Ask any Australian or New Zealander about the iconic foods that define their countries and you may hear them proudly say Anzac biscuits. No other food holds greater significance to their history—so much so that the name, recipe, and shape are protected by law in Australia. (Read more about the history of Anzac biscuits here.)
Minor variations are permitted and so the recipe has evolved over time (see the excellent addition of coconut), but the key ingredients are oats, butter, and golden syrup—a viscous amber-colored liquid sweetener with a rich caramel flavor—which binds in place of eggs. For those who can’t source golden syrup (Lyle’s is the go-to brand), you can substitute the 2 Tbsp. used in this recipe with 1½ tsp. dark treacle (or unsulfured molasses) mixed with 1 Tbsp. plus 1½ tsp. honey. (Just don’t call it an Anzac biscuit.)
Be sure to use whole old-fashioned oats for perfect results, as instant or quick-cooking oats have a different level of absorbency. The biscuit dough should be firm enough to easily roll or press into balls, and it should be pliable and not crumble apart when flattened with a spoon. Fix a wet dough by adding flour a little at a time, and dry dough with a little melted butter. And as for the 100-year-old debate over whether an Anzac biscuit should be chewy or crunchy? This versatile recipe puts the argument to rest with a biscuit that can be taken either way; simply bake the biscuit for longer for a crispier (and crunchy) finish. —Lara Lee
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What you’ll need
Lyle’s Golden Syrup
$14 At Amazon
Small Saucepan
$155 At Amazon
Medium #40 Cookie Scoop
$17 At Amazon
Parchment Paper
$3 At Amazon
Rimmed Baking Sheet
$26 At Amazon
Ingredients
Makes about 38
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½
½
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 350°F/180°C or if you have a convection oven use 320°F/160°C fan). Heat butter and golden syrup in a small saucepan over medium, stirring, until melted. Remove from heat.
Step 2
Whisk brown sugar, flour, oats, coconut, and salt in a large bowl to combine. Stir baking soda and 2 Tbsp. hot water in a cup until baking soda is dissolved. Pour into butter mixture, stirring to combine. Add butter mixture to dry ingredients and stir until well combined.
Step 3
Scoop out level tablespoonfuls of dough and roll or press into balls. Place balls on 2 parchment-lined large baking sheet, spacing at least 2" apart (you won’t be able to fit them all). Slightly flatten balls with a spoon.
Step 4
Bake biscuits, until golden and edges are slightly firm, 11–13 minutes. For chewier cookies bake 1–2 minutes less, for crispier cookies bake 1–2 minutes longer. Let cool on baking sheets. Repeat with remaining balls of dough.
Do ahead: Biscuits can be baked 2 weeks ahead. Store airtight at room temperature.
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Reviews (71)
Back to TopAnzac biscuits have been a favourite of mine since I can remember…we grew up in them. As an Aussie, it’s rather fun to see such an intrinsically Australian recipe featured in BA. The Anzac biscuit is steeped in history and I love that you covered this in this feature. I tried this recipe exactly as written and the results were perfect. The addition of shredded coconut is brilliant, it really does enhance the whole Anzac bikkie experience. Thanks BA for not only the great recipe, but informing your readers of the historical significance of this humble, yet wonderful biscuit
Marco
NSW, Australia.
2/4/2023
I am celiac, so I’ll never know what a real Anzac biscuit tastes like. But I made these today with 100 g King Arthur measure for measure gf flour and 50 g gf oat flour instead of wheat, then followed the rest of the recipe exactly, except for resting the dough (often necessary with gf baking to get the flours to hydrate properly). They turned out beautifully, husband (who is not gf) and I can’t stop eating them! Highly recommend
Jane
11/12/2022
They're very crispy yet soft and they have this crunch that sinks into your teeth. Anzac Biscuits have this divine taste and flavor that melts your taste buds and makes you feel so happy and feel like your brand new.
Oliva
Wells, ME
3/21/2022
I’m not sure what I did wrong. Followed the recipe exactly. Mine did not spread AT ALL. Looked nothing like the photo. I thought it was because I rolled them in too compact of a ball before slightly flattening them with a spoon. I did that because I found the mixture slightly dry and they fell apart easily. The second tray I rolled less compact and still no spreading. The flavor was just okay. I used good quality old fashioned oats that I use for my oatmeal cookies but with this recipe they tasted…raw, not cooked at all. I may try them again with a different brand of oatmeal. Any advice would be greatly appreciated.
Lisa
Chicago
1/1/2022
These cookies are so delicious, I can't stop making them! I changed the recipe slightly, using 1/2 cup dark brown sugar and split the flours between whole wheat and AP. I baked them for 11 minutes, which resulted in crunchy edges and chewy inside, yum! I had no idea you could make cookies without eggs!
Marci
Port Townsend, WA
1/1/2022
One of the best cookies I've ever made. Rave reviews from everyone at the office. A 100% hit and I'm making again next week for NY's.
corayank
Boise, ID
12/22/2021
These cookies are sensational. I have been baking chocolate chip and oatmeal and peanut butter cookies for 50 years and I just love these, so simple, so good. The women of Australia baked these and sent them to their troops, I think in WWI, hence the name Anzac, Australia New Zealand Army Corp. I add a large teaspoon of vanilla, and that lady is right, it is hard not to eat them all. I just made a batch and only ate four, my friends will love the rest. Make them!
Sybil the Baker
Honolulu
8/4/2021
I have made these a few times for my Community Lunch (free) program; about 130 lunches every Thursday. Regardless of how special my entrée is, the comments are all about the biscuits! Why are these not on cookie shelves everywhere in the US?
Jimmie Vaughn
Pittsboro, NC
6/14/2021
Very good and easy to make. Follow the recipe but used maple sirop instead and added a tbsp of chia. As suggested I went for two minutes additional to have a dry cookie. Next time I may do half and half . Since I try to cut down on sugar I will reduce the brown sugar until I get the perfect cookie for me. I don’t believe this will change the taste very much. Excellent recipe and will do this again for sure. Pls don’t do this if you are hungry, they won’t last.
Richard M
Canada
6/6/2021
So very good and very, very easy. I substituted real maple syrup for the golden syrup and table salt for Kosher. The only Kosher I had was course grind and I wasn't sure how to measure so I went with half the amount listed of regular table salt. Turned out really well. So well I am afraid they will be gone before my grandkids get here tomorrow! I used a tablespoon to measure dough and got 28 cookies. I will definitely make these again but will wait until the grands are here with me so I don't eat them all myself - LOL.
Julie
Springfield, Ohio
5/1/2021
These came out great, a bit crispy on the outside and still chew in the center. I followed the recipe exactly but I only got 18. For 38 you would have to roll them very small.
Wanda K
4/26/2021
This is the best Anzac Recipe I have ever used! They turned out great. Beautifully golden, delicious and all eaten before I could put them away. Definitely a winner!
Anonymous
Boston MA
4/25/2021
Delicious. Use an ice cream scoop with quick-release to make 19 perfectly sized biscuits from this recipe.
Mr K
New Zealand
4/24/2021
Every time I eat one of these delicious cookies I celebrate the memory of my dear grandmother - one of the best bakers I ever knew.
John Q. Citizen
The Good Ole US of A
4/24/2021
Anzac bickies are absolutely delicious. It's been a few years but I'm going to whip up a batch this year, probably from an ancient family recipe. There is a bit of debate among Aussies as to whether a 'proper' Anzac biscuit is chewy or crunchy. I mean obviously it should be chewy, but I'm willing to hear both sides of the argument. Just to agree with another commenter, I don't think it's right to call Anzac Day a celebration. A better word might be 'commemoration'. But thanks for spreading the word re Anzac biscuits. They are delicious, and delicious things make people happy.
Laura
London, UK
4/23/2021