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These Authentic ANZAC Biscuits are fabulous! Buttery, chewy, oatmeal coconut biscuits that have a rich history. A delicious treat still popular today!
I’m going to share with you something super close to my heart. No, it’s not biscuits (known in the USA as cookies ). Well. OK, these ARE pretty close to my heart but that’s not what I mean today. Next week is ANZAC Day.
Anyone in the US know what ANZAC means? Look, I know you’re here for the recipe, but hear me out? I’ll be brief. Scroll to the bottom for the full recipe if you want to skip this!
ANZAC Biscuits History:
ANZAC means “Australia New Zealand Army Corps”, and on April 25 every year, there is a memorial to honor commemorate all “who served and died in all wars, conflicts, and peacekeeping operations”.
It’s actually pretty humbling to attend a dawn ceremony – commemorative services and marches are held at dawn, the time of the original landing of ANZAC troops in Gallipoli in 1915. While I was traveling overseas when I was younger, I was in Turkey – and was able to attend a dawn ceremony in Gallipoli.
It was an incredible experience, and really hit home for me the enormity of loss, and the futility of the efforts during that time.
Every April 25, I remember those who served and died. Lest we forget.
They went with songs to the battle, they were young.
Straight of limb, true of eye, steady and aglow.
They were staunch to the end against odds uncounted,
They fell with their faces to the foe.
They shall grow not old, as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning,
We will remember them.
Poem by Robert Laurence Binyon (1869-1943)
So, why these biscuits then? The original reason for them is they are made of ingredients that will not spoil, and could withstand being mailed by loved ones in New Zealand (and Australia) to those serving overseas.
And they’re DELICIOUS.
Being away from home is hard when the traditional things I would do at specific time of the year arrive. So, to help me feel like I’m home, I’m sharing this recipe with you!
Kylee’s Notes
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
You can use taco sauce if that’s what you can find at the store.
Adding black beans, or pinto beans to the taco meat mixture is also a great way to add a little fiber, and will make your meat go further. Which means more shells. And more leftovers. I call this a win.
Freezing instructions
This recipe can also be frozen before baking. Cover tightly with foil and wrap with plastic wrap. Freeze.
Ingredients in my ANZAC Biscuits Recipe:
- Rolled Oats. In this recipe I use the quick cooking kind. Typically, though, the old-fashioned kind are used.
- Coconut. Here in the US, I use sweetened flake coconut. You can sub unsweetened if you prefer a less sweet cookie. For the Kiwis and Aussies – desiccated coconut
- Flour. Plain old all-purpose flour.
- Sugar. Regular white sugar. Nothing’ fancy
- Butter. I use salted butter, and I weigh it (because that’s what my old recipe says). It’s 1 stick plus 1 Tbs – my original recipe says 125g
- Golden syrup. This is similar to honey and molasses – but isn’t the same thing. Definitely seek this ingredient out, it’s worth it!
- Baking soda. This is the only leavener in the recipe, and reacts with the golden syrup to create a honeycomb kind of flavor.
How to make ANZAC Biscuits:
(full printable recipe card below)
- Preheat oven to 350F.
- Line 2 baking sheets with parchment paper.
- In a large bowl, combine the oats, coconut, flour, and sugar.
- In a saucepan, melt the butter and golden syrup together over a medium heat. When well blended, remove from heat.
- Dissolve the baking soda in the boiling water and add to the butter mixture.
- Pour the butter mixture into the dry ingredients and mix together.
- Use a small cookie scoop to portion out cookies, and roll into balls, placing on the baking sheet about 2 inches apart (they do spread).
- Flatten with the bottom of a glass (sprayed with baking spray to stop the cookies from sticking!). You can use a fork as well!
- Bake for 12-15 minutes, cooking one sheet at a time.
- Cookies are done when the edges are brown.
- Allow to cool on the baking sheet, before removing to a wire rack to cool completely.
- Devour.
My youngest son, C, wholeheartedly approves.
At home, I used something called “desiccated coconut” in my ANZAC biscuits, but since I’m not there, I’ve improvised and I use shredded coconut. I personally like the sweetened kind, but the original recipe using desiccated coconut is unsweetened.
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Authentic ANZAC Biscuits
Ingredients
- 1 cup rolled oats (quick cooking kind)
- 1 cup sweetened flake coconut
- 1 cup all purpose flour
- 1 cup granulated white sugar
- 125 grams butter (1 stick plus 1 Tbs – my original recipe says 125g)
- 2 Tablespoons golden syrup
- 1 teaspoon baking soda
- 2 Tablespoons boiling water
Instructions
- Preheat oven to 350F.
- Line 2 baking sheets with parchment paper.
- In a large bowl, combine the oats, coconut, flour, and sugar.
- In a saucepan, melt the butter and golden syrup together over a medium heat. When well blended, remove from heat.
- Dissolve the baking soda in the boiling water and add to the butter mixture.
- Pour the butter mixture into the dry ingredients and mix together.
- Use a small cookie scoop to portion out cookies, and roll into balls, placing on the baking sheet about 2 inches apart (they do spread).
- Flatten with the bottom of a glass (sprayed with baking spray to stop the cookies from sticking!). You can use a fork as well!
- Bake for 12-15 minutes, cooking one sheet at a time.
- Cookies are done when the edges are brown.
- Allow to cool on the baking sheet, before removing to a wire rack to cool completely.
- Devour.
Notes
Kylee’s Notes for Authentic ANZAC Biscuits:
- These biscuits do not contain eggs on purpose. During the war – eggs were scarce, and it would have made them less stable when being sent overseas.
- Change out the coconut for unsweetened vs sweetened for a less… well, less SWEET cookie.
- Use old fashioned oats vs the quick cook kind I use here.
- Golden syrup can be found on Amazon, or in specialty stores. It’s similar to honey and molasses (but not quite the same).
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
steve hyde says
Very nice touch to have the Anzac history precede your recipe (an expat Aussie in Michigan). Anzac biscuits, Vegemite, good shiraz, and Bundy rum and ginger beer are favorites to remind one of home. . . .and of course, pavlova for birthdays!
Karen T says
These are AMAZING. I didn’t have any almonds, so I used hazelnuts. This made them un-authentic, but extremely delicious. Thanks for the recipe.
Melanie Lewis says
I first tasted ANZAC biscuits when I visited New Zealand. First bite and I was hooked. I’ve tried other recipes but these are by far the best! Though I made them the first time with Karo, I have since ordered Golden Syrup and I can’t believe how much better they are. These are my kids’ favorite cookies. I sent them to my niece when she was in Afghanistan and she shared them with her unit. Kind of wonderfully nostalgic to know that these are still the favorites of soldiers. Thank you so much for the recipe!
Kate says
Very similar to the CWA recipe I’ve used for years. Why do I only make them in April? I guess nostalgia. Lest we forget.
Daphne says
Delicious cookies.. quick and easy to make and We found them plenty sweet enough with in unsweetened coconut.
I doubled the recipe .. whole family LOVED them .
Daphne’s
Daphne says
THANK YOU THANK YOU FOR YOUR AMAZING RECIPE I AM A KIWI LIVING IN CANADA.
I LOVE .. your story of ANZAC in Gallipoli.
I was an RN on a cruise SHIP IN 1971, we were off coast of Gallipoli on ANZAC day.. all kiwi and Aussie staff held a dawn service with homemade poppies… the band trumpet player played Last Post rollowed by beer breakfast in the ship’s hospital!!
We had all lost great uncles and grand father’s on that beach..
A very moving experience .. now I’ll go make more ANZAC cookies to share with my Canadian neighbours
Jo Clarke says
Sorry, should have read about you before assuming you were an Aussie. Thanks my Kiwi neighbout!
Jo Clarke says
I too am an Aussie living in the USA. I will be using your recipe tomorrow to make some of these for my husband’s workmates and our friends, as I have Done the last few years. They always impress and I usually print out a small note of the story of the ANZAC to include in the container. From one Aussie to another, thanks xx
Kylee says
Hey Jo! Thanks for stopping by. I had to giggle when I saw your comment (and follow up comment). No worries!! I did live in Brisbane for 6 years, so either way… I got the chops!
Julie Menghini says
These would be perfect for over the road summer trips! I think I’d like the sweetened one too!
Stefanie Munzlinger says
My son is making these for his FACTS Class aka Home Economics. He chose Australia as his Country for his dessert, cant wait to see how they turn out because the raw batter was so good!
Danielle says
I saw these on Facebook and was intrigued. Well, really I saw buttery and thought this must be something I would like. They sound delicious! And I love the story behind them. It’s nice to sometimes learn the background of a dish. Hopefully they you commemorate the day.
Kate says
This is fantastic! I’ve never heard of ANZAC or these biscuits, but I love learning about it.