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Anzac Biscuit Recipe

Yield Makes 12 biscuits 1x
Prep: 18 minutesCook: 12 minutesTotal: 30 minutes

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


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.  Line two cookie sheets with baking or parchment paper.
  2. In a large mixing bowl, add flour, oats, sugar, coconut, cinnamon and salt. Give it a quick mix.
  3. 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.
  4. 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.
  5. 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.
  6. 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. 
  7. Bake in the oven for approximately 11-12 minutes. Keep in mind the biscuits will harden as they cool.
  8. Leave biscuits to cool for 10 minutes before carefully transferring to a wire rack to cool completely.


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

Serving Size: 1 biscuit Calories: 235 Sugar: 16.7 g Sodium: 117.7 mg Fat: 10.6 g Carbohydrates: 32 g Protein: 2.6 g Cholesterol: 20.6 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CookiesCuisine: Australian
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