Traditional ANZAC Biscuits Recipe
The iconic Australian ANZAC biscuit — a chewy, golden oat and coconut biscuit with golden syrup. This traditional ANZAC biscuit recipe is easy, requires no eggs and stays chewy for days. A beloved Australian classic.
About This Recipe
ANZAC biscuits are one of Australia's most loved national recipes, historically associated with the Australian and New Zealand Army Corps of WWI. The original biscuits were sent to soldiers overseas because they didn't spoil easily — no eggs, and golden syrup as a binder. Today they're made across Australia for ANZAC Day (25 April) and year-round.
Ingredients
Serves 24
- 100 grolled oats
- 100 gdesiccated coconut
- 150 gplain flour
- 150 gcaster sugar
- 125 gunsalted butter
- 2 tbspgolden syrup
- 1.5 tspbicarbonate of soda
- 2 tbspboiling water
Instructions
- 1
Mix dry ingredients
Combine oats, coconut, flour and sugar in a large bowl.
- 2
Melt butter and syrup
Melt butter and golden syrup together in a small saucepan over low heat.
- 3
Add bicarb
Mix bicarbonate of soda with boiling water and stir into the butter mixture — it will foam. Pour over the dry ingredients and mix well.
- 4
Bake
Roll tablespoon-sized balls and place on lined baking trays, spacing well apart. Flatten slightly. Bake at 160°C / 325°F for 12–15 minutes. Leave on the tray to firm up before moving — they're soft when hot.
For chewy biscuits bake 12 minutes; for crisp biscuits bake 15 minutes.
Pro Tips
- →
Don't overbake — they firm up as they cool. Remove while still slightly soft in the centre.
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Golden syrup is essential for the authentic flavour — don't substitute honey.
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Chewy vs crunchy: baking time is everything. 12 min = chewy; 15 min = crisp.
Variations
- •
Chocolate ANZAC biscuits: dip cooled biscuits halfway in melted dark chocolate.
- •
ANZAC slice: press the mixture into a lined tin, bake as a slab, cool, and cut into bars.
Storage
Store in an airtight tin at room temperature for up to 2 weeks — they keep extremely well. This was their original virtue.
History & Origin
ANZAC biscuits were baked by Australian and New Zealand women during WWI and sent to soldiers serving overseas. The biscuits were made without eggs (which were scarce) and with golden syrup as a preservative. They were robust enough to survive the long sea voyage. The recipe has remained essentially unchanged for over 100 years.
Frequently Asked Questions
Why are ANZAC biscuits called ANZAC biscuits?
ANZAC stands for Australian and New Zealand Army Corps. The biscuits were associated with the soldiers of WWI and are now a symbol of Australian and New Zealand heritage.
Why do ANZAC biscuits have no eggs?
Eggs were scarce during WWI. Golden syrup acts as the binding agent instead, and bicarbonate of soda provides lift when dissolved in hot water.
How do I make chewy ANZAC biscuits?
Bake for only 12 minutes at 160°C and let them cool on the tray. Underbaking keeps them chewy; overbaking makes them crispy.
Can I freeze ANZAC biscuits?
Yes — freeze in an airtight container for up to 3 months. They also keep at room temperature for 2 weeks, which was their original design advantage.
Nutrition Facts
Per serving (150g / 5.3 oz) · 24 servings total
Time Summary
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