ANZAC Biscuits Recipe: Easy 8 Steps to Perfect Aussie Biscuits

This ANZAC biscuits recipe is one of the most iconic bakes in Australian history. Crispy on the edges, chewy in the centre, and made with golden syrup, oats and coconut. Every Aussie home cook should have a reliable ANZAC biscuits recipe in their back pocket, and this is the one I have used for years.

This recipe holds a special place in Australian and New Zealand history, traditionally baked to honour the soldiers of the Australian and New Zealand Army Corps. I make a batch every year around ANZAC Day, and they never last more than a day in our house.

In this post I will walk you through the ingredients, the method, troubleshooting tips, and everything you need to bake a perfect batch of ANZAC biscuits every time.

Why this ANZAC biscuits recipe works

There are countless versions of this recipe floating around, but the small details make all the difference between an average biscuit and a great one.

• Crispy edges, chewy centre. The exact butter to syrup ratio in this ANZAC biscuits recipe gives you that classic texture contrast every time.
• No eggs needed. This is a traditional egg-free recipe, which is part of why ANZAC biscuits keep so well and were originally sent overseas to soldiers.
• Pantry staples only. Oats, coconut, flour, sugar, butter and golden syrup. Nothing fancy, nothing hard to find.
• The bicarb and boiling water trick. This step creates the signature texture and is the one detail most home cooks get wrong.

A little story from my kitchen

My grandmother used to bake a batch of ANZAC biscuits every single year leading up to ANZAC Day. She would tell us the story of the recipe while we waited by the oven for the smell of golden syrup to fill the kitchen.

I make this ANZAC biscuits recipe the same way she taught me, right down to letting the butter and syrup bubble together on the stove rather than just melting them in the microwave.

It is a small tradition that connects our family to a much bigger piece of Australian history, and that is part of why this recipe means so much to me.

The key ingredients for this ANZAC biscuits recipe

Rolled oats

Use traditional rolled oats rather than quick oats or instant oats. They hold their texture better and give the biscuit its classic chew.

Desiccated coconut

Desiccated coconut adds flavour and helps bind the mixture together. Shredded coconut can work in a pinch but the texture will be slightly different in this ANZAC biscuits recipe.

Golden syrup

Golden syrup is essential and gives ANZAC biscuits their distinctive flavour and colour. According to BBC Good Food, golden syrup is an inverted sugar syrup that adds moisture and a deep caramel note that regular sugar cannot replicate. Do not substitute with honey or maple syrup as the flavour and texture will change significantly.

Bicarbonate of soda

Mixed with boiling water and added to the melted butter and syrup, the bicarb causes a foaming reaction that helps create the biscuit’s light, slightly cracked texture.

Ingredients you will need

• 1 cup rolled oats
• 1 cup plain flour
• 1 cup desiccated coconut
• 3/4 cup caster sugar
• 125g butter
• 2 tablespoons golden syrup
• 1 teaspoon bicarbonate of soda
• 2 tablespoons boiling water

This ANZAC biscuits recipe makes about 24 biscuits, perfect for sharing or freezing in batches.

How to make this ANZAC biscuits recipe step by step

1. Preheat your oven to 160 degrees Celsius fan-forced. Line two baking trays with baking paper.
2. In a large bowl, combine the rolled oats, plain flour, desiccated coconut and caster sugar. Mix well and set aside.
3. In a small saucepan over low heat, melt the butter and golden syrup together, stirring until smooth and combined.
4. In a small bowl or cup, mix the bicarbonate of soda with the boiling water. It will fizz and foam slightly. Add this immediately to the butter and syrup mixture and stir well.
5. Pour the wet mixture into the dry ingredients and stir until everything is well combined and evenly moistened.
6. Roll tablespoons of the mixture into balls and place on the prepared trays, leaving room for spreading. Flatten each ball slightly with the back of a spoon or your palm.
7. Bake for 12 to 15 minutes until golden brown. The biscuits will still feel soft in the centre when you take them out, but they will firm up as they cool.
8. Leave the ANZAC biscuits on the tray for 5 minutes before transferring to a wire rack to cool completely.

ANZAC biscuits recipe troubleshooting

Here are the most common problems with this ANZAC biscuits recipe and how to avoid them.

Biscuits spread too thin

• Butter mixture too hot. Allow the melted butter and syrup to cool slightly before mixing it into the dry ingredients.
• Dough balls too large. Stick to tablespoon-sized portions for an even bake and the right amount of spread.

Biscuits too hard or dry

• Overbaked. Remove the ANZAC biscuits from the oven as soon as they turn golden brown. They will continue to firm up while cooling on the tray.
• Too much flour. Measure ingredients accurately using proper measuring cups rather than estimating.

Biscuits stuck to the tray

• No baking paper used. Always line your trays. The sugar content in this ANZAC biscuits recipe makes them prone to sticking on a bare tray.

Classic ANZAC Biscuits Recipe

Recipe by Ella McKenzieCourse: Biscuits, DessertCuisine: AustralianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A traditional ANZAC biscuits recipe with crispy edges and a chewy oat and coconut centre, made with golden syrup. An iconic Australian recipe with no eggs needed.

Ingredients

• 1 cup rolled oats

• 1 cup plain flour

• 1 cup desiccated coconut

• 3/4 cup caster sugar

• 125 g butter

• 2 tablespoons golden syrup

• 1 teaspoon bicarbonate of soda

• 2 tablespoons boiling water

Directions

• Preheat oven to 160 degrees Celsius fan-forced. Line two baking trays with baking paper.
• Combine oats, flour, coconut and sugar in a large bowl.
• Melt butter and golden syrup together in a small saucepan over low heat until smooth.
• Mix bicarbonate of soda with boiling water, then stir immediately into the butter and syrup mixture.
• Pour wet mixture into dry ingredients and stir until well combined.
• Roll tablespoons of mixture into balls, place on trays and flatten slightly.
• Bake for 12 to 15 minutes until golden brown. Biscuits will firm up as they cool.
• Cool on the tray for 5 minutes then transfer to a wire rack to cool completely.

Notes

• Do not overbake: The biscuits firm up significantly as they cool, so take them out while still soft in the centre.
• For crunchier biscuits: Bake an extra 2 to 3 minutes and flatten the dough balls a little thinner before baking.
• Use real golden syrup: Do not substitute with honey or maple syrup as the flavour and texture of this ANZAC biscuits recipe will change.
• <strongu03eFreezer tip: Unbaked dough balls freeze well. Bake straight from frozen, adding 2 to 3 extra minutes to the cooking time.

Variations to try

While the traditional version is hard to beat, here are a few twists on this ANZAC biscuits recipe worth trying.

Chocolate-dipped ANZAC biscuits

Once cooled, dip half of each biscuit into melted dark or milk chocolate and leave to set on baking paper. A simple way to dress up this ANZAC biscuits recipe for a special occasion.

ANZAC biscuit slice

Press the mixture into a lined slice tin instead of rolling individual biscuits. Bake for slightly longer and cut into squares once cooled for an easy lunchbox option.

Extra crunchy version

Flatten the dough balls a little thinner than usual and bake for an extra 2 to 3 minutes for a fully crisp biscuit with no chewy centre at all.

Make ahead and storage

This ANZAC biscuits recipe was designed to last, which makes it perfect for baking ahead.

Pantry storage

Once fully cooled, store the biscuits in an airtight container at room temperature for up to 2 weeks. They genuinely keep this well thanks to the egg-free recipe and high syrup content.

Freezing baked biscuits

Baked ANZAC biscuits freeze well for up to 3 months. Layer them between sheets of baking paper in an airtight container to prevent sticking.

Freezing dough

Roll the dough into balls and freeze on a tray before transferring to a bag. Bake straight from frozen, adding 2 to 3 extra minutes to the cooking time.

Frequently asked questions

This ANZAC biscuits recipe is one I will keep baking for years to come. It is simple, it has history behind it, and it tastes exactly the way a good ANZAC biscuit should.

Happy cooking from my Newcastle kitchen.

Ella x