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Anzac Biscuits

Biscuits· Cookies· Sweet Treats

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Love love LOVE this recipe. Delicious Anzac Biscuits with the perfect chewy centres. 

Anzac Biscuits - New Zealand

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

Anzac Day - Lest We Forget Poppies

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.

Anzac Biscuits - Method for Baking

Interestingly the term ANZAC is protected under Australian 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 generally stick to the general recipe! Who knew? I am not sure if this same Law applies in New Zealand.

Pin It – Anzac Biscuits

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)

Anzac Biscuits

Anzac Biscuits

Yield: 20
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Ingredients

  • 2 cups flour
  • 2 cups packed brown sugar
  • 2 cups rolled oats
  • 1 Cup desiccated coconut
  • 250g Butter
  • 4 TBSP Golden Syrup
  • 2 TBSP Water
  • 1 tsp baking soda

Instructions

  • Set oven to 170C
  • Sift Flour (oops I never do!) 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. Mine were left a minute or two too long today! 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.
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    © Just a Mum
    Category: Biscuits

     

     

    Anzac Biscuits - Recipe

    Thank you so much for stopping by to check out this recipe. Please also follow me on Facebook or Instagram and you can be one of the first to receive my new recipes by subscribing via email in the link below. Your comments are always warmly welcomed and recipe suggestions too!

    Happy Baking!

    Anna

    I will leave you with the very special poem Flanders Fields by Major John McCrae.

     

    Flanders Fields - Anzac Day

    Comments

    1. 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.

      Reply

    2. 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.

      Reply

    3. 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.

      Reply

    4. Ashwini says

      My family liked these biscuits so much. Today made second time. Amazing taste. Thanks 😊

      Reply

    6. 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

      Reply

    7. 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!

      Reply

      • 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.

        Reply

    9. 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.

      Reply

    10. 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!

      Reply

    11. 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!

      Reply

    13. 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

      Reply

    14. 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.

      Reply

    16. 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!

      Reply

    17. 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

      Reply

      • justamumnz says

        Hi, the recipe uses plain white flour. Sorry to hear they weren’t what you were expecting. Hope they tasted good?

        Reply

    18. 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!

      Reply

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