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Authentic Anzac Biscuits

Are you looking to make authentic soft and chewy Anzac biscuits? This is the traditional recipe you’ll need! These buttery, long-lasting oatmeal cookies make fabulous dunkers and on-the-go snacks, not just on Anzac Day.

A stack of Anzac biscuits on a wooden board.
Table of contents

Why you’ll love these Anzac biscuits

When I first tasted Anzac biscuits they reminded me of the popular IKEA oat cookies to be honest. But that’s not the only reason why I why I love them:

  • Quick and easy: 10 min hands-on prep time and 7 ingredients is all you need.
  • Long shelf-life: These oat cookies can last for up to two months when stored properly. But they make excellent dunkers if they happen to become a bit stale.
  • Base oat cookie recipe: Similar to my granola bar recipe, you can easily adjust this base recipe to match the ingredients you have on hand.

Anzac biscuit history

Did you know that Anzac biscuits aren’t allowed to be called cookies?

These oaty biscuits are traditionally enjoyed around Anzac Day on 25 April. They were sent to the Australian and New Zealand Army Corps (ANZAC) as sustenance during the First World War. Today they are still used to help fundraise for the neighboring countries’ returned services associations.


  • Butter – Unsalted butter works best for this recipe but you can use salted if that’s what you have on hand.
  • Sugar – Brown sugar gives the biscuits a delicious deep flavor and golden color. You can use white sugar if needed.
  • Golden syrup – The syrup not only adds golden color and chewiness to the Anzacs but it also helps to bind the ingredients in the absence of eggs. You can substitute it with maple syrup or honey.
  • Oats – Rolled oats give the biscuits a nutty flavor and texture.
  • Coconut – Desiccated coconut add a distinct flavor and add extra texture to the nourishing biscuits.
  • Flour – All-purpose flour works well but you can also use wholemeal flour to create healthier Anzac biscuits.
  • Baking soda – Make sure to fully dissolve the baking soda in boiling water before adding it to the melted butter and golden syrup. It works as a leavening agent and creates a chewy texture.


If you want to go beyond the traditional ingredients, here are some tasty additions for your oat cookies:

Chocolate: Chocolate chips or shavings can add some extra sweetness.

Dried fruit: Raisins, dried cranberries or finely chopped dried apricots would make a delicious addition to these wholesome biscuits.

Spice: 1/2 tsp of ground cinnamon or 1/2 tsp of my pumpkin spice mix will turn these cookies into a festive fare.

How to make Anzac biscuits

Steps 1-4 on how to make Anzac biscuits.
Steps 5-8 on how to make Anzac biscuits.
  1. Melt butter with golden syrup.
  2. Combine boiling water with baking soda.
  3. Add baking soda mixture to the melted butter syrup mix. It will bubbles up – be careful!
  4. Add flour, oats, baking powder, brown sugar, and desiccated coconut to a large bowl.
  5. Combine dry ingredients.
  6. Add bubbled butter mixture.
  7. Combine everything into a sticky dough. Chill dough for 10 minutes.
  8. Shape balls and bake the biscuits.

Chewy or crunchy

Whether you love your Anzac biscuits chewy or crunchy, you’ll just need to bake them slightly longer if you prefer the latter. Easy as!


Should Anzac biscuits be crunchy or chewy?

Both are tasty options. For a crunchy version, simply bake the biscuits a few minutes longer.

How do you best store these biscuits?

These biscuits are unlikely to last but you can store them in an airtight container for 2-3 months in a cool place.

Can you freeze Anzac biscuits?

Yes, you can freeze baked biscuits as well as uncooked dough for up to three months.

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A stack of Anzac biscuits on a wooden board.

Authentic Anzac Biscuits

Caro Jensen
This easy Anzac biscuit recipe includes all traditional ingredients and creates the best chewy biscuits.
5 from 3 votes
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 52 minutes
Course Desserts
Cuisine Australian/New Zealand
Servings 12 biscuits
Calories 230 kcal


  • 1/2 cup butter unsalted
  • 2 tbsp golden syrup
  • 2 tbsp filtered water boiling
  • 1 tsp baking soda
  • 1 cup all-purpose flour
  • 3/4 cup brown sugar
  • 3/4 cup desiccated coconut
  • 1 cup rolled oats


  • In a medium saucepan, melt the butter and golden syrup. Dissolve the baking soda with hot water in a small bowl and add it to the butter and golden syrup. Be careful as the hot mixture will bubble up. Remove it from the stove.
    1/2 cup butter, 2 tbsp golden syrup, 1 tsp baking soda, 2 tbsp filtered water
  • In a large bowl, combine the dry ingredients including flour, sugar, desiccated coconut, and rolled oats.
    1 cup all-purpose flour, 3/4 cup brown sugar, 3/4 cup desiccated coconut, 1 cup rolled oats
  • Add the wet ingredients to the flour mixture. Mix until everything is well combined. Shape the dough into a large ball.
  • Cover the bowl with a tea towel and place it in the fridge for 30 minutes.
  • Preheat the oven to 350F/180C and line a cookie tray with parchment paper.
  • Remove the dough from the fridge and form 12 balls. Place them onto the tray and space them out well.
  • Bake for 12 minutes and remove the biscuits from the oven. If you bake them longer, the biscuits will be crunchy instead of chewy.
  • Let them cool on a wire rack and enjoy!


Be careful when adding the baking soda to the hot butter mixture as it will bubble up.
Make sure the wet mixture doesn’t simmer or boil.
By chilling the dough in the fridge for 30 minutes before baking, the biscuits will hold their shape during baking and get their chewy texture.


Calories: 230kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 159mgPotassium: 85mgFiber: 2gSugar: 17gVitamin A: 237IUVitamin C: 0.1mgCalcium: 20mgIron: 1mg
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