The iconic Australian golden syrup and oat biscuit — crisp, chewy, caramel-sweet, and made without eggs, baked thin and golden in memory of the ANZACs who could not.
About This Recipe
Anzac biscuits carry more meaning than almost any other baked good in the English-speaking world. Made without eggs because eggs were scarce, sent in tins to Australian and New Zealand soldiers in World War One because they kept well on long sea voyages, they are simultaneously a practical biscuit and a national symbol — baked every April 25th on ANZAC Day across Australia and New Zealand in an act of remembrance that has been maintained for over a hundred years.
The recipe is remarkably simple and entirely distinctive. Rolled oats, desiccated coconut, plain flour, and butter are combined with golden syrup and bicarbonate of soda dissolved in boiling water — the chemical reaction between the boiling water and bicarbonate creating just enough lift to produce a biscuit that is crisp around the edges and chewy in the centre, with a caramel sweetness from the golden syrup that is unmistakable.
The debate about the correct texture of an Anzac biscuit is conducted with the same seriousness in Australia as debates about pizza or barbecue elsewhere. Some prefer them thin and completely crisp throughout; others prefer a thicker, chewier version. Both are achieved from the same recipe by adjusting the baking time — shorter for chewy, longer for crispy — and both are entirely correct depending on personal preference.
History & Origins
Anzac biscuits were made by women in Australia and New Zealand during World War One and sent to soldiers serving with the Australian and New Zealand Army Corps. The absence of eggs, which spoil quickly, made them ideal for the long journey by ship. The recipe is related to earlier Scottish oat biscuits brought to Australia by Scottish immigrants but was adapted and became distinctly associated with the ANZAC tradition. The name is protected in Australia and New Zealand, where it is illegal to sell commercially made Anzac biscuits that do not meet traditional specifications.
Why It’s Easy To Make
No eggs required. Simple one-bowl recipe. Pantry ingredients. Eggless makes them great for those with egg allergies.
Anzac Biscuits
20
servings10
minutes15
minutes2400
kcalIngredients
•t100g rolled oats
•t100g desiccated coconut
•t150g plain flour
•t150g white sugar
•t125g unsalted butter
•t2 tbsp golden syrup
•t1 tsp bicarbonate of soda
•t2 tbsp boiling water
Directions
- Preheat oven to 160°C. Line trays with baking paper.
- Combine oats, coconut, flour and sugar in a large bowl.
- Melt butter and golden syrup together over low heat or in the microwave.
- Mix bicarbonate of soda with boiling water — it will foam. Add immediately to the melted butter mixture.
- Pour wet mixture over dry ingredients and stir until fully combined.
- Roll tablespoons of mixture into balls. Place on trays with space between.
- Flatten slightly with your hand.
- Bake for 12 to 15 minutes until deep golden. For chewier biscuits remove at 12 minutes. For crispier, leave to 15.
Notes
- The bicarb and boiling water must be combined immediately and added to the butter while still foaming — this is the leavening agent.
These biscuits firm up as they cool. Remove from the oven when they look slightly underdone if you want a chewy result.
Do not crowd the tray — these spread significantly during baking.
Golden syrup cannot be substituted with honey or maple syrup and maintain the authentic flavour. It is available in most supermarkets.
Make Ahead Tips
Mixture can be made and rolled into balls up to 24 hours ahead and refrigerated before baking. Baked biscuits keep in an airtight tin for up to 2 weeks, making them ideal for making well in advance.
Storage & Serving
Store in an airtight tin at room temperature for up to 2 weeks. These are one of the longest-lasting cookies due to their low moisture content and the preserving effect of the sugar. They become slightly crispier over time, which many people prefer. They travel very well and are excellent for posting or gifting. Freeze for 3 months. Serve with tea or coffee.
Variations & Substitutions
Add dark chocolate chips to the mixture before baking. Dip cooled biscuits halfway in melted dark chocolate. Add a teaspoon of ground ginger to the dry ingredients for a spiced version. Replace white sugar with brown sugar for a more caramel-like, slightly deeper flavour.
