ANZAC Biscuits
Chewy golden oat biscuits made with rolled oats, coconut and golden syrup — baked by Australians since World War I.
About This Recipe
ANZAC biscuits have a history as rich as their flavour. During World War I, wives and women's groups sent these biscuits to soldiers because the ingredients did not spoil easily and they could withstand the long sea journey. The name ANZAC stands for Australian and New Zealand Army Corps. The biscuits were deliberately made without eggs, which were scarce. Bicarbonate of soda mixed with boiling water and golden syrup creates the distinctive chewy texture and golden colour. They are now a symbol of national pride, baked every year on 25 April to commemorate ANZAC Day.
Ingredients
Serves 24
- 100 grolled oats
- 100 gplain flour
- 75 gdesiccated coconut
- 165 gcaster sugar
- 125 gunsalted butter
- 2 tbspgolden syrup
- 1 tspbicarbonate of soda
- 2 tbspboiling water
Instructions
- 1
Preheat oven
Preheat oven to 160°C. Line two baking trays with baking paper.
- 2
Combine dry ingredients
Combine oats, flour, coconut and sugar in a large bowl.
- 3
Melt butter and syrup
Melt butter and golden syrup together in a small saucepan over low heat.
- 4
Add bicarb
Mix bicarbonate of soda with boiling water, then stir into butter mixture — it will foam up.
- 5
Combine and shape
Pour wet ingredients into dry and mix well. Roll heaped tablespoons into balls and place on trays, leaving 4cm between each. Flatten slightly with the palm of your hand.
- 6
Bake and cool
Bake 12–15 minutes until golden. Cool on trays — they firm up as they cool.
For chewier biscuits, remove from oven when still looking slightly underdone.
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Pro Tips
- →
For chewier biscuits, remove from oven when still looking slightly underdone
- →
For crunchier biscuits, bake an extra 3–4 minutes
- →
Do not flatten too much — they spread naturally
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Dip cooled biscuits halfway in melted dark chocolate for a decadent twist.
- •
Add 50g chopped macadamia nuts to the mix for a Macadamia ANZAC variation.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Store in an airtight tin at room temperature up to 2 weeks.
History & Origin
First baked during World War I to send to ANZAC troops serving overseas. Their long shelf life made them ideal for the journey.
Frequently Asked Questions
Are they vegan?
Not traditionally, but replace butter with coconut oil and golden syrup with maple syrup for a vegan version.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving · 24 servings total
Time Summary
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