Learn how to make classic Australian Anzac Biscuits. These chewy biscuits are filled with rolled oats and sweetened with golden syrup. They’re egg-free and easy to make! You don’t need an electric mixer and there’s no chilling the dough.
Anzac Biscuits for the win 🙌🏻 These buttery biscuits are an Aussie staple and it’s not hard to see why. Thick and chunky, these chewy biscuits are made using rolled oats, coconut and golden syrup.
You can expect really crispy edges and a chewy oat-filled middle. The golden syrup and brown sugar give them a sweet caramel-like flavour, similar to an Oatmeal Raisin Cookie.
Quick and easy, these egg-free Anzac Biscuits are ready to eat in just 30 minutes.
Why you will love this recipe
- Basic ingredients: You don’t any fancy ingredients to make a batch of golden brown Anzac Biscuits.
- Easy to make: These biscuits are quick and easy to make – you don’t even need an electric mixer. And there’s no chilling the dough.
- Chewy and crispy: My chewy Anzac Biscuit recipe results in a delightfully chewy biscuit. Bake them for a few extra minutes for the ‘snap’ of a truly crunchy biscuit.
- Keep well for days: These biscuits keep well in an airtight container for days – or you can freeze the cookie dough ahead of time.
Made these a couple of days ago and they turned out amazing! I kept them in the oven for about 10 minutes and they were perfectly crisp on the outside and soft inside.
– Aamena
What are Anzac Biscuits?
Anzac Biscuits are a classic oat biscuit made using golden syrup. It is believed they were sent to soliders abroad in care packages during the first World War – which is how they got their name. Anzac standing for Australian New Zealand Army Corps.
They’re an Australian (and New Zealander) favourite and are often baked on or around Anzac Day (April 25th). They pair well with a cup of tea or coffee.
Recipe testing
Growing up in Australia, we love to enjoy a good Anzac Biscuit for morning or afternoon tea – along with Melting Moments, Lamingtons and Coconut Jam Slice.
And while you can buy half decent pre-packaged Anzac Biscuits at the supermarket, these homemade ones taste so much better!
There’s something about that perfect blend of crisp corners, a buttery centre and chewy oats in every bite, that make these biscuits one of the best going around.
They are similar in taste to an American Oatmeal Cookie, but the method in how they are made differs.
This recipe requires you to make a buttery caramel on the stovetop just by melting butter, golden syrup and vanilla. It is then poured over the dry ingredients to create those sticky edges!
It also means these oat biscuits are egg-free, which is great for allergy-friendly baking. They’re sure to be a huge hit with your family!
Ingredients
You only need a handful of staple ingredients to make a batch of Anzac Biscuits. Here’s a snapshot of the key ingredients you’ll need, including any substitutions you can make.
- Rolled oats: Use whole rolled oats for this recipe – not quick oats. The oats provide texture and chew!
- Desiccated coconut: I typically use desiccated coconut in my Anzac Biscuits, but shredded coconut also works really well. Be sure to use unsweetened coconut in this recipe. If you want to leave out the coconut, add an extra 35 grams (1/4 cup) plain flour or all purpose flour.
- Golden syrup: Golden syrup (sometimes referred to as light treacle) is a key ingredient in traditional Anzac Biscuits. It is a thick treacle made from cane sugar. It’s amber in colour, and sweet in flavour. You can often find it in the supermarket or specialty stores. If you don’t have access to golden syrup, you can’t leave it out of this recipe. You could try treacle, honey or maple syrup – the flavour won’t quite be the same, but they should still be delicious. Or try my Peanut Butter Oatmeal Cookies.
- Baking soda: Baking soda, also known as bicarbonate of soda, is used as the raising agent in these biscuits.
See recipe card below for a full list of ingredients and measurements.
How to make Anzac Biscuits
Here’s how to make this easy recipe in just six simple steps.
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Step 1: In a large mixing bowl, add dry ingredients – except the baking soda. Gently mix and then set aside.
Step 2: In a small saucepan, add butter, golden syrup and vanilla extract. Place on low heat, stirring, until melted and smooth.
Step 3: Remove caramel from heat and add baking soda. Stir for 30 seconds. The mixture will turn a little foamy.
Step 4: Pour wet ingredients over oat mixture and quickly stir until all the ingredients are completely covered.
Step 5: Use a medium cookie scoop to portion out the cookie dough (approximately 1.5 tablespoons of dough per cookie).
Step 6: Slightly flatten the cookie dough balls using your hands. Place on prepared baking sheet and bake in a preheated oven for 12 minutes or until golden.
A note on cooking time: The biscuits may appear underdone, but like most cookies they will firm up as they cool. 12 minutes will give you a crispy edge and chewy middle. For a crisper biscuit with a snap, consider baking for an extra 2 minutes.
Frequently asked questions
Anzac Biscuits can be both. These biscuits have crispy edges and a chewy middle. However, you can easily make them more crunchy by baking them for a few extra minutes.
Once they are completely cooled, keep Anzac Biscuits in an airtight container at room temperature.
Yes you can. Anzac Biscuits keep well for 3-4 days. Alternatively, you can make and freeze the cookie dough. Then just bring the dough back to room temperature before baking as per instructions below.
Yes you can. You can leave out the coconut and add an extra 35 grams (1/4 cup) plain flour or all purpose flour.
Yes. You’ll make a simple caramel using the golden syrup in place of eggs to help bind the biscuits.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, YouTube, Facebook, Pinterest and TikTok for more amazing recipe ideas.
Let’s Bake
Anzac Biscuit Recipe
Thick and chewy Anzac Biscuits made with rolled oats, coconut and golden syrup.
Ingredients
- 140 grams (1 cup) plain flour or all purpose flour
- 100 grams (1 cup) rolled oats
- 135 grams (3/4 cup) brown sugar
- 50 grams (1/2 cup) desiccated coconut
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 115 grams (1 stick / 1/2 cup) unsalted butter, roughly chopped
- 60 ml (1/4 cup) golden syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two cookie sheets with baking or parchment paper.
- In a large mixing bowl, add flour, oats, sugar, coconut, cinnamon and salt. Give it a quick mix.
- In a small saucepan, add butter, golden syrup and vanilla. Place on a medium heat and stir until butter has melted and mixture is smooth.
- Remove from heat and immediately add baking soda. Keep stirring for 30 seconds or so until baking soda is completely mixed through. Mixture may bubble and foam slightly – this is fine.
- Pour butter mixture over dry ingredients and stir until completely coated. Working quickly, scoop balls of dough, roughly 1.5 tablespoons each, and roll them smooth using your hands.
- Gently flatten the cookie dough balls until they’re about 1/2 inch thick. Place on baking trays, leaving room for the biscuits to spread out.
- Bake in the oven for approximately 11-12 minutes. Keep in mind the biscuits will harden as they cool.
- Leave biscuits to cool for 10 minutes before carefully transferring to a wire rack to cool completely.
Notes
Rolled oats: Use whole rolled oats for this recipe – not quick oats. The oats provide texture and chew!
Desiccated coconut: I typically use desiccated coconut in my Anzac biscuits, but you can shredded coconut also works well. If you want to leave out the coconut, I would add an extra 35 grams (1/4 cup) plain flour or all purpose flour.
Golden syrup: Golden syrup is an important ingredient in this recipe. I highly recommend trying to find it online or at a specialty store if you don’t have regular access to it. Alternatively, you could try using maple syrup, honey or treacle (or a combination of each) instead. The flavour won’t quite be the same, but the result should be similar.
Baking time: The biscuits may appear underdone, but like most cookies they will firm up as they cool. 12 minutes will give you a crispy edge and chewy middle. For a crisper biscuit with a snap, consider baking for 2 extra minutes.
Nutrition Information
Our favourite
Meg says
I’ve tried so many recipes for Anzac biscuits after my partner and I inhaled loads while in Aus and NZ living, working and travelling. This recipe is by far the BEST!!
Jessica Holmes says
I LOVE hearing that Meg! A good Anzac biscuit really is hard to beat!
Joanna says
By far the best Anzac cookie recipe ever! So simple! Yielding an amazingly soft chewy cookie, the crispest edges and flavour that shines.
Jessica Holmes says
That makes me so happy to hear Joanna! We love these so much too!
Sahra says
My go-to recipe for Anzac biscuits! Only problem is they never last long in our house!!
Jessica Holmes says
I’m so glad to hear that Sahra!
Kellie Polak says
The most delicious oatmeal cookie! Easy to make and perfect for if you are running low on eggs but want something sweet!
Jessica Holmes says
Love hearing that Kellie! Thank you for the lovely feedback.
Melissa Lobo says
Baked these easy anzac cookies again today. So easy and so good to do it with the kids! They didn’t have to wait too long for the oven to go Ting!! Haha. We loved them!
Jessica Holmes says
Hooray! So glad you and the kids loved them Melissa!
Aamena says
Made these a couple of days ago and they turned out amazing! I kept them in the oven for about 10 minutes and they were perfectly crisp on the outside and soft inside. Look forward to trying more recipes from this page.
Jessica Holmes says
That’s wonderful to hear Aamena!
ade says
This is my go to recipe when I want to make cookies in a hurry or with my son who’s eager for the final product.
Thanks Jess, your recipes have never let me down💜
Jessica Holmes says
That is so lovely to hear thank you!
P. says
Getting raves from my family groups to whom I sent batches for Christmas!
Jessica Holmes says
That makes me so happy!
Kathi says
Jess, America over here with a silly question. I was thinking of making good ole Oatmeal Raisin until I came across your recipe. Can I put raisins in this or would that take away from the crunch with the moisture? These cookies do look amazing as is. My boyfriend always loves a crunchy cookie.
Jessica Holmes says
Hi Kathi! No such thing as a silly question. You could definitely add raisins to this cookie recipe if you like! They will make them more chewy as you mentioned but they would be so good! Alternatively, you could try adding some to half the batch, and keep the other half as written. Then see what you prefer!
Christy says
I’m an Aussie and this recipe is excellent!! Better than most local recipes. I didn’t add the cinnamon as that’s not the Australian way (lol) and they turned out to be absolutely perfect.
Jessica Holmes says
I’m so glad to hear that Christy!
Danielle says
Just made these! They were so good I immediately made a second batch! Honestly, using things we have in the cupboard. One bowl and on the table within half an hour!
Jessica Holmes says
How good is this! Thank you Danielle!
Abbey says
Super easy to make and absolutely delicious as always!
Jessica Holmes says
Yay! Love that Abbey.
Sm says
I never thought I’d find cookies/ biscuits that don’t need a machine.. you amaze me Jess!
Super easy to make and tasted amazing
Jessica Holmes says
Yes! So glad you enjoyed them!
SR says
Amazing as always Jess! You are always my go to person with your easy, versatile and no machine needed recipes!!
Just a tip I learned the second time I made it, added some golden syrup while making the balls, to make it easy to roll, else it was too crumbly
Jessica Holmes says
I’m so glad you enjoyed them! And thank you for the feedback.
Trace says
Run out of oats, possible to add more flour? Coconut? I’ve got cornflakes & rice bubbles, whole pecans – ????
Jessica Holmes says
Hi Trace, ooh no! You could definitely add flour instead, I just haven’t tried it myself so it’s hard to recommend the exact amount. I would maybe go an extra 70 grams? Maybe 95 grams for a thicker cookie?
Trace says
Thanks Jess, I’ll let you know when I bake them xxxx