ANZAC Biscuits Recipe (2024)

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Traditional ANZAC Biscuits, crunchy on the outside and soft and chewy in the middle!

ANZAC Biscuits Recipe (1)

ANZAC Biscuits are a popular biscuit (cookie) in New Zealand and Australia, dating back to World War I. The recipe is shared between the two countries unlike the controversy of the Pavlova! They are commonly made on ANZAC day and the days leading up to commemorate the day, but are also enjoyed year round.

What Are ANZAC Biscuits

The chewy biscuits are made from flour, oats and coconut as a base and combined together with butter and golden syrup. The biscuits are slightly crunchy around the edges but soft and chewy in the middle. The name ANZAC refers to Australia and New Zealand Army Corps.

ANZAC Biscuits Recipe (2)

Why these are the BEST ANZAC Biscuits

  • Soft and Chewy on the inside while being crunchy around the edges
  • Filled with the perfect ratio of oats and coconut
  • The biscuits will keep for up to two weeks
  • Super easy and simple to make
ANZAC Biscuits Recipe (3)

ANZAC Biscuits History

ANZAC Biscuits have a huge history in New Zealand and Australia, dating back to World War I.

Why are ANZAC Biscuits called ANZAC Biscuits?

The first recipes for ANZAC Biscuits were just called rolled oat biscuits and it wasn’t until after the war that they were named. ANZAC stands for Australia and New Zealand Army Corps so the name was given as they were the biscuit of the war.

Who made ANZAC Biscuits?

It was often believed that the biscuits were baked by women at home and sent off to troops in Gallipoli, but this wasn’t actually the case. The troops did have biscuits during the war but these were called ship’s biscuit and would break your teeth! There are stories of soldiers breaking these up into hot tea to make trench porridge!

ANZAC biscuits actually become popular being sold at galas and public events back home to raise money for the war effort, 6.5 million pounds was raised from New Zealand!

After the war had finished the biscuits were still very popular so they were given the name ANZAC biscuits! It wasn’t until later years that published recipes were found, the first being in 1919 for ANZAC Crispies in a New Zealand cookbook.

Why are ANZAC biscuits long lasting?

The biscuits contain shelf stable ingredients, flour, oats and coconut which packed them full of energy. No eggs were used as food was heavily rationed which also helped them keep for a long time.

ANZAC Biscuits Recipe (4)

ANZAC Biscuits Tips and Tricks

  • If you don’t have golden syrup where you live (this is really only a common ingredient in NZ, Australia and the UK) you can substitute with equal amounts and maple syrup or honey.
  • Keep a close eye on the biscuits, they will go from under baked to burning pretty quickly! They should only need about 15 minutes in the oven but every oven is different so its important to keep checking them.
  • The biscuits will puff up the oven but they will collapse as they cool! If you want them even thinner and crispier you can rap the tray on the work surface and few times when they come out of the oven.
  • Chocolate chips, nuts or raisins can all be added to this recipe!
  • This recipe makes a perfect base to slices and bars! Next time you make chocolate caramel slice try switching out the shortbread base for ANZAC. Press the dough into a square baking pan and bake for about 15-20 minutes at 180C / 350F or until the top turns golden brown.
ANZAC Biscuits Recipe (5)

Variations

Crunchy ANZAC Biscuits

To make super crunchy ANZAC Biscuits increase the oven temperature to 180C/350F and bake the biscuits until golden brown. Increasing the oven temperature will make them spread faster, creating a flatter biscuits which is much more crunchy.

Chocolate ANZAC Biscuits

Chocolate makes everything better and these biscuits are no exception. There are two ways to add chocolate to this recipe.

  • Add 1/2 cup or 125g of chocolate chips or chopped chocolate to the dry ingredients when making the biscuits.
  • Dip the cooled biscuits half way into melted chocolate or drizzle melted chocolate over the biscuits.

Raisin ANZAC Biscuits

Raisins pair really well with the oats in this recipe. Add 1/4 cup of raisins and cranberries to the dry ingredients and follow the recipe as normal.

ANZAC Biscuits Recipe (6)

Chewy ANZAC Biscuits

ANZAC Biscuits are know for being super soft and chewy! The wet ingredients are melted together and baking soda or bicarbonate of soda is added which froths the mixture up (similar to when you make hokey pokey or honey comb). This is what creates that chewiness!

ANZAC Biscuits Ingredients

  • 1 Cup / 125g Flour
  • 1 Cup / 80g Desiccated Coconut
  • 1 Cup / 90g Rolled Oats – Old fashioned oats or quick oats can also be substituted
  • 1/2 tsp Salt
  • 1 Cup / 200g Brown Sugar
  • 8 Tbsp / 1 Stick / 115g Butter
  • 2 Tbsp / 50g Golden Syrup – Equal amounts of maple syrup or honey can be substituted
  • 2 Tbsp Water
  • 1 tsp Baking Soda

How to Make ANZAC Biscuits

Preheat the oven to 170C / 340F. Line a baking sheet.

In a medium sized bowl combine the dry ingredients, the flour, coconut, oats, salt and brown sugar. Set to the side.

In a small saucepan add the butter, golden syrup and water.

ANZAC Biscuits Recipe (8)
ANZAC Biscuits Recipe (9)

Heat over medium heat until the butter has melted and the mixture is bubbling.

Remove from the heat and add in the baking soda. Quickly give it a mix with a wooden spoon, the mixture will start to bubble up and become frothy.

ANZAC Biscuits Recipe (10)

Pour the frothy mixture into the bowl with the dry ingredients and use a wooden spoon to fold the biscuit dough together.

ANZAC Biscuits Recipe (11)
ANZAC Biscuits Recipe (12)

Roll about 1 1/2 Tbsp amounts of dough into balls and place on the baking sheet. Leave a lot of room in between each of the dough balls as the biscuits will spread in the oven.

ANZAC Biscuits Recipe (13)

Bake for about 15 minutes or until the ANZAC biscuits are turning golden brown.

Remove the baking sheet from the oven and leave the biscuits to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Storing

Store the biscuits in an airtight container at room temperature for up to two weeks.

ANZAC Biscuits Recipe (14)

FAQ

Can the biscuits be frozen?

Yes you can freeze the baked cookies. Place in an airtight container or freezer bag and into the freezer for up to 3 months. Let the biscuits defrost fully at room temperature before enjoying.

Does the dough need to be chilled?

Nope! After combining the ingredients the biscuits can be baked immediately. There is no need for the dough to be chilled or rested, the biscuits turn out better when baked immediately.

Where do ANZAC Biscuits come from?

ANZAC Biscuits come from Australia and New Zealand. They were created during World War I.

Can the recipe be doubled?

Yes the recipe can be doubled, tripled or even halved depending on how many biscuits you would like to make. The ANZAC dough doesn’t keep well so if you are doubling the recipe make sure you are baking the biscuits right away.

More New Zealand Recipe

  • Chocolate Afghan Biscuits
  • Lolly Cake
  • Bacon and Egg Pie
  • Peppermint Slice
ANZAC Biscuits Recipe (15)

ANZAC Biscuits

Yield: 18 Biscuits

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

  • 1 Cup / 125g Flour
  • 1 Cup / 80g Desiccated Coconut
  • 1 Cup / 90g Rolled Oats
  • 1 Cup / 200g Brown Sugar
  • 1/2 tsp Salt
  • 8 Tbsp / 1 Stick / 115g Butter
  • 2 Tbsp Golden Syrup
  • 2 Tbsp Water
  • 1 tsp Baking Soda

Instructions

  1. Preheat the oven to 170C / 340F. Line a baking sheet.
  2. In a medium sized bowl combine the dry ingredients, the flour, coconut, oats, salt and brown sugar. Set to the side.
  3. In a small saucepan add the butter, golden syrup and water
  4. Heat over medium heat until the butter has melted and the mixture is bubbling.
  5. Remove from the heat and add in the baking soda. Quickly give it a mix with a wooden spoon, the mixture will start to bubble up and become frothy
  6. Pour the melted butter mixture into the bowl with the dry ingredients and use a wooden spoon to fold the ANZAC biscuit dough together.
  7. Roll about 1 1/2 Tbsp amounts of dough into balls and place on the baking sheet. Leave a lot of room in between each of the dough balls as the biscuits will spread in the oven.
  8. Bake for about 15 minutes or until the ANZAC biscuits are turning golden brown.
  9. Remove the baking sheet from the oven and leave the biscuits to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Storing

Store the biscuits in an airtight container at room temperature for up to two weeks.

Notes

Variations

Crunchy ANZAC Biscuits

To make super crunchy ANZAC Biscuits increase the oven temperature to 180C/350F and bake the biscuits until golden brown. Increasing the oven temperature will make them spread faster, creating a flatter biscuits which is much more crunchy.

Chocolate ANZAC Biscuits

Chocolate makes everything better and these biscuits are no exception. There are two ways to add chocolate to this recipe.

  • Add 1/2 cup or 125g of chocolate chips or chopped chocolate to the dry ingredients when making the biscuits.
  • Dip the cooled biscuits half way into melted chocolate or drizzle melted chocolate over the biscuits.

Raisin ANZAC Biscuits

Raisins pair really well with the oats in this recipe. Add 1/4 cup of raisins and cranberries to the dry ingredients and follow the recipe as normal.

FAQ

Can the biscuits be frozen?

Yes you can freeze the baked cookies. Place in an airtight container or freezer bag and into the freezer for up to 3 months. Let the biscuits defrost fully at room temperature before enjoying.

Does the dough need to be chilled?

Nope! After combining the ingredients the biscuits can be baked immediately. There is no need for the dough to be chilled or rested, the biscuits turn out better when baked immediately.

Can the recipe be doubled?

Yes the recipe can be doubled, tripled or even halved depending on how many biscuits you would like to make. The ANZAC dough doesn’t keep well so if you are doubling the recipe make sure you are baking the biscuits right away.

Nutrition Information:

Yield: 18Serving Size: 1
Amount Per Serving:Calories: 158Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 193mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 2g

Nutrition Information is estimated and not always correct

Did you make this recipe?

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ANZAC Biscuits Recipe (2024)

FAQs

What makes Anzac biscuits crunchy or chewy? ›

To make chewy biscuits, just swap out some sugar. Instead of using all caster sugar, substitute half for brown sugar and reduce the cook time by a 3-4 minutes. The extra molasses will give them a softer chew, and the reduced cook time will leave more moisture in the biscuit.

Can you use baking powder instead of baking soda in Anzac biscuits? ›

If you don't have bicarbonate of soda, you could substitute baking powder - you'll need to double the amount. Golden Syrup - this is a staple in Aussie homes. There really isn't a substitute for golden syrup in Anzac Biscuits as it's used to bind the dough (in place of eggs).

What can I substitute for golden syrup in Anzac biscuits? ›

If golden syrup isn't a regular in your pantry (Lyle's is the brand if you're in the US), you can substitute maple syrup or even honey. It will be a different flavour profile, of course, but it will work and still be very good.

Why did soldiers eat Anzac biscuits? ›

Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It is thought that these biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.

Why are my Anzac biscuits soggy? ›

Anzac biscuits are quite soft when you first take them from the oven so just leave them on the trays to cool completely and firm up before removing them.

What were Anzac biscuits originally called? ›

The ingredients they used were rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. All these items did not readily spoil. At first the biscuits were called Soldiers' Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits.

Why didn't my Anzac biscuits spread? ›

If your Anzac cookies/biscuits aren't spreading is that either they're expired or somehow they're condensing in the package.

What can you use instead of coconut in Anzac biscuits? ›

My partner wants to make Anzac biscuits for a friend of ours who is deathly allergic to all nuts, including coconut. What would be a good substitute for it? The best thing we can think of is flax meal or ground oats with some added coconut-free coconut flavouring.

What happens if you accidentally use baking powder instead of baking soda? ›

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

What is the American equivalent of British golden syrup? ›

In the U.S., golden syrup is usually sold under the name of light treacle, but it's not readily available in many grocery stores. In cooking recipes, molasses and light treacle are often used interchangeably because their textures and flavor profiles are similar.

What is golden syrup called in America? ›

Also known as light treacle, golden syrup makes its way into recipes with treacle in the title, like this Blood Orange Treacle Pudding. It's not to be confused with treacle, however, which is closer to molasses or dark corn syrup in its consistency, though it doesn't quite have the same flavor.

What is Australia's favorite cookie? ›

Tim Tam biscuits are Australia's most loved chocolate biscuit. With a unique combination of biscuit, cream filling and chocolate coating, it's an indulgent treat you'll want to share with friends and family.

Why do Anzacs drink rum and milk? ›

Traditional 'Gunfire' - rum in a cup of coffee, tea or milk is also be served. 'Gun fire' was originally a British military term referring to the early cup of tea served out to troops in the morning the rum was added for an extra tipple of courage for the day ahead.

What fast food chain stopped making Anzac biscuits? ›

2008 Subway abandons Anzac Biscuits

Commercially made Anzac Biscuits must be made to the traditional recipe – a task which was too difficult for Subway.

What is the shelf life of an Anzac biscuit? ›

Properly stored in an airtight container, Anzac biscuits can last for up to two weeks. However, their freshness and texture may start to diminish over time. To help prolong their shelf life, adding a slice of bread to the container can help absorb excess moisture and keep the biscuits from becoming stale.

What makes a biscuit chewy or crunchy? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Why were Anzac biscuits hard and long lasting? ›

The basic ingredients for a rolled oat biscuit were rolled oats, sugar, flour, butter with golden syrup, not eggs, used as a binding agent. This made them not only nutritious and full of energy but also long lasting.

Why are my biscuits soft and not crunchy? ›

To prepare crunchy biscuits, reduce the amount of ingredients that tend to retain moisture, such as 00 type flour, eggs or brown sugar. Prefer white granulated sugar or corn syrup instead, for drier biscuits.

What ingredient makes biscuits hard? ›

If your biscuits are too tough…

Biscuit dough is moist and sticky, so much so that it may seem too wet after you've added all your flour. If you do think this about your dough, fight the urge to add more dry ingredients — dough that isn't wet enough will bake into a hard, dry biscuit.

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