• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Souvlaki For The Soul
  • About
  • Recipe Index
  • Contact
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT
  • SUBSCRIBE
  • E-BOOK
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT
    • SUBSCRIBE
    • E-BOOK
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Cookies

    Anzac Biscuits Recipe

    Published: Apr 24, 2023 · Updated: Apr 24, 2023 by Peter G · This post may contain affiliate links · Leave a Comment

    1 shares
    • Facebook
    Jump to Recipe
    A Pinterest graphic with a header showing Anzac biscuits.

    If you're a fan of sweet treats with a touch of history, you're in for a treat with Anzac biscuits! These delicious cookies are a staple in Australia and New Zealand, with a history dating back to World War I. The combination of golden syrup, oats, coconut, and butter creates an irresistible biscuit with crispy edges and a chewy centre. 

    a stack of Anzac biscuits with a glass of milk next to them.
    CONTENTS
    • What is ANZAC Day?
    • What are Anzac Biscuits?
    • ❤️ Why you'll love this recipe 
    • Ingredient and substitutions
    • Variations
    • How to make this recipe
    • Expert tips
    • Storage
    • Recipe FAQs
    • Video - how to make them
    • More cookie recipes
    • 📋 Recipe

    What is ANZAC Day?

    • If you're reading this from overseas and unfamiliar with the term, the word ANZAC is an acronym. It stands for Australian and New Zealand Army Corps.
    • Traditionally, Anzac Day commemorates the lives of soldiers who fought in the First World War. However, in recent times, it has also taken on to remember the men and women who served in the various conflicts Australia has participated in.
    • Australians celebrate and honour the servicemen and women on April 25th. The day is a public holiday marked by various commemorative ceremonies, including dawn services, parades, wreath-laying ceremonies, and cultural and sporting events.

    What are Anzac Biscuits?

    • They are traditional sweet biscuits stemming from the First World War. They were made and sent to the soldiers because of their shelf life.
    • Any food items sent via ship in those days were spoilt very quickly. The wives and mothers of the soldiers (who were in Australia) came up with a recipe that avoided spoilage (there are no eggs used in traditional Anzac biscuits recipe).
    • Storing Anzac biscuits in metal tins kept them crisp for their long journey overseas.

    ❤️ Why you'll love this recipe 

    • It's delicious! As simple as that sounds, it's true! There's something magical about the combination of ingredients enhanced by the golden syrup that people find irresistible! Their caramel-like flavour is distinct, along with being crispy and chewy! 
    • It's easy! One of the distinguishing features of Anzac cookies is their simplicity in terms of ingredients and preparation. With just a few basic pantry staples, such as oats, flour, sugar, butter, and golden syrup, and minimal prep time, anyone can easily make this classic treat.
    • It's versatile. Apart from dipping the biscuits in milk or enjoying them with a cup of tea, you can crumble them over ice cream (my favourite!), use them as a base for cheesecakes or make ice cream sandwiches! 

    Related: if you love Australian sweets try my gluten-free lamingtons or my mini pavlovas.

    Ingredient and substitutions

    The traditional Anzac biscuit recipe uses simple ingredients that most Australians have on hand, and I have provided that in the recipe card below. However, if you like adding or substituting various components, I have provided some options below. N.B. any changes made will alter the original recipe regarding taste, texture and cooking times.

    ingredients to make Anzac biscuits on a marble table.

    Dry ingredients

    • Plain flour (all-purpose flour): Store-bought all-purpose flour is perfect. You can sub with oat, spelt, or store-bought gluten-free flour. Do not use wholewheat or self-rising flour.
    • Oats: Use traditional, good old, fashioned rolled oats. Do not use instant or quick oats, which will make the cookie mixture mushy.
    • Brown Sugar: I'm using soft brown sugar. It adds moisture and helps with the chewy texture of the Anzac biscuits.
    • White Sugar: Combined with brown sugar, it helps make the cookies crisp.
    • Desiccated Coconut:  It wouldn't be an Anzac biscuit without coconut! You can sub with raw shredded coconut, but desiccated coconut is preferred as it provides the signature "chew" and flavour. In the U.S., you may look for "sweetened flake coconut".

    Wet Ingredients

    • Butter: I use unsalted butter (as I do in all my baking recipes). Butter is the traditional fat used in this recipe that lends its distinct taste and aroma to these oatmeal cookies. You can substitute it with vegan butter (or margarine). However, the recipe will be different.
    • Golden Syrup: this thick, dark golden nectar is another compulsory ingredient for making Anzac biscuits. It lends a caramel-like flavour to the biscuits and gives them their golden brown colour. It also helps to bind the cookies in place of using eggs. You can sub with treacle (sometimes known as "light treacle"), maple syrup or honey. If you only have molasses on hand, be wary that it will make the Anzac biscuits much darker.
    • Boiling Water: this helps to activate the bicarbonate soda (baking soda).
    • Baking Soda (bicarbonate soda): This leavening agent helps our cookies rise. You can sub with two teaspoons of baking powder however do not add it to the melted butter. Add it along with the dry ingredients.

    Variations

    Anzac biscuits cooling on a wire rack.

    Start with the base recipe and add any of the following suggestions. (Add one of these along with the dry ingredients).

    Add chocolate

    Half a cup of:

    • chocolate chips
    • chocolate chunks
    • white chocolate chips

    Add dried fruit

    Half a cup of chopped:

    • dates
    • apricots
    • raisins
    • dried figs

    Add nuts

    Half a cup of chopped:

    • walnuts
    • almonds
    • macadamias

    Add spices

    Add one teaspoon of any of the following:

    • ground cinnamon
    • ground ginger
    • nutmeg

    How to make this recipe

    Get prepped by preheating your oven to 160°C (320°F). Then, line your baking tray or baking sheets with parchment paper (baking paper).

    sifting flour into a stainless steel bowl.

    In a large bowl, sift the flour.

    combining dry ingredients to make Anzac biscuits.

    Add the oats, white sugar, brown sugar, and coconut and stir well to combine.

    melting butter and golden syrup in a saucepan.

    Melt butter, add the golden syrup in a small saucepan, and stir.

    whisking baking soda with butter and golden syrup in a saucepan.

    Add the boiling water, followed by the baking soda. Stir quickly until the mixture becomes frothy.

    mixing Anzac cookie dough in a stainless steel bowl.

    Add the melted butter mixture to the oat mixture until well combined.

    using a cookie scoop to portion out cookies.

    Use a cookie scoop or ice cream scoop to portion out cookies.

    flattening unbaked Anzac biscuits on a baking tray.

    Roll into balls and place onto baking sheet approximately 2 inches apart. Flatten them slightly using your hands or a fork.

    placing Anzac biscuits on a wire rack to cool.

    Bake for 15 minutes until the edges are slightly brown and they are golden in colour. Allow Anzac biscuits to cool on the baking tray for a few minutes before cooling them on a wire rack.

    Expert tips

    • Use low heat. I found the best oven temperature at 160° C (320°F) through many experiments. Low and slow is best for this sweet biscuit.
    • Each cookie scoop portion weighs approximately 30 grams (1 ounce).
    • Make sure you leave space between them as they do spread when cooking.
    • If you prefer a crispier cookie, bake them for 20 minutes (yes, they will be slightly harder when cooled!). Fifteen minutes is the sweet spot. However, if you prefer a soft Anzac biscuit, bake them for 12 minutes (gently remove them as they are quite delicate).

    Storage

    Store the Anzac biscuits in an airtight container for up to 7 days. After that, they will lose their crispiness a little. However, you can warm them in a hot oven for 5 minutes. (oven should be 180°C or 350°F). 

    Recipe FAQs

    What's the difference between an Anzac biscuit and an Anzac cookie?

    An Anzac biscuit and an Anzac cookie are essentially the same things. The only difference is in the name - in Australia and New Zealand, they call them biscuits, while in the United States and Canada, they refer to them as cookies. But, regardless of the name, they are a tasty treat that many enjoy.

    dipping an Anzac biscuit into a glass of milk.

    Video - how to make them

    More cookie recipes

    • 5 chocolate almond cookies stacked up.
      Chocolate Almond Cookies
    • a plate of Greek olive oil cookies.
      Ladokouloura (Greek Olive Oil Cookies)
    • paximadia - Greek biscotti on an oval plate.
      Greek Biscotti (Paximadia)
    • a green plate filled with freshly baked cookies.
      Vegan Lemon Cookies

    If you've made this recipe or any other recipe on the blog - don't forget to rate it and leave a comment below. You can also follow the blog on Facebook, Instagram and Pinterest OR sign up to the Newsletter for the latest delicious recipes.

    📋 Recipe

    a stack of 5 Anzac biscuits on a grey plate.

    Anzac Biscuits Recipe

    Author: Peter G
    If you're a fan of sweet treats with a touch of history, you're in for a treat with Anzac biscuits! These delicious cookies are a staple in Australia and New Zealand, with a history dating back to World War I. The combination of golden syrup, oats, coconut, and butter creates an irresistible biscuit with crispy edges and a chewy centre. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Cuisine Australian
    Servings 22 biscuits

    Ingredients
     
     

    • 150 grams plain flour, (all-purpose flour)
    • 90 grams rolled oats
    • 110 grams white sugar
    • 100 grams brown sugar
    • 85 grams desiccated coconut
    • 125 grams butter, unsalted
    • 2 tablespoons golden syrup
    • 2 tablespoons boiling water
    • 1 teaspoon bicarbonate soda
    Prevent your screen from going dark

    Instructions
     

    • Get prepped by preheating your oven to 160°C (320°F). Then, line your baking tray or baking sheets with parchment paper (baking paper). (see note 1)
    • In a large bowl, sift the flour.
      150 grams plain flour
    • Add the oats, white sugar, brown sugar, and coconut and stir well to combine.
      90 grams rolled oats, 110 grams white sugar, 100 grams brown sugar, 85 grams desiccated coconut
    • Melt butter, add the golden syrup in a small saucepan, and stir.
      125 grams butter, 2 tablespoons golden syrup
    • Add the boiling water, followed by the baking soda. Stir quickly until the mixture becomes frothy.
      2 tablespoons boiling water, 1 teaspoon bicarbonate soda
    • Add the melted butter mixture to the oat mixture until well combined.
    • Use a cookie scoop or ice cream scoop to portion out cookies. (see note 2)
    • Roll into balls and place onto baking sheet approximately 2 inches apart. Flatten them slightly using your hands or a fork. (see note 3)
    • Bake for 15 minutes until the edges are slightly brown and they are golden in colour. Allow them to cool on the baking tray for a few minutes before cooling them on a wire rack. (see note 4)

    Notes

    1. Use low heat. I found the best oven temperature at 160° C (320°F) through many experiments. Low and slow is best for this sweet biscuit.
    2. Each cookie scoop portion weighs approximately 30 grams (1 ounce).
    3. Make sure you leave space between them as they do spread when cooking.
    4. If you prefer a crispier cookie, bake them for 20 minutes (yes, they will be slightly harder when cooled!). Fifteen minutes is the sweet spot. However, if you prefer a soft Anzac biscuit, bake them for 12 minutes (gently remove them as they are quite delicate).

    Nutrition

    Serving: 1 biscuit | Calories: 149 kcal | Carbohydrates: 20 g | Protein: 2 g | Fat: 7 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

    This post was originally published in April 2012 but has been updated with new information, pictures and video in April 2023.

    More Cookie Recipes

    • close up of crescent shaped cookies dusted with icing sugar on a plate.
      Kourabiedes - Greek Butter Cookies
    • a plate filled with cookies
      Easy Koulourakia (Traditional Greek Easter Cookies)
    • a plate of melomakarona (Greek festive cookies) on a marble surface.
      Melomakarona Recipe (Greek Christmas Honey Cookies)
    • alfajores cookies served on a fluted stand
      Alfajores

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

    More about me →

    E-book

    Popular

    • an heirloom tomato salad presented on a large white platter.
      Heirloom Tomato Salad
    • roasted cauliflower chickpea salad served in a bowl.
      Roasted Cauliflower Chickpea Salad (With a Tahini Dressing)
    • A greek lentil salad presented in a large bowl.
      Greek Lentil Salad
    • a sheet pan with healthy pumpkin scones.
      Healthy Pumpkin Scones Recipe (With a Vanilla Glaze)

    Side Dishes

    • a bowl of Greek lemon rice on a table.
      Greek Lemon Rice Recipe
    • a glass jar filled with olive oil and lemon juice.
      Ladolemono (Greek Olive Oil and Lemon Sauce)
    • a bowl of green peas with potatoes on a white table.
      Arakas Latheros (Greek Peas With Potatoes)
    • a white and blue plate filled with grilled asparagus.
      Grilled Asparagus in Foil
    • a platter of asparagus topped with crumbled feta cheese.
      Roasted Asparagus with Feta
    • close up of caramelized fennel in a white bowl with fennel fronds.
      Caramelized Fennel

    Footer

    ↑ back to top

    Featured In

    Recipes

    • Traditional Greek
    • Modern Greek
    • Halloumi
    • Feta Cheese

    About

    • Contact
    • About
    • Privacy Policy
    • Disclaimer
    • Disclosure
    • Accessibility Policy

    Let's Connect

    • Subscribe
    • Instagram
    • Pinterest
    • Facebook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Souvlaki For The Soul