories, fat, protein, and carbohydrates, to help you understand what’s in each delicious bite.

Share Your Anzac Biscuits Experience

I absolutely adore hearing about your baking adventures! If you try this Anzac Biscuits recipe, please let me know how it goes in the comments below. Did you love them? Did you make any fun customizations? Don’t forget to rate the recipe and share a photo of your delicious creations on social media, tagging me! Happy baking!