Name: Authentic ANZAC Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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

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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!

close up of anzac biscuits on a cooling rack

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:

anzac biscuits ingredients laid out and labeled

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!
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