ANZAC Biscuits are a delicious biscuit made with oats, coconut and golden syrup. After baking they're crispy on the edges, soft in the middle, and incredibly moreish! They are similar to flapjacks in both ingredients and texture, so they're almost like a flapjack cookie. The best thing is that they's so simple and quick to make.
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Ingredient Tips & Equipment Information
- The best oats to use for this recipe are standard porridge oats (also known as scottish oats or rolled oats).
- I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
- I used golden caster sugar, but you can also use regular caster sugar, or a mix of light brown sugar and regular caster sugar.
- Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup is the closest thing to it, however I've not tested this recipe with light corn syrup.
- You can drizzle biscuits with dark, milk or white chocolate, I prefer dark chocolate but any will be delicious!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make ANZAC Biscuits
In a mixing bowl, stir together the plain flour, porridge oats, desiccated coconut, golden caster sugar, salt and bicarbonate of soda. In a pan melt the butter and golden syrup together on a low heat. Pour the melted butter mixture into the flour and oat mixture, stir them together until fully combined.
Divide the mixture into 14, roll into balls with your hands and flatten down a little. Place on baking trays, leaving space in between them. Bake for 12 minutes until they are golden brown. Let them cool on the tray for at least 10 minutes before moving them to a cooling rack. If you like, drizzle with melted chocolate before serving.
For the full recipe with measurements, head to the recipe card at the end of this post.
What are ANZAC Biscuits?
ANZAC Biscuits were made by the wives and family of the Australian and New Zealand Army Corps, and sent to them as the ingredients meant they kept well in transit and didn't go off for a while. I spent a few months in Australia in 2010 and saw references to ANZAC everywhere, but I never actually tried the biscuits until I came home and decided to make them.
What kind of oats should you use?
For these biscuits I used standard porridge oats (also known as scottish oats or rolled oats). They do not have any additional ingredients, so make sure not to get them confused with instant oatmeal which has added sugar and milk powder.
How do you get perfectly round biscuits?
As soon as they come out of the oven get a round cookie cutter, or a glass held upside down, that is larger than the biscuits and put it over each biscuit. Move it in a circular motion, pressing against the sides of the biscuits gently to adjust any irregularities. This is called "scooting" or "hula hooping" the biscuits.
How should the biscuits be stored and can they be frozen?
The baked biscuits will last for up to 2 weeks in an airtight container in a cool place. You can freeze the baked biscuits too, wrap them well or store in a freezer bag for up to 3 months. Put a square of baking paper between each one to stop them from sticking together.
Do you need any electric mixer to make this recipe?
You don't need an electric mixer to make this recipe. They are really quick and easy to make by hand with a spoon or spatula.
Can this recipe be made gluten free?
For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if serving to someone with an allergy or intolerance.
Can this recipe be made dairy free?
For a dairy free version, use a dairy free baking spread instead of butter. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.
Tips for making the ANZAC Biscuits:
- Make sure to leave space between the balls of biscuit dough on the baking trays as they will spread when baking, about 2" should ensure they don't stick together. If you make bigger biscuits, you will need to leave more space.
- Let the biscuits cool on the baking tray for at least 5 minutes (nearer to 10 minutes is ideal) before trying to move them onto a cooling rack. Otherwise they will be too soft and will break or stick to the baking paper.
- These biscuits are great for care packages as they last for a couple of weeks in an airtight container
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Baking trays
- Mixing bowls
- Measuring spoons
- Cooling rack
- Kitchen scales
- Round cutters
- Golden syrup
- Dark chocolate
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More oaty bakes...
ANZAC Biscuits
Ingredients
For the biscuits
- 125 g Plain flour
- 125 g Porridge oats
- 75 g Desiccated coconut
- 125 g Golden caster sugar or regular caster sugar
- 1 tsp Bicarbonate of soda
- ¼ tsp Salt
- 175 g Butter unsalted
- 2 tbsp Golden syrup (40g)
For decoration (optional)
- 75 g Dark chocolate or white or milk if you prefer
Instructions
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line some baking trays with baking paper
- In a mixing bowl, stir together the plain flour, porridge oats, desiccated coconut, golden caster sugar, bicarbonate of soda and salt
- In a pan melt the butter and golden syrup together on a low heat, stirring as it melts
- Pour the butter mixture into the flour mixture and mix it all together well
- Divide the mixture into 14, I used 47g per biscuit. Using your hands, shape them into balls and sightly flatten them. Place onto the baking trays leaving plenty of space in between each one (at least 2 inches)
- Bake for around 12 minutes until golden brown. Let them cool on the tray for at least 10 minutes, then move them to a cooling rack to fully cool
- Stored in an airtight container, the biscuits will last for up tp 2 weeks
Notes
- The best oats to use for this recipe are standard porridge oats (also known as scottish oats or rolled oats).
- I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
- I used golden caster sugar, but you can also use regular caster sugar, or a mix of light brown sugar and regular caster sugar.
- Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup is the closest thing to it, however I've not tested this recipe with light corn syrup.
- You can drizzle biscuits with dark, milk or white chocolate, I prefer dark chocolate but any will be delicious!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Susie @ Fold in the Flour
I've never tried ANZAC biscuits either, but have always wanted to give them a go. Love the dipped chocolate on these! 🙂
Kat Buckley
Give them a go! They are super easy and bound to please the kids 🙂
Sarah Barnes
These look fab Kat. I also think the dipping in chocolate was inspired. Hope your brother knows how lucky he is 🙂
Kat Buckley
Thank you! I hope so too, but he would never admit it hehe.
Lisa
Made these during lockdown and they cheered everyone up at home. Easy to make and taste lovely.
thebakingexplorer
I'm so happy to hear that Lisa!
Priya
I've been looking for a good anzac biscuit recipe and these were amazing! Thanks!!
thebakingexplorer
Thanks Priya!
Emma Bennett
Every time I try to make Anzac cookies they are always far too crumbly and end up more like granola! No idea how I manage it! Always follow the recipe. Same happened with these 🤔
thebakingexplorer
Hi Emma, I'm sorry the recipe didn't turn out how you expected. This recipe always works well for me, but different ingredients and amounts can affect things, or even a differnt oven. Have you tried adding extra oil/butter to stick the mixture together more?
Chloe Blower
Love this recipe, makes me feel like a successful baker for once! So easy to follow and really tasty!
thebakingexplorer
Thank you Chloe! I'm so pleased you enjoyed the biscuits!
Lynne Carver
Hiya. The temperature on this doesn't seem to add up - it says Gas 3/325 F which would be 160 c (140c with fan oven) - but your recipe says 180 c (160c fan oven). Which should it be? Thanks x
thebakingexplorer
Hi Lynne, this recipe was passed onto me from a friend working at a cafe in New Zealand, so I was going off their instructions. I see what you mean about the temperature conversions. I always bake them at 160C Fan. I hope that helps.
Rhiannon
I didn't have bicarbonate of soda so didn't use that, I also substituted the golden syrup for honey and although they didn't bake thin as yours did they still came out tasting delicious. Thank you for sharing!
thebakingexplorer
Hi Rhiannon, I'm so glad you enjoyed them!
Carlyn Bambridge
These are amazing, taste like a very popular British biscuit! Easy to make and had all ingredients to hand.
thebakingexplorer
So glad you liked them Carlyn, thank you so much for the lovely feedback!
Coral Jade
These biscuits are delicious. So easy to make and so tasty. I also dipped them in white chocolate which is also yummy. Can’t compare brought biscuits to homemade ones 😍 x
thebakingexplorer
So pleased you liked them so much Coral! I definitely agree homemade is the best!
Mary
Can,t believe i have left it this long to make these gorgeous Anzac biscuits. So easy and to delicious not sure i can stop at one.
thebakingexplorer
I'm so happy you enjoyed them Mary!
Bindya
These biscuits are amazing! A family favourite. I love your other recipes too!
thebakingexplorer
Thank you so much!
Sarah
I love this recipe & they’re always a hit with everyone whenever I’ve made them! 🫶🏻
Also just wondering, if I wanted to make a double batch amount could I just double the ingredients or is it better to do the batches separately?
Thanks for any advice.
thebakingexplorer
Hi Sarah, I'm so happy you love this recipe! Yes you can just double the ingredient amounts for a double batch 🙂