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5.0 from 9 votes

Anzac Biscuits Recipe

If you're a fan of sweet treats with a touch of history, you're in for a treat with Anzac biscuits! These delicious cookies are a staple in Australia and New Zealand, with a history dating back to World War I. The combination of golden syrup, oats, coconut, and butter creates an irresistible biscuit with crispy edges and a chewy centre. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 22 biscuits
Calories: 149 kcal
Course: Snacks
Cuisine: Australian

Ingredients

  • 150 grams plain flour (all-purpose flour)
  • 90 grams rolled oats
  • 110 grams white sugar
  • 100 grams brown sugar
  • 85 grams desiccated coconut
  • 125 grams butter unsalted
  • 2 tablespoons golden syrup
  • 2 tablespoons boiling water
  • 1 teaspoon bicarbonate soda

Instructions

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  1. Get prepped by preheating your oven to 160°C (320°F). Then, line your baking tray or baking sheets with parchment paper (baking paper). (see note 1)
  2. In a large bowl, sift the flour.
  3. Add the oats, white sugar, brown sugar, and coconut and stir well to combine.
  4. Melt butter, add the golden syrup in a small saucepan, and stir.
  5. Add the boiling water, followed by the baking soda. Stir quickly until the mixture becomes frothy.
  6. Add the melted butter mixture to the oat mixture until well combined.
  7. Use a cookie scoop or ice cream scoop to portion out cookies. (see note 2)
  8. Roll into balls and place onto baking sheet approximately 2 inches apart. Flatten them slightly using your hands or a fork. (see note 3)
  9. Bake for 15 minutes until the edges are slightly brown and they are golden in colour. Allow them to cool on the baking tray for a few minutes before cooling them on a wire rack. (see note 4)

Notes

  • Use low heat
  • . I found the best oven temperature at 160° C (320°F) through many experiments. Low and slow is best for this sweet biscuit.
  • Each cookie scoop portion weighs approximately 30 grams (1 ounce).
  • Make sure you leave space between them as they do spread when cooking.
  • If you prefer a crispier cookie, bake them for 20 minutes (yes, they will be slightly harder when cooled!). Fifteen minutes is the sweet spot. However, if you prefer a soft Anzac biscuit, bake them for 12 minutes (gently remove them as they are quite delicate).
  • Use low heat. I found the best oven temperature at 160° C (320°F) through many experiments. Low and slow is best for this sweet biscuit.
  • Each cookie scoop portion weighs approximately 30 grams (1 ounce).
  • Make sure you leave space between them as they do spread when cooking.
  • If you prefer a crispier cookie, bake them for 20 minutes (yes, they will be slightly harder when cooled!). Fifteen minutes is the sweet spot. However, if you prefer a soft Anzac biscuit, bake them for 12 minutes (gently remove them as they are quite delicate).

Nutrition Information

Serving 1biscuit Calories 149kcal (7%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 7g (11%)

Nutrition Facts

Serving: 22biscuits

Amount Per Serving

Calories 149

% Daily Value*

Serving 1biscuit
Calories 149kcal 7%
Carbohydrates 20g 7%
Protein 2g 4%
Fat 7g 11%

* Percent Daily Values are based on a 2,000 calorie diet.