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Loading...Classic Anzac Biscuits are a beloved Australian cookie traditionally baked around ANZAC Day to honour the Australian and New Zealand Army Corps. Made with humble pantry staples like rolled oats, desiccated coconut, and golden syrup, they bake into crisp, golden rounds with a tender chew in the middle. This is the authentic, time-honoured recipe that has been passed down through generations.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings20
Yield20 biscuits
Nutrition Facts
Per serving (estimated)
- 125 kcalCalories
- 6 gFat
- 4 gSaturated Fat
- 15 gCarbs
- 1 gFiber
- 9 gSugar
- 1.5 gProtein
- 85 mgSodium
- 50 mgPotassium
- 15 mgCalcium
- 0.7 mgIron
- 0 mgVitamin C
- 25 mcgVitamin A
Ingredients
Dry ingredients
- 1 cup (90 g) rolled oats
- 1 cup (125 g) plain flour
- 1 cup (80 g) desiccated coconut
- 3/4 cup (165 g) granulated sugar
- 1 tsp baking soda (bicarb)
Wet ingredients
- 125 g unsalted butter, chopped
- 2 tbsp golden syrup (Lyle's)
- 2 tbsp boiling water
Directions
- Preheat the oven to 160°C (320°F) and line two large baking trays with baking paper.
- In a large bowl, combine the rolled oats, plain flour, desiccated coconut, and granulated sugar, mixing well with a wooden spoon.
- In a small saucepan over low heat, melt the butter and golden syrup together, stirring until smooth and just combined. Do not let it boil.
- Pour the boiling water into a small cup, add the baking soda, and stir — it will fizz and foam up dramatically. Immediately add this mixture to the butter and syrup and stir to combine.
- Pour the wet mixture into the dry ingredients and stir until everything is evenly moistened and forms a sticky dough.
- Roll level tablespoons of dough into balls, place them on the prepared trays about 5 cm (2 inches) apart, and gently press each one down with a fork to flatten slightly.
- Bake for 12–15 minutes, or until the biscuits are deep golden around the edges but still pale on top. They will feel soft but will firm up as they cool.
- Leave the biscuits on the tray for 5 minutes to set, then transfer to a wire rack to cool completely. Store in an airtight container.
Cook’s Notes
- Do not overbake — the biscuits should still look slightly underdone when you pull them out, as they firm up significantly on cooling.
- True golden syrup (such as Lyle's) is essential for the authentic flavour and texture; light corn syrup is the closest substitute if you cannot find it.
- The baking soda must be mixed with boiling water right before adding, or it will lose its fizzing power and the biscuits will spread and flatten incorrectly.
- Press the dough mounds down gently with a fork before baking for the classic flat, crackled top.
- Store in an airtight tin at room temperature for up to 2 weeks — they actually improve in flavour after a day or two.
