Many an Aussie grew up on Anzac Biscuits. This is a sweet biscuit (aka cookie) that’s golden, buttery, chewy and crunchy all at once and it’s perfect for dunking in a cuppa. Just sayin’.
Update: Please make sure to read the ‘measuring ingredients’ section in the notes of the recipe. It’s very important for making sure you get the right consistency for your dough.
If you’ve never tried an Anzac Biscuit, you’re in for a real treat. If you have, you know how good these babies are. That buttery, caramel flavour is just sensational and coconut and oats make these traditional Aussie treat chewy and addictive.
What are they?
Originally known as ‘Soldiers Biscuits’ back in the day, Anzac biscuits were made by women back home who would send these cookies to soldiers abroad.
They became known as Anzac Biscuits after the landing in Gallipoli using the acronym of the Australian and New Zealand Army Corps.
They were – and still are – made using ingredients that wouldn’t spoil so you won’t find any eggs in these sweet biscuits (also omitted due to their scarcity in war time).
Lest we forget.
Anzac Day, 25th of April every year is the anniversary of our troops landing in Gallipoli and a day for Australia and New Zealand to remember the soldiers who gave their lives. While eaten all year round, this is the day many an Aussie will break out an Anzac bikkie.
How to make them – step by step
My Easy Anzac Biscuits recipe is made using traditional ingredients and steps, like oats, coconut, golden syrup, melted butter and baking soda dissolved in boiling water before adding it to the mixture.
- Start by mixing all the dry ingredients together in a bowl (photo 1). Mix them well so they’re evenly distributed.
- Now melt together the butter and golden syrup over low heat. Mix baking soda with boiling water and add that to the butter too (photo 2).
- Now pour the wet ingredients into the dry ingredients and mix it all together (photos 3 & 4).
- I like to use a cookie scoop to portion the dough but don’t press it together too tightly. Sit them on baking trays about 2 inches apart. Definitely don’t overcrowd the trays as they do spread.
- Bake for 14 minutes for the perfect combo of crunchy edges with chewy middle. The longer they bake the crunchier they become so bake them to your preference however, if you like a very crunchy bake them for around 20-22 minutes – they should be quite a dark caramel colour at this point.
I’ve made these Anzac biscuits a bajillion times and many readers swear by this recipe but some have noted their dough is dry or crumbly. The dough should not be dry or crumbly, rather quite sticky, so there are a couple of things that can affect this. One is the way you might be measuring out your dry ingredients and two is the size of your tablespoon (some are 15ml and some are 20ml)
A few baking guidelines to live by, as a little bit of extra or not enough of anything in a baking recipe can make a huuuuge difference.
- Weigh ingredients if a weight is given in any recipe. Kitchen scales are cheap and last forever so it’s worth the investment, plus with a scale you can measure directly into your bowl, so less washing up. Win, win!
- If you don’t have a kitchen scale, spoon and level. Use a regular spoon to place it into the cup measure, then use the back of a knife to scrape away the excess.
Here’s a little test I did using 1 cup of flour to show the difference the way you measure can make.
- Spooned and levelled = 130g PERFECT!
- Scooped directly from container = 150g (that’s an extra 15% flour)
- Fluffed up then scooped = 137g (closer)
- Fluffed up, then spooned and levelled 125g (this would probably be close enough but there’s the extra step of fluffing up the flour first, not necessary)
So, I’d love to know, which way is your standard way of measuring?
Why dissolve baking soda in water first?
I don’t know the science behind this but I tried a batch of my cookies with and without this step and I found the batch with the baking soda dissolved in boiling water first;
- Turned far more golden
- Turned out chewier
Both of these points are quintessential factors in a perfect Anzac bikkie.
- Golden syrup: Please, please try to get real golden syrup. If you can’t find it in your grocery store, try online. If you really can’t get it try a ratio of 2 parts molasses or treacle to 1part honey or maple syrup. It won’t be the same but it will come close.
- Coconut: I use shredded coconut but traditionally desiccated (very finely cut) coconut was used. You can use sweetened or unsweetened but I prefer unsweetened as there is already plenty of sweetness in the recipe.
Click to Pin this recipe for later!
Aside from having a lovely story, these biscuits honestly are so delicious. My favourite way to eat them is dunked in a cup of tea. So, so good.
Why are you still reading, go whip up a batch of these Easy Anzac Biscuits for Anzac Day or any day!
More recipes you’ll love
Never Miss a Recipe!
Get the latest recipes straight to your inbox!
Easy Anzac Biscuits
- 130 g plain (all-purp) flour (1 cup / 4.6oz)
- 150 g granulated white sugar (¾ cup / 5.3oz)
- ¼ teaspoon salt
- 1 ½ cups rolled oats (not quick oats) (180g / 6.3oz)
- ⅔ cup fine desiccated coconut (50g / 1.8oz)
- ¼ cup golden syrup (notes)
- 113 g unsalted butter (½ cup / 1 stick)
- 1 teaspoon baking soda (bicarb)
- 1 ½ tablespoons boiling water (6 teaspoons – see notes)
For best results, always weigh ingredients where a weight is provided
- Preheat the oven to 180C / 350F / 160C fan forced.
- In a large bowl, whisk together the flour, sugar, oats, coconut and salt until well combined. Set aside.
- Combine the golden syrup and butter in a small saucepan and melt together over low heat.
- Mix the baking soda with the boiling water and add to the butter mixture. It should start to get frothy straight away.
- Mix the wet ingredients into the dry ingredients
- Use a small cookie scoop to scoop balls of loose cookie dough onto baking trays at least 2 inches apart. Don’t overcrowd the trays as they spread.
- Bake for 14 minutes, turning the tray at the halfway point (notes)
- I use a standard Australian tablespoon which is 20ml (= 4 teaspoons worldwide).
For best results, you should always weigh ingredients like flour and sugar. Believe it or not, the way you measure ingredients can make a big difference.
- Kitchen scales are relatively cheap and last forever
- if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- This dough should be quite sticky, not dry. If it’s dry you may be using a different method to measure your dry ingredients (see note 2) or your tablespoon may be only 15ml (see note 1)
Golden syrup: Golden syrup is readily available in Australia and the UK. If you are unable to find it in your local grocery store, try to get it online – it’s worth using the right thing.
If that option is no good, you could mix a little treacle or molasses with honey or maple syrup (2 parts molasses / treacle to 1 part honey / maple syrup). The flavour won’t quite be the same but it will be similar.
Scooping the dough: I use a small cookie scoop and don’t press the dough too firmly into the scoop after scooping it.
If you don’t have a cookie scoop, you want about 2 tablespoons of the dough, then roll into balls but don’t roll them too firmly. The air pockets increase the chewy factor. Yum!
- Baking time: 14 minutes will give you the perfect golden colour and a chewy centre. If you want biscuits that are crunchy all the way through, cook for 20-22 minutes until they are a darker golden-brown.
This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.
48 Comments on “Easy Anzac Biscuits [+ Video]”
Made these biscuits this morning, coming up to Anzac Day and wanted to try it first. Very easy to follow, the instructions have been very well thought out and described. Tasted so good that I took a tin of biscuits round to next door and am making some more. Thanks for the recipe!
I’m so happy to hear this, Gail. Truly appreciate you trying my recipe 🙂
Hi there, Just tried this recipe yesterday and the anzac biscuits turned out excellent! The instructions were easy, clear and accurate. Thanks for the recipe.
So happy to hear this. Thanks so much for trying my recipe 🙂
Could not find a link to your video??
Hi there, it’s in the recipe card at the bottom. If you click jump to video at the top of the post it will take you straight there.
Loved them! Will certainly repeat very soon.
Not easy to find golden syrup in Spain, therefore mixed molasses and honey. Thanks for the trick.
So happy you love them, Reyes. Thanks for trying my recipe.
Delicious cookies easy recipe recommend 5/5 will be making again family wouldn’t stop eating them!!
So happy you love them, Sally. Thanks so much for trying my recipe.
I have made this recipe many times and they are delicious. I cooked for 16 minutes so they are crisper which is how we like them and I have added slivered almonds – yummy. I use shredded coconut and brown sugar makes them delicious as well.
I guess that means I havent followed the recipe but the variations are useful.
So glad you love the recipe Chris. One of the great things about cooking / baking from scratch is being able to change things up that suit you. Thanks for sharing your tweaks!
So good and easy to make!
They really are simple aren’t they?! So happy you love them, Lee.
I have tried many ANZAC recipes and this is by far our favourite. We followed the recipe exactly and they came out perfectly golden and chewy!
So wonderful to hear Barbara. So happy you love them
This recipe was really good. But it took us two days to make lol
So happy you love it Carla – why on earth did it take 2 days to make though LOL
Hi Marie! I don’t own a cup measurement so I’m not sure: how much is 1/4 cup golden syrup in grams?
Hi Serena, it will be about 85g. If you have a 20ml tablespoon, it’s 3 tablespoons.
This is the best Anzac biscuit recipe – and I’ve tried many online. I was just wondering what the nutritional content is per biscuit? In particular calories, carbs, sugar, etc. Many thanks! (I also made your crumpet recipe this morning and they were wonderful!)
So glad you love it Sophi. Calories are at the bottom of the recipe card (156). I don’t calculate other nutritional values but there are calculators online where you can just copy and paste the ingredients to work it out.
Have made these so many times.My grandchildren absolutely love these. Took some into work the other day and have gone down a treat. Never stay in the container for long. Half a day if I’m lucky with my crowd.🤣🤣 Thankyou for sharing this recipe.
So happy you love them, Joan
These buiscuits are delicious! Thank you so much for this recipe. The measurements are perfect and is is very handy to have them all in grams. In Europe we are used to measurements in grams as cups are not always very exact. I made one change to the recipe. I used all honey instead of the golden syrup as the later is not readily available is belgium and neither is molasses. Also, all options I found for ordering golden syrup online came with considerate tranport costs. So I decided to try substituting it with honey and I must say they are still delicious. To my, maybe inexperienced, tastebuds they taste exactly the same as the Anzac biscuits I came to love during my year backpacking trough Australia 😊😋
So happy you love them Nina. Golden syrup is a classic flavour for Anzac biscuits but honey will give a very similar result 🙂
In the oven now. Made them a few times always delicious. I press them down part way through baking. Seems to help. But easy to make and very easy to eat 👍
Excellent, so happy you love them Jo.
Sorry for only providing feedback now. I’ve made the cookies six times now, and the batter remains dry. I’ve upped the butter by 20g and reduced the oats by 20g in the last batch, but it still didn’t make much of a difference. The cookies did come ot way crispier. Regardless, my family absolutely loves them, and even though I have to press the batter into balls to hold a shape, it still bakes into an epic cookie! xxx
Hi Tanya, well that is strange. It can only then come down to the actual brands you are using – the oats absorbing more liquid etc. But I’m so glad you love them.
So much better weighing the ingredients thank you! Last ones I made from a different recipe were rock cakes
Thanks so much Alysha. So happy you loved them
Just tried this recipe and the cookies turned out beautifully! The instructions were easy, clear and accurate.The house smells amazing and I feel ready for ANZAC day celebrations tomorrow (that’s if the kids don’t eat all the cookies today!). Thanks for the recipe.
You’ve made my day, thank you so much Melissa 🙂
Making the Anzac biscuits now for the first time, very similar to our oats cookies (south african). My mixture js also very dry and I double-checked my ingredients. Can I suggest that you put the gram conversions next to all ingredients? It makes it easier when baking to use one measurement, rather than having to jump between cups and grams.
Hello Tanya, I appreciate the feedback and I’ve just added the weights to the recipe. It should actually be a sticky dough so if yours are dry it could come down to either of 2 things.
One, it might be the method you are using to measure your dry ingredients is different to mine. It’s always best with ingredients like flour & sugar, if you can’t weight them, to spoon and level (scooping directly from your container will give you far too much flour).
With the oats and coconut you can scoop but just fluff them up a bit first in their container.
Two, you could be using a 15ml tablespoon instead of a 20ml tablespoon, just make sure the water is 6 teaspoons in total.
Can you use a butter substitute like nutlex?
Hi Diahann, I have not tried it but I think they should work. Just keep in mind that butter subs and margarines, often have more water in them so this might affect the texture at the end. I’d love to hear feedback if you try it out.
Baking these for a second time! We loved them! Check them at 10 minutes, 14 way too long!
Thanks so much Beverly. Yes, 14 minutes is great for a crispier and more golden coloured cookie but they are certainly cooked at 10 🙂 So happy you enjoyed them
I have made this recipe many times and they are perfect. I think the ingredient ratios are fine. The family loves them.
Thank you so much, Chris. I’ve also made these a bajillion times and they’re always a hit 🙂
The Anzac Biscuit – your ratios are all wrong.
They kept on falling apart on me – not enough butter.
But I had success making a different brand, they used 125g butter and held together.
I’ve made these many times and each time they’re perfect. Are you sure you got the correct measurements? Maybe watch the video to see if your mixture looks the same
These are fine bikkies. However, and despite wanting to use less salt these days, the original recipe used salted butter and no added salt. This is because back in the day no-one had a refrigerator and many didn’t have ice-chests to keep butter cool. So it was salted to help its keeping ability.
Thanks Michael, it’s interesting to note that none of the authentic recipes state whether the butter is salted or unsalted. In the year the Anzac Biscuit was created though, it’s likely that salted butter was the only option. I added salt separately in this one as I only keep unsalted butter in my fridge, and we get the same end result. ?
I’ve never heard of this type of cookie before but it sounds like a coconut oatmeal cookie as we would call it which is definitely my type of cookie cuz coconut is the best! 🙂
Yes, it’s very similar to an American oatmeal cookie. An absolute classic in Australia and so delicious. Have a great day.