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Indulge in a taste of Australian and New Zealand tradition with our ANZAC biscuits recipe!
They are buttery, chewy, oatmeal coconut biscuits that have a rich history. A delicious treat still popular today!
Our recipe combines rolled oats, coconut, golden syrup, and other simple ingredients to create sweet, chewy biscuits with a hint of caramel flavor. Perfect for enjoying with a cup of tea or coffee, these biscuits are a classic treat that are sure to become a family favorite.
Step by step photos and instructions below!
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. April 25th is ANZAC Day.
As a New Zealander, 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!
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 during the first world war. They were typically made by wives and mothers and sent to soldiers serving overseas as a homemade treat.
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, ish. 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”.
ANZAC biscuits are often enjoyed with a cup of tea or coffee, and they are a beloved symbol of the ANZAC spirit, which celebrates the courage, mateship, and sacrifice of the Australian and New Zealand armed forces.
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)
Why you’ll love this recipe:
- Taste and texture: ANZAC biscuits have a delicious flavor and texture that many people find irresistible. The combination of oats, coconut, and golden syrup creates a sweet, nutty taste that is both satisfying and comforting. The texture is also unique, with a crisp exterior and a slightly chewy, crumbly interior that provides a satisfying crunch.
- Easy to make: ANZAC biscuits are relatively simple to make, requiring only a few basic ingredients and minimal prep time. This makes them a convenient and accessible option for people who want to whip up a quick batch of homemade treats.
- Versatility: Although ANZAC biscuits are delicious on their own, they can also be used in a variety of ways. For example, they can be crumbled over ice cream or yogurt, used as a base for cheesecake or tart crusts, or even enjoyed as part of a savory cheese board. This versatility can make ANZAC biscuits appealing to a wide range of tastes and preferences.
Frequently Asked Questions
ANZAC biscuits are a type of sweet cookie that originated in Australia and New Zealand during World War I. They were typically made by wives and mothers and sent to soldiers serving overseas as a homemade treat.
They have a crisp exterior and a chewy, slightly crumbly texture on the inside. The golden syrup gives them a distinctive caramel-like flavor, while the oats and coconut provide a slightly nutty taste and texture.
Golden syrup is a key ingredient in ANZAC biscuits and provides the biscuits with their distinct flavor and texture. However, if you can’t find golden syrup or prefer not to use it, you can substitute it with corn syrup, real maple syrup or honey, though this will alter the flavor slightly.
Yes, ANZAC biscuits can be frozen for up to three months. Once baked and cooled, store the biscuits in an airtight container or freezer bag and freeze.
Yes, you can make ANZAC biscuits gluten-free by using gluten-free oats and flour. You can also use almond meal or another gluten-free flour as a substitute for the wheat flour.
Australian and New Zealand women used golden syrup to bind the biscuits in place of eggs, so that the biscuits could survive the 2-3 month trip to troops stationed overseas.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- 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, I’m talking about 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. Definitely seek this ingredient out, it’s worth it! You could use light treacle, maple syrup, corn syrup or honey if you had to. Brown sugar and honey mixed together also works in a pinch.
- Baking soda. Also known as bicarbonate of soda, this is the only leavener in the recipe, and reacts with the golden syrup to create a honeycomb kind of flavor.
Recommended Equipment/Tools
- Mixing Bowl
- Wooden Spoon
- Small Cookie Scoop
- Baking trays
- Parchment Paper
How to make ANZAC Biscuits
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat oven to 350°F, and line 2 baking sheets with parchment paper.
Make the cookie dough
In a large bowl, combine the oats, coconut, flour, and sugar.
In a small saucepan, combine butter and golden syrup together over a medium low heat until the butter melts, mix well. When well blended, remove from heat.
Dissolve the baking soda in the boiling water and add to the butter mixture.
Pour the wet ingredients (butter mixture) into the dry ingredients (flour and oat mixture) and combine.
Scoop onto prepared baking sheet
Use a small cookie scoop to portion out cookies, and roll mixture 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 cookies
Bake for 12-15 minutes, cooking one sheet at a time.
Cookies are done when the cookies are golden brown with crispy edges.
Allow to cool on the baking sheet, before removing to a wire rack to cool completely. Devour.
- Chocolate Cake Mix Cookies. Just FOUR ingredients in these yummy Chocolate Cake Mix Cookies (aka Cheater Cookies), you’ll be the hero when you pull these out of the oven in less than 30 minutes!
- Crispy Chewy Oatmeal Cookies. These crispy chewy oatmeal cookies are my absolute ideal cookie. Crisp, with a slight chew, lots of vanilla, and butter and EASY to make!
- Almond Butter Cookies. Soft and chewy, these almond butter cookies made from homemade almond butter. A treat for those with peanut allergies, and so good, everyone will love them!
- German Chocolate Cookies. German Chocolate Cake in cookie form! Soft, chewy chocolate cookies topped with a creamy, caramel/coconut/pecan frosting and drizzled with melted chocolate.
- ALL COOKIE RECIPES
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!
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Authentic ANZAC Biscuits
Recommended Equipment
Ingredients
- 1 cup rolled oats ( )
- 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
Directions
Get prepped
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper.
Make the cookie dough
- 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.
Scoop onto prepared baking sheet
- 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 cookies
- 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.
Update: This recipe was originally published in April of 2018. It was updated and republished in April of 2023.
Terri says
Hello Kylee! I made your biscuit/cookies turned out tasting great but mine were too flat! Maybe my baking soda was too old? I took to my women’s group not everyone had one no one asked me for the recipe. Usually if something I make is a hit they want the recipe, but I have a very hot oven the first batch looked done at 8 minutes because I wasn’t sure I left next batch at 10 and those were dark brown a grew together into one giant cookie ! They sure tasted good to me! 5 stars for you Ill take 3 stars, I did make my own Golden syrup the night before and I have a bunch now! It’s super sweet but Carmel flavor, never had it before until last night. And it’s a nice very thick golden syrup! Thanks for sharing everything about them. I’m sharing this with my bestie from highschool she loves foods from the past or war time recipes. Take care!
Terri
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.