Anzac biscuits are a timeless favourite: crisp at the edges, chewy in the centre and deeply caramel in flavour thanks to golden syrup. They’re straightforward to make and hard to resist. This version is my go-to — balanced, dependable and consistently the right texture.
Recipe snapshot
💬 What it is: Classic Australian Anzac biscuits made from oats, desiccated coconut and golden syrup — crisp on the outside, chewy inside.
❤️ Why you’ll love it: Pantry-friendly ingredients, fuss-free method and that irresistible caramel note from golden syrup.
👨🍳 How to make it: Combine dry ingredients, warm butter and syrup with water and bicarbonate soda, mix, portion and bake until golden.
What is ANZAC Day?
- ANZAC stands for Australian and New Zealand Army Corps.
- Anzac Day originally commemorated soldiers of the First World War and now honours men and women who have served in Australian military conflicts.
- The day is observed on April 25th with dawn services, parades, wreath-laying and other ceremonies.
What are Anzac Biscuits?
- Anzac biscuits are oat-based biscuits traditionally made without eggs so they kept well during long sea journeys.
- The recipe was developed by family members at home to send lasting treats to soldiers overseas; stored in tins they remained crisp on arrival.
Why you’ll love this recipe
- Delicious: The golden syrup gives a deep caramel note.
- Simple ingredients: Uses pantry staples and minimal prep.
- Versatile: Perfect with tea, crumbled over ice cream or used as a dessert base.
Ingredients and substitutions
The traditional recipe uses a few simple ingredients provided in the recipe card below. Substitutions will change taste and texture, so adjust expectations accordingly.
Dry ingredients
- Plain flour (all-purpose): Use standard all-purpose flour. For gluten-free options, use a tested gluten-free blend. Avoid wholemeal or self-raising flour.
- Rolled oats: Old-fashioned rolled oats give the best texture; avoid instant/quick oats.
- Brown sugar: Soft brown sugar adds moisture and chew.
- White sugar: Helps create crisp edges.
- Desiccated coconut: Traditional and recommended for texture; shredded coconut can be used if needed.
Wet ingredients
- Butter: Unsalted butter is traditional; vegan butter works as a substitute but will alter flavour slightly.
- Golden syrup: Essential for the classic flavour and colour. Alternatives include light treacle, honey or maple syrup, but these affect taste and colour.
- Boiling water: Activates the bicarbonate soda.
- Bicarbonate soda (baking soda): Adds lift. If using baking powder instead, add it with the dry ingredients and omit adding it to the melted butter mixture.
How to make Anzac biscuits
Preheat the oven to 160°C (320°F) and line a baking tray with baking paper.
- Step 1: Sift the plain flour into a large bowl.
- Step 2: Stir in the rolled oats, white sugar, brown sugar and desiccated coconut until evenly combined.
- Step 3: Gently melt the butter with the golden syrup in a small saucepan, stirring until combined.
- Step 4: Remove from heat, add the boiling water then the bicarbonate soda and stir quickly until frothy.
- Step 5: Pour the butter mixture into the dry ingredients and mix until evenly combined.
- Step 6: Portion the mixture with a cookie or ice cream scoop for even-sized biscuits.
- Step 7: Roll into balls, place about 2 inches (5 cm) apart on the tray and flatten slightly with your hand or a fork.
- Step 8: Bake for around 15 minutes until golden with slightly browned edges. Cool on the tray for a few minutes, then transfer to a wire rack to finish cooling.
Expert tips
- Bake time controls texture:
- 12 minutes — softer and more delicate
- 15 minutes — chewy centre (recommended)
- 20 minutes — crisp throughout
- Each scoop is roughly 30 g (1 oz); leave space as biscuits spread while baking.
Storage
Keep biscuits in an airtight container for up to 7 days. To refresh, warm at 180°C (350°F) for 5 minutes to restore crisp edges.
Recipe FAQ
They are the same recipe. “Biscuit” is the common term in Australia and New Zealand; “cookie” is used in North America. The treat itself is identical.
More cookie recipes
-
Chocolate Almond Cookies
-
Anzac Biscuits (Crispy Edges, Chewy Centre)
-
Ladokouloura (Greek Olive Oil Cookies)
-
Greek Biscotti (Paximadia)
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📖 Recipe
Anzac Biscuits (Crispy Edges, Chewy Centre)
Ingredients
- 150 grams plain flour (all-purpose)
- 90 grams rolled oats
- 110 grams white sugar
- 100 grams brown sugar
- 85 grams desiccated coconut
- 125 grams unsalted butter
- 2 tablespoons golden syrup
- 2 tablespoons boiling water
- 1 teaspoon bicarbonate soda
Instructions
- Preheat oven to 160°C (320°F) and line a tray with baking paper.
- Sift the plain flour into a large bowl.
- Stir in oats, white sugar, brown sugar and desiccated coconut.
- Gently melt butter and golden syrup together in a small saucepan.
- Remove from heat, add boiling water then bicarbonate soda; stir until frothy.
- Combine the melted butter mixture with the dry ingredients until evenly mixed.
- Portion with a scoop, roll into balls and place on the tray about 2 inches apart; flatten slightly.
- Bake for 15 minutes until golden with slightly browned edges. Cool on the tray for a few minutes, then transfer to a wire rack.
Peter’s Tips →
- Use low heat. 160°C (320°F) produces the best texture — low and slow is ideal.
- Each scoop portion is about 30 grams (1 ounce).
- Leave space between biscuits as they spread while baking.
- Adjust bake time for texture: 12 minutes for softer, 15 minutes for chewy, 20 minutes for fully crisp.
Nutrition
|
Calories: 149 kcal
|
Carbohydrates: 20 g
|
Protein: 2 g
|
Fat: 7 g
Nutrition information is approximate and provided for convenience only.
© Souvlaki For the Soul
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This post was originally published in April 2012 and updated with new photos and video in April 2026.