Anzac Biscuits Recipe – Gemma’s Bigger Bolder Baking

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: This delightfully yummy Anzac Biscuits Recipe makes cookies that are just as famous for their historic backstory as they are for their deep, caramelized sweetness and addictively crunchy texture. This Australian Anzac Biscuit Recipe may be new to you, but bake a batch (they take only 20 minutes to prep!), and I know they’ll become your new favorite!  

• Australia’s favorite biscuit. These historic biscuits originated in World War I and are named for ANZAC, the Australian and New Zealand Army Corps.
• Irresistible golden syrup sweetness Golden syrup gives Anzac cookies their unique caramel buttery flavor.
• Wonderfully Crunchy: The oats and coconut give these biscuits a texture that’s perfect with a cup of tea.

Anzac Biscuits are delicious, of course, but they are very special to me for another reason. In my early twenties, I spent six months in Australia working as a chef. While there, I aimed to enjoy as much Australian food as possible! Anzacs were right near the top of the list! It was fabulous because they were widely available in stores and could even be found freshly made in local bakeries. I have such fond memories of these cookies, and even now, when I write about them, I can still taste them! Luckily, I have a great recipe, so I can make them whenever I want, and you can too! This recipe is from my first book, Bigger Bolder Baking, A Fearless Approach to Baking Anytime, Anywhere, in the chapter called “Wooden Spoon and Bowl” (because that’s all you need to make them!).

Table of Contents

What are Anzac Biscuits?

• Anzac Biscuits are traditional cookies that originated in Australia. Their pleasantly crunchy, slightly dry texture comes from oats and coconut, and sugar and golden syrup provide the sweetness.
• There is no record of the person who first baked Anzac Biscuits. They were created by mothers, wives, and girlfriends who baked and shipped them to their loved ones fighting World War I. Because they were made without eggs, they kept well for months. They’re also known as Anzac Day Biscuits.
• It’s believed Anzac Biscuits are a form of Scottish oat cakes, with the addition of coconut and golden syrup, which are common Australian ingredients. In Australia, Anzac Biscuits are enjoyed all year round, but they are always baked and sold on April 25, Anzac Day, commemorating New Zealand and Australian soldiers.

Key Ingredients and Why

All-purpose flour

• All-purpose flour, with a protein content of  9-11%, gives the cookie structure.

Granulated sugar

• Granulated sugar sweetens the biscuits and also contributes to the browning process.

Salt

• Salt enhances the other ingredients and enhances the overall flavor.

Rolled oats

• Rolled oats add a nutty flavor and a chewy texture.
• Additionally, they bind the ingredients together.

Shredded unsweetened coconut

• The coconut adds a subtly sweet, nutty coconut flavor.
• It’s important to use unsweetened coconut in this Anzac cookies recipe. First, unsweetened coconut has a coarser texture, giving the cookie a crunchy, rustic texture.
  • Additionally, sweetened coconut would make the cookie taste cloying.

Butter

• Butter contributes a creamy, buttery taste to the biscuits.
• Additionally, butter gives these Ansac Biscuits moisture and tenderness.
• Using melted butter contributes to the crispiness of the cookie, and it makes mixing easy!
• Make Homemade Butter–it’s simpler than you think!

Golden syrup

• Golden syrup gives the cookies delightful caramel sweetness.
• Sticky golden syrup also binds the ingredients together, keeping the biscuit cohesive.
• Additionally, golden syrup helps the cookie bake up crisp, with a bit of pleasant chewiness.

Baking soda

Boiling water

• Boiling water dissolves the baking soda and kickstarts the leavening process.
• The water also adds moisture.

How to Make Anzac Biscuits

Prep

1. Preheat the oven to 350℉ (180℃). Line two cookie sheets with parchment paper.

Make Anzac cookie dough

2. Mix dry ingredients: In a large bowl, mix the flour, sugar, oats, coconut and salt. Make a well in the center.
3. Mix fat with syrup: In a separate bowl, melt the butter and golden syrup together (you can do this in the microwave or using a Bain Marine or double-boiler).
4. Add leavening agent: Dissolve baking soda in the boiling water. Immediately add it to the butter mixture.
5. Combine: Add the wet mixture to the dry ingredients. Stir until combined.

Shape & bake

6. Scoop level tablespoons of dough and roll them into balls. Gently flatten them as you place them on the cookie sheets. Leave room around each cookie to allow for spread.
7. Bake for 10 to 12 minutes, until golden brown. Cool on the wire rack.

Gemma’s Pro Chef Tips

• Be sure to use rolled oats in this recipe. Quick oats won’t give the right texture.
• Use unsweetened coconut in this recipe.
• If golden syrup isn’t available where you live, you can order it, or better yet, make your own with my recipe!
• Double this recipe for bake sales and parties. They’re always a hit!
• As you don’t need special equipment to make these biscuits, this is a great recipe to have the kids help with!
• The cookie scoop is optional but makes things easier, as the dough is sticky.

Make Ahead and Storage Instructions

Make ahead tips

• You can bake the dough and refrigerate it for up to three days.
• For more extended storage, you can put the dough in an airtight container or freezer bag and freeze for up to three months.
• Let the dough sit at room temperature for five to ten minutes before baking.

How to store leftovers

• Store in an airtight container at room temperature for up to three days.
• If you want to re-crisp the cookies, heat them in a 350℉ (180℃) oven for five minutes.
• For more extended storage, wrap well, place in an airtight container or a freezer bag, and freeze for up to two months. 

FAQs

Can I make these cookies gluten-free?

Why are my biscuits crumbly?

• Be sure you’ve added the proper amount of golden syrup and melted butter.
• Mix well so that the golden syrup spreads throughout the dough.
• Press the dough together when you’re shaping the cookies.

How can I keep these cookies from spreading too much?

• Measure carefully. Too much butter or golden syrup can cause spreading.
• If your dough seems very soft, you can chill it for 10 minutes before baking.

More Classic Cookie Recipes