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

Still Hungry?

Subscribe to our newsletter and follow along on Pinterest, Facebook, Twitter and Instagram for all of the latest updates.

Scroll down for Anzac biscuits recipe

Check out some more fabulous winning biscuit recipes

Chocolate Chip Cookies with Macadamia

click on the link…..Chocolate Chip Cookies with Macadamia

almond cookies gluten free presented on a white plate and piled high

click on the link…..Almond Cookies – Gluten Free

Condensed milk coconut macaroons

click on the link…..Condensed Milk Coconut Macaroons

chocolate almond cookies cooling on a rack after being baked

click on the link…..Chocolate Almond Cookies  

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.


Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe