Love love LOVE this recipe. Delicious Anzac Biscuits with the perfect chewy centres.
Posted April 23 2015, Updated March 13, 2024
The Anzac Biscuit is a very popular biscuit in New Zealand and Australia to commemorate the Anzac’s – the Australian New Zealand Army Corps and their service in World War 1.
There is some dispute as to their origins, many claiming that this biscuit was sent over to our soldiers in World War 1 as they kept well on the long trip, however this has been investigated by the New Zealand Army Museum at Waiouru and found to be a recipe more likely made at home by the women here to fundraise for war efforts – here is the link – About the Anzac Biscuit
We remember our soldiers who served on April 25th with a public holiday and commemorative services held across both countries with the red poppy being the symbol of this day of remembrance.
Interestingly the term ANZAC is protected under Australian Law & New Zealand Law and cannot be used without permission – the Anzac Biscuit is generally exempt from this however you cannot refer to them as a Cookie and you have to stick to the general recipe!
I have previously sought permission from the Ministry of Culture and Heritage to use the term Anzac in my recipes and have been told that it is ok in this general use as long as the recipe is similar and the terms ANZAC and Anzac are respected. (7 May 2019 Associate Advisor, Memorials & Toanga)
Making Anzac biscuits is so easy, first you combine the dry ingredients, then prepare the wet ingredients in a pan, the smell here is amazing. Add this to the wet ingredients and stir through.
This mixture can seem a little dry, but once you work the dough with your hands baking it into balls it comes together.
Make small evenly sized balls then press slightly with a damp hand to flatten, then bake until golden brown. If you prefer your biscuits to have a softer centre bake until just golden, if you prefer them hard and chewy you will need to bake them much longer.
Pin It – Anzac Biscuits
I have created a few other recipes that utilize the delicious flavours of Anzac baking, I hope you give them a try too
Anzac Muffins with Caramel Filling
Delicious Anzac Slice
Anzac Slice with Caramel Centre
With that in mind – here is the recipe I use for Anzac Biscuits, a crunchy on the outside, chewy on the inside treat.
Recipe Makes 36 Biscuits (You can easily halve this recipe if you need to)
The Best Anzac Biscuit Recipe
Anzac Biscuits
Delicious Anzac Biscuit recipe, crunchy on the outside, soft in the middle
Ingredients
- 2 Cups Plain White Flour, 300 grams
- 2 Cups Brown Sugar, packed, 400 grams
- 2 Cups Rolled Oats, 190 grams
- 1 Cup Desiccated Coconut, 75 grams
- 250g Butter
- 4 Tablespoons Golden Syrup, 60mls
- 2 Tablespoons Water, 30mls
- 1 teaspoon Baking Soda
Instructions
- Set oven to 170ºC Bake (340ºF)
- Place flour into a large mixing bowl and add brown sugar, rolled oats and coconut and mix well - I find if I use a whisk the lumps of unmixed brown sugar rise to the top so I can use my fingers to break this up.
- In a small saucepan heat the butter slowly until completely melted then and add the Golden Syrup and water.
- Once combined remove from the heat and add the baking soda - whisk together until completely combined.
- Make a well in the dry ingredients and pour in the butter mixture and combine the ingredients well. It may seem a little dry and crumbly but it will come together when you form the balls of mixture.
- Spray an oven tray with oil and greaseproof paper and roll tablespoons of the mixture well in your hands to form a ball - repeat with remaining mixture, set approx. 1.5 inches apart to allow for mixture to spread, there is no need to press down with a fork.
- If baking with two trays set your oven to multi-bake and you can bake all of them a the same time!
- Bake biscuits for approximately 10-12 minutes - until they just begin to turn golden brown then remove from oven - they will firm up on standing.
- Allow to cool for 5 minutes on the tray then remove to a wire rack until completely cool.
- Store in an airtight container for up to a week.
- Enjoy!
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 284Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 163mgCarbohydrates: 42gFiber: 2gSugar: 23gProtein: 3g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
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Happy Baking!
Anna
I will leave you with the very special poem Flanders Fields by Major John McCrae.
Chris Thompson says
Made these today, yumm. Just as well I didnt make Countdown’s online recipe.. Look at the temp for a fan oven.. Oven fire material. Here is the link
https://www.countdown.co.nz/recipes/snacks/2969/classic-anzac-biscuits?utm_source=sfmc&utm_medium=email&utm_campaign=F2444_WWWSpecials
They know about it but refuse to fix it.
justamumnz says
220 fan forced would make them quite crispy wouldn’t it!!
Elise says
The best Anzac recipe I’ve tried. They don’t totally flatten out to nothing like others I have tried and actually make a nice biscuit.
justamumnz says
I’m so pleased to hear it
Jill Southee says
I like more of a a crispy anzac biscuit and find using brown sugar makes these biscuits a bit soft. Is using white sugar the answer to having a crispy anzac?? With thanks.
justamumnz says
These will get crispier the longer you cook them
Kuia Byford says
Hi, ive just made these they are so nice and the recipe makes heaps, can they be frozen?, thsnks for the recipe.
Ashwini says
My family liked these biscuits so much. Today made second time. Amazing taste. Thanks 😊
Angela Thomson says
Can I leave out the coconut
justamumnz says
You will need to replace it with something.
Jeni says
Oh my goodness, this recipe is DEVINE. I made these on a rainy day Labour weekend with my 4 yr old. The recipe was simple to follow & easy for my son to help with. The biscuits came out with a delicious crunch on the outside & a scrumptious chewy centre. Soooooo good & definitely adding this to my cookbook
justamumnz says
That is wonderful! Thank you so much for that feedback.
Melody says
Anna~ i live in the USA, what would be a good substitute for the golden syrup? Could you post a picture of it and maybe the ingredients/nutrition label so I can find a replacement? I would love to make these, they look and sound amazing!
justamumnz says
I believe in the US there are brands such as Kings Golden Syrup and Lyles. There isn’t a direct substitute as it’s quite a unique flavour. See if you can find the Lyles brand online, a tin of golden syrup lasts a long time.
Lorraine says
From the picture it looks as though your biscuits included nuts. Am I correct?
justamumnz says
No, just what’s listed in the ingredients.
Tina Koch says
I have to agree this would have to be the best Anzac biscuit recipe out of the many I’ve tried. I made half a recipe and added half a cup each of sunflower and pumpkin seeds for extra crunch. I rolled the mixture into walnut sized balls and did flatten them on the trays because that’s my preference. When cooked the half recipe made 30 x 7cm diameter sized biscuits and they were delicious.
cjjane@xtra.co.nz says
These Anzac biscuits are sooo good and so simple to make. Slightly chewy which is a winner in my family. Every recipe I have tried from this site has been a winner, off to try number 4 recipe today, cinnamon pinwheel scones!
justamumnz says
That’s so lovely to hear ☺️
Ash says
I really enjoyed baking these and my family thought they were really good too! Even my brother who currently doesn’t like any of my baking but used to be the biggest eater of it. So I will definitely be making these again!
Steph says
Yum, yum, yum, yum yum … the best Anzac biscuits I’ve ever made – thankyou!
justamumnz says
That’s great to hear! Thank you ☺️
Jen says
You could also try Molasses. I live in America now and they don’t have Golden Syrup, it’s almost the same. I’m making them today
Karina says
I made these just in time for Anzac Day tomorrow and they turned out perfectly. I will drizzle half with chocolate for the chocolate lovers in my family.
justamumnz says
Great! We just made some too 🙂
Ev says
Just made these and they are amazing! 🙂 Best ANZAC biscuits I have ever made! 🙂
Pip says
Really want to make these but don’t have any golden syrup left in these Covid-19 times. Do you think they would work with maple syrup or honey? Thanks!
justamumnz says
Yes I’d use honey or maple syrup, will have a different flavour but still good ☺️
Fiona Wstdon says
Hi there, I tried this recipe and used plain flour as the type of flour wasn’t specified. The biscuits didn’t flatten out so I assumed that I should’ve used self raising flour instead. Any feedback would be great, thanks Fiona
justamumnz says
Hi, the recipe uses plain white flour. Sorry to hear they weren’t what you were expecting. Hope they tasted good?
Sue R says
Hi Anna,
I made these this past ANZAC day and they were fabulous. Just perfect. I made 20 large ones and it had just the right amount of crisp outside and a touch of chewiness inside just how I like. They didn’t even last one day 🙂 This recipe will be the one I use from now on. Thanks!
justamumnz says
Thank you for your feedback! I’m so glad you enjoyed them