Saturday, July 22, 2006

Anzac Biscuits Recipe

These biscuits (cookies) have an oaty, golden syrup flavour. On the day of baking, they are crunchy on the outside. During storage they develop a softer texture. For a thinner, chewier style of biscuit, please see our other Anzac biscuit recipe.

Makes about 25 biscuits.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

120g butter
2 tablespoons (40ml) golden syrup
92g (1 cup) rolled oats
85g (1 cup) desiccated coconut
150g (1 cup) plain flour
168g (3/4 cup) caster sugar
1 tablespoon (20ml) boiling water
1/2 teaspoon bicarbonate of soda (baking soda)

Preheat oven to 160 degrees Celsius (140 degrees Celsius fan-forced). If you will be baking one tray of biscuits at a time, move the oven rack to the centre of the oven. If you wish to bake two trays of biscuits at a time, place one oven rack in the upper half of the oven and one in the lower half of the oven.

Line one or two large baking trays with baking paper.

Place butter and golden syrup in a small saucepan over low heat, stirring occasionally.

Stir oats, coconut, flour and sugar together in a large bowl. ©

When butter has melted, combine soda and boiling water in a small bowl and stir into butter and golden syrup mixture.

Add wet ingredients to dry ingredients and stir until well combined.

Roll level, firmly packed tablespoons of the mixture into balls and place about 5cm apart on the trays.

Slightly flatten the balls with a fork.

Bake for about 16-19 minutes, until biscuits are golden brown but still soft (a longer cooking time will produce a crisper, drier biscuit). If you don't have a fan-forced oven, and are baking two trays of biscuits at a time, swap the positions of the trays halfway through the baking time. This will allow the biscuits to cook more evenly. You may also need to extend the baking time by a few minutes.

Cool biscuits on trays or wire racks.

Store cooled biscuits in an airtight container.


Anonymous Anonymous said...

great recipe i altered it a bit add used rye flour instead of wheat flour tastes heaps better:P

3/9/06 1:55 pm  
Anonymous Anonymous said...

Fantastic recipe - made even better adding a mixture of sunflower seeds, pumpkin seeds, pine nuts & slivered almonds (about 2tsp each). Also used 1/2 dessicated 1/2 shredded coconut, and 1/2 brown 1/2 white sugar. YUM

28/2/07 9:58 am  
Anonymous Anonymous said...

I used brown sugar with this recipes and made them really yummy and chewy in the middle. All my freinds said that they were the best Anzacs they had ever tasted.

22/3/07 3:43 pm  
Anonymous Anonymous said...

excellent rainy day recipe, i found shredded cocounut added some nice texture to the recipe. A tip to beginners (like myself!) remember not to have the tray too close to whatever element you're using such as gas or electric because the high butter content can burn before you know it!

31/3/07 6:09 pm  
Anonymous Anonymous said...

Best made the old way to honour those we love who are serving overseas to keep the rest of us safe!!!

14/4/07 12:44 pm  
Anonymous Anonymous said...

I've never made ANZAC biscuits before but this method was explained so very well, that even I managed to make delicious ANZAC biscuits!

They were all eaten up within seconds, honestly!

25/4/07 10:07 pm  
Anonymous Anonymous said...

This is a really nice and straight forward recipe. I don't really bake much, so need all the help I can get. Thanks for the great photos and easy to follow instructions.

26/4/07 1:41 pm  
Anonymous Anonymous said...

never thought to use brown sugar in Anzacs, but was great. Thankyou

16/5/07 12:51 pm  
Anonymous Anonymous said...

I have attempted to make Anzac cookies in the past but they never seem to work out. This recipe was a success. They turned out great - just like the many other recipes on this website.

28/5/07 4:34 pm  
Anonymous Anonymous said...

Unlike many recipes found on the internet, this one was acurate and turned out perfect! thank you :)

8/6/07 5:52 pm  
Anonymous Anonymous said...

Yummy fresh out of the oven, still yummy a few days later. A fabulous recipe thank you

18/9/07 4:57 pm  
Anonymous Anonymous said...






21/4/08 8:13 pm  
Anonymous Anonymous said...

10/10!!! We all loved these perfect Anzac Biscuits. Thank you, ladies - well done! :)
Note: I did need to add just a tad more melted butter (eg 20-30g more) to bind the wet and dry ingredients in order to form balls.
Kind regards, Nita - Melbourne, Australia.

5/6/08 9:53 am  
Anonymous Anonymous said...

I have a recipe on an old place mat that my mother gave me - it also says to add ginger? I have always added ginger and it still turns out yummy!

13/6/08 5:41 pm  
Anonymous Anonymous said...

just made these biscuits - took all suggestions and used rye flour, added some nuts and seeds and ginger. Absolutely delicious. But also wanted to say thanks for putting the measurements in grams and cups - being English and living in France I cant make head or tail of cups and all recipes with cups I try fail. Especially since US and Australian cups are different. These turned out just perfect.

1/7/08 3:33 am  
Anonymous Anonymous said...

Just wondering if these biscuits can be frozen?

19/7/08 12:54 pm  
Blogger Amanda and Debbie said...

We haven't tried freezing these biscuits, but it should be fine to do so.

19/7/08 9:51 pm  
Anonymous Anonymous said...

I had an urge for Anzac biscuits this morning, but remembered being a bit dissatisfied with the last recipe I used. Stumbled across your method and thought that'll do.

They were perfect - golden brown and firm on the outside, chewy on the inside. I'm trying not to eat them all before the kids come home. Thanks, Kylie

26/8/08 1:19 pm  
Anonymous Anonymous said...

This recipe was really nice, it had a nice flavour, but i had trouble flattening the biscuits, are they meant to crumble a little? they didn't stay in shape very well, maybe i added put too much golden syrup or butter. How did you get the biscuits so big and perfect?

2/10/08 2:17 pm  
Anonymous Anonymous said...

Anzac biscuits freeze very well. Make two batches, one for now and one for later. Jan

4/10/08 7:59 pm  
Blogger Amanda and Debbie said...

To the person whose biscuits crumbled: It sounds like your mixture might not have had the right consistency. Did you measure the ingredients with scales? When you rolled the dough into balls, did they look the same as ours (pictured above)?

7/10/08 9:12 pm  
Anonymous Anonymous said...

To Amanda & Debbie
It's Diane here (The person who's biscuits crumbled)
I didn't weighh the ingredients but I measured the ingredients out in cups. I rolled them up in balls like in the pictures but whe I flattened it with a fork it crumbled. Was there too much of oats or coconut? what do you guys think went wrong? The bisuits taste good though, just your biscuits look more appealing

9/10/08 8:34 pm  
Anonymous Anonymous said...

i LOVE this site. I just wanted to know how you are rolling these balls? I squished them into a 1 tsp spoon and popped it out, then rolled it into a ball, the flatten it JUST A LITTLE with a fork. It didn't seem to expand at all. And they looked really small like 4 cm all around. It was still fat looking and isn't nicely thin like yours. :( please help!

16/10/08 10:56 pm  
Blogger Amanda and Debbie said...

Hi Diane,

Your biscuit mixture might not have been wet enough (not enough butter, golden syrup and/or water). If you don't have scales to measure the butter, you could use half a 250g block of butter. Did you use a 20ml tablespoon to measure the golden syrup and boiling water? To test the capacity of your tablespoon, see how many 5ml teaspoons of water are needed to fill it. If yours is a 15ml tablespoon, then you will need to use 2 tablespoons plus 2 teaspoons golden syrup, and 1 tablespoon plus 1 teaspoon boiling water to obtain the correct amounts for this recipe.

24/10/08 11:41 am  
Anonymous Anonymous said...


Do you have any tip to make these cookies stay crunchy even during storage? Thanks in advance!

28/10/08 2:04 pm  
Blogger Amanda and Debbie said...

These biscuits aren't as crunchy as most ANZAC biscuits. If you prefer a firm, crunchy biscuit, one of the following recipes might be more suitable (we haven't tested either of these recipes):
Anzac Biscuits Recipe 1
Anzac Biscuits Recipe 2

To the person who asked about forming the mixture into balls: We use a tablespoon of mixture for each biscuit. If you used a teaspoon, that would explain why your biscuits looked quite small. You may need to press a little more firmly when flattening the balls of mixture.

28/10/08 5:22 pm  
Anonymous Anonymous said...

Hi Girls, thanks for the fabulous recipe! I just baked these and everyone in the house adores them! I'm an Australian living overseas and it's nice to introduce food from home to other people. They're so yummy! Great photos too. Love your site!

15/3/09 12:59 am  
Anonymous Anonymous said...

This is the best EVER! Not too crunchy yet not too soggy either. Perfect! I'M 12 and made this with my mum. We both (along with our guests) thought they were absolutely divine! We got asked for the recipe six times and since it's ANZAC day today, it was an awesome, sensational hit. I love baking and ADORE this site. Could you please refer me to some vegetarian dishes though? Thanks a heap!

~S.I :)

25/4/09 8:47 am  
Blogger johnbarb58 said...

My biscuits tasted great but they went flat during the cooking process. Have you any idea why? Maybe the oven was too hot.JB

27/5/09 10:46 am  
Anonymous Anonymous said...

Thankyou for this great recipe. I didn't have plain rolled oats in hand, so I had to use a package mix of rolled oats, dried apriocot, coconut flakes, pumpkin seed and raisins and they turned out fantastic. My family and friends loved them and I had to make two batches to keep up with popular demand! Thanks again

14/6/09 11:24 pm  
Anonymous Anonymous said...

Can I use maple syrup instead of golden syrup?

2/7/09 6:58 pm  
Anonymous Anonymous said...

No, you can't sub maple for golden syrup...wrong consistancy...there is however a German version that seems to be similar made from sugar beets...I shall try to find the name for you & post it...

Also, they freeze PERFECTLY...just store them in an airtight container & (this is important) put a layer of baking paper or greaseproof paper between each layer of biscuits or they WILL stick together (although not terrible if you go to grab one & get a whole simply HAVE to eat them ALL when that happens!)...

9/7/09 6:00 pm  
Blogger Amanda and Debbie said...

Hi Johnbarb58

Our Anzac biscuits do flatten a bit during baking. How thick were your cooked biscuits? Did you cook them at 160 degrees Celsius (140 degrees Celsius fan-forced)?

13/7/09 3:30 pm  
Anonymous Anonymous said...

I am trying to teach myself to bake and this recipe was a great as a beginner- very simple. The The photos assisted me as did all the reader comments.

I found that the cookies didn't spread as much as i thought they would. But the second bacth i just flatted a little more.

So delicious - thank you for such a great website.

13/10/09 10:05 pm  
Anonymous Anonymous said...

Hi, I live overseas but am desperate to make Anzac cookies. Only problem is I can't find golden syrup. Is there something else I can substitute? Many thanks, Rosita

27/3/10 3:47 am  
Anonymous Anonymous said...

I had problems with crumbly mixture and the biscuits falling apart and not flattening out during cooking. I used cups to measure but may-be should use scales next time because there mustn't have been enough moisture. :(

21/4/10 10:46 am  
Anonymous Anonymous said...

I made this recipe tonight (the night before ANZAC day in Australia), and I also added 2 teaspoons each of slivered almonds, Pepitas & Sunflower seeds to the dry mix. I also used brown sugar instead of white for a more syrup-ey flavour, and shredded coconut. I have eaten about 6 of them and I consequently feel ill, but they are SO DELICIOUS! Thanks so much for this recipe! The only thing I had to do was add a touch more flour, as my raw mix was a little too wet, but what a SUPERB recipe! Very happy - this recipe is going straight into my personal collection! YUM.

24/4/10 9:08 pm  
Anonymous Elizabeth said...

I'd just like to warn people not to use the quick cooking oats. They have a softer consistency and they soak up more of the liquid, which means they are harder to roll into balls and do not spread out nicely when cooked. I added more butter to the second batch and they turned out much better. Will definitely use "rolled oats" next time.

6/8/10 11:22 am  
Anonymous Mia said...

Hi all,

I thought I'd try to make these with half the amount of butter (60g) and
2 tablespoons of water (also substituted brown sugar for the caster sugar).
Turned out brilliant!! They seem so much healthier too... *grin*

10/1/11 3:19 pm  
Blogger Charmaine Hetem said...

This is a great recipe. I used brown sugar as suggested by another reviewer and it was really good. I used soft dark brown sugar. The cookies were a little darker, but tasted great. I will definitely use this recipe again.

3/3/11 1:05 pm  
Blogger Leah said...

Hi there,

I was wondering if you have any suggestions as to how to make your ANZAC biscuits gluten free?

Many thanks,


20/4/11 9:29 am  
Blogger Amanda and Debbie said...

Hi Leah

Gluten free plain flour should work in place of the wheat flour. Do you need to replace the oats also, or are oats uncontaminated with gluten (e.g. Freedom Foods Oats) okay?

21/4/11 1:04 pm  
Anonymous Anonymous said...

I've made these twice with golden syrup, but woukd it make a difference if I used honey?

21/4/11 8:27 pm  
Blogger Amanda and Debbie said...

The flavour will be different but the biscuits should still turn out well.

22/4/11 2:43 pm  
Blogger Leah said...

Unfortunately oats do contain gluten because they get contaminated during the harvest process.. Maybe I could try using seeds instead?

Thanks for your reply!

22/4/11 6:54 pm  
Anonymous Anonymous said...

I've made both the chewy & crunchy style and love them both!
Cheers!! Phil

8/9/11 9:24 pm  
Anonymous Anonymous said...

Out of the oven and looking good (though admittedly small...) Very easy to make though the batter was very crumbly and dry, so I added two eggs to join it together. Eating one right now, and it's delicious! I made them just about bite-size, 40 in all. Best Anzac cookie I've ever tasted! Thank you!!

17/9/11 9:42 pm  
Anonymous Anonymous said...

I was never really that fond of Anzac cookies, but now...

Out of the oven and looking (and smelling) good. I've already had two and it's absolutely delicious!! On to my third one now, it's that addictive...the batter was crumbly, so I added an egg to join it together. My friends at school are all gonna love this! Thank you!

16/10/11 8:06 pm  
Anonymous Anonymous said...

I can't stop eating the batch I have just made, but I do feel they're a bit too sugary sweet for me. Might try with less sugar next time and see how I go.

7/3/12 6:16 pm  
Anonymous Anonymous said...

We love Anzac biscuits. Living in Germany we can't get golden syrup. I substitute with 1 tbl of honey and 1 tbl maple syrup. They are great!

Love your website!!

22/10/12 2:29 am  
Anonymous Anonymous said...

I made these for some friends in America and I subbed honey for golden syrup and replaced a tablespoon of dark brown sugar for the normal sugar (I used plain cane sugar not faster) and they tasted exactly like they do when I make them as the recipe states in Australia :). Brilliant and so tasty!!! Thank you

10/12/12 9:15 am  
Anonymous Anonymous said...

hi my buscuits did not spread they remained in balls ............. very sad what did I do wrong

19/2/13 12:32 am  
Blogger Vicki Bensinger said...

I just saw this recipe posted from another blogger linking to you. Great recipe. I've never tried anything like this other than oatmeal cookies but plan to make these this week. They sound incredible!

21/4/13 10:22 pm  
Blogger Morven said...

Great recipe and perfect texture for my taste - I like them a little chewy. No idea how they would be after storage as they were all devoured the same day! I did feel my mixture was a little dry so I added add an extra tablespoon of water and I am from NZ so my golden syrup measure would have been on the generous side. Fabulous recipe.

23/4/15 7:31 am  

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