Learn how to make classic Australian Anzac Biscuits. These chewy cookies are filled with rolled oats and sweetened with golden syrup. They’re egg-free and easy to make! No mixer needed and no chilling the dough.
Anzac Biscuits for the win 🙌🏻
What a treat! These buttery biscuits are an Aussie staple and it’s not hard to see why. Thick and chunky, these chewy cookies are made using rolled oats, coconut and golden syrup.
Quick and easy, they’re ready to eat in just 30 minutes.
Growing up in Australia, we love 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 that is then poured over the dry ingredients. It helps create those sticky edges!
What are Anzac biscuits?
Anzac Biscuits are an oat cookie made using golden syrup. They usually boast crispy edges and a chewy centre. They’re an Australian favourite!
Why you will love these cookies
- They’re quick and easy to make
- No chilling the dough
- They’re egg free
What is golden syrup?
Golden syrup is a thick treacle made from cane sugar. It’s thick, 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.
What oats should I use?
Use whole rolled oats for this recipe – not quick oats. The oats provide texture and chew!
How to make Anzac biscuits
- Start by adding the dry ingredients into a large mixing bowl, including plain or all purpose flour, rolled oats, desiccated coconut, brown sugar, cinnamon and salt. Don’t add the baking soda just yet!
- In a medium saucepan, add butter, golden syrup and vanilla extract. Place on medium heat, stirring, until butter is melted. Remove from the heat, and add baking soda. Keep stirring for another 30 seconds or so until the baking soda is completely mixed through. The mixture might get a little foamy – this is fine.
- Pour butter mixture over dry ingredients and stir until completely covered. Then take spoonfuls of the cookie dough and shape into balls using your hands. Flatten the cookies and place on cookie trays – keeping in mind the cookies will still spread a little more when baked.
- Bake cookies for 11-12 minutes or until golden. They may appear underdone but like most cookies, they will firm up as they cool. If you prefer a crisp cookie, bake for a minute or two longer.
Thick and chewy Anzac Biscuits made with rolled oats, coconut and golden syrup.
- 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
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two cookie pans 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 medium 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 cookies to spread out.
- Bake in the oven for approximately 11-12 minutes. Keep in mind the cookies will harden as they cool.
- Leave cookies to cool for 10 minutes before carefully transferring to a wire rack to cool completely.
*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.