Anzac Biscuits

Anzac biscuits cooked and served on a cake rack with a glass if milk and a tea towel and spatula along with a small glass of milk with a green striped straw
Anzac biscuits

Anzac Biscuits are a traditional Australian biscuit created during WW1, to send long distance to the Australian and New Zealand troops in Gallipoli. The current recipes are no doubt different to the ones made in times of war, and food shortages. Nonetheless, these biscuits are delicious. Golden, buttery with a caramel flavour, thanks to the golden syrup.

Anzac biscuits ingredients laid out on a marble bench ready to prepare

We have churned out thousands of these biscuits over the years as it was one of the first things we learnt to cook as children. They were our father Jim’s, favourite biscuit, so there was always plenty of golden Anzacs in the tin.

Anzac biscuits butter melting with the golden syrup in a small saucepan
melting butter with the syrup
Anzac biscuits butter and golden syrup melting together in a small saucepan
melted butter and syrup
Anzac biscuits melted butter, golden syrup and bicarbonate of soda added which makes it foam
adding the bicarb soda which makes the butter foam

Making these biscuits today brought back wonderful memories of our father, just wish we could bake him one more batch….

Rolled oats

Make sure you use rolled oats, as instant oats will make the biscuit mixture spread too much and result in a flat biscuit.

Golden syrup

In Australia, we have a local brand made by CSR, who have been making golden syrup here since 1855. It’s a golden-red coloured syrup with a smooth caramel toffee taste. Lyle’s golden syrup is produced in the UK and is available in the USA. Both syrups are available through Amazon and in the international food sections of many supermarkets.

Biscuit size

We used a 4cm (1 1/2 inch) scoop for the biscuits. They very nearly double in size when baked. So if you’re after a smaller biscuits just make them smaller and of course you’ll get more out of the batch. We just happen to like a big biscuit. We mean, if you’re going in, you’re going in!

Anzac biscuits scooped onto a tray lined with baking paper ready to bake
time to bake!

Soft and chewy, or a snap?

We have used soft brown sugar in this recipe to provide a soft and chewy biscuit. If you’d like a snappier biscuit, change the brown sugar to caster sugar.

Anzac biscuits ingredients in a glass bowl ready to mix
all ingredients in the bowl ready to mix
Anzac biscuit mixture mixed in a glass bowl ready to scoop out and bake
ready to scoop

Ready to eat

Anzac biscuits keep for a week in an airtight container. You can pop them into a preheated 180c (350f) oven if they last longer and you want to ‘freshen’ them up.

Anzac biscuits cooked and served on a cake rack with a glass if milk and a tea towel and spatula along with a small glass of milk with a green striped straw
Ready to devour!

Watch How to Make Anzac Biscuits

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What’s your go to biscuit/cookie recipe?

We would love to hear from you in the comments below when you make these golden Anzac biscuits.

Anzac biscuits
Yield: about 15 large biscuits

Anzac Biscuits

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Golden, buttery with a caramel flavour, thanks to the golden syrup. The biscuits are super quick, and easy to make.


  • 125 g (4 ounces) butter, cubed
  • 2 tablespoons golden syrup
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 2 tablespoons boiling water
  • 1 cup (90 g) rolled oats - see notes
  • 1 cup (150 g) plain (all-purpose flour)
  • 3/4 cup (60g) desiccated coconut
  • 1 cup (220 g) firmly packed soft brown sugar, or caster sugar for a crisper biscuit


  • preheat oven to 180c (350f) on bake , not fan
  • line two baking sheets with baking paper
  • melt butter and golden syrup together in a small pot
  • mix boiling water and bicarb soda (baking soda) together, then pour it into the melted butter and syrup and remove from heat (mixture will foam up a little)
  • in a bowl add rolled oats, coconut, sugar and flour
  • pour melted butter over dry ingredients and mix together (mixture is quite dry)
  • scoop or roll even sized balls and gently flatten them with the palm of your hand (just enough to flatten the dome of the ball)
  • bake for 12-13 minutes or until golden
  • cool biscuits on the tray
  • serve and enjoy!


  • you will need to use rolled oats, not quick cooking oats
  • Anzacs keep for a week in an airtight container
  • if they go a little soft you can pop them into a preheated oven 180C/350f for a few minutes

Nutrition Information

Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g


Cooper with his new favourite soft, cuddly “tweety bird’, that he loves to use as a pillow for snoozes on the verandah.


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  1. My mixture is not as dry as yours and I follow the recipe (in gram) exactly. Mine is a bit wet and when I baked them it flats!!! What I did wrong?
    iOS possible the flour or the oat need to be double the amount to make it firmer?

    1. Recipe Winners says:

      Hi Cocolat, sorry to hear your biscuits were flat. We have double checked the recipe for the flour and oats amounts and they are correct. The only thing we can think of is your bicarbonate of soda (baking soda) is maybe out of date. The bicarb soda helps with the leavening (rising) of the biscuit. Please let us know if your bicarb is out of date.
      We know there is nothing more disappointing than going to the trouble of making something, only for it to fail. Regards, Jo and Jen

  2. I experienced the same issue! After combining the wet and dry ingredients, the resulting mixture is WAY wetter than your version and it resulted in a very flat biscuit. The only difference with my ingredients was that the desiccated coconut I used was much finer. Bicarb is definitely in-date too.

    1. Recipe Winners says:

      Hi Emma, so after doing a bit of digging it appears that not all oats are created equal. Can you clarify which oats you used, as we would love to help solve this problem? Regards Jo and Jen

      1. I used Coles brand rolled oats.

        I actually think it might be something to do with the wet ingredients, as it definitely looks wetter than your version: https://imgur.com/a/9bsgKec

        1. Recipe Winners says:

          Hi Emma, well, well having spent this morning making two batches of Anzac biscuits we can safely say that ‘flat’ biscuits has nothing whatsoever to do with oats, or bicarbonate of soda. What it does have to do with is us wrongly putting the amounts of golden syrup and water in the recipe.
          It should read two tablespoons of golden syrup, and two tablespoons of water. We have now amended the recipe and are very sorry that you faithfully followed our recipe only to end up with ‘flat’ biscuits.
          We wished we lived closer to you as we would love to drop off this mornings bake, along with some great coffee for you to enjoy as a way of apologising for our ‘cock up’.
          Recipe amended- check. Thanks so much for bringing this to our attention. Kind regards, Jo and Jen

          1. I’m so glad you were able to figure it out! It should be made clear that the flat version still tasted freakin’ amazing. I’ll definitely be making them again with the adjustments.
            If we lived closer I would be requesting that you both adopt me btw.

          2. Recipe Winners says:

            Hi Emma, we would love to adopt you in our foodie world. Thanks so much for your feedback, kind regards Jo and Jen x

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