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Anzac Biscuits

Originally created in 1915 and sent out to Australian and New Zealand (ANZAC) soldiers during WW1 in care packages because they have a long shelf life. I absolutely love Anzac biscuits, not just because of the flavour (buttery oats, golden syrup and coconut - yes please) but because they're incredibly simple to make, a one-bowl wonder, minimal equipment needed and cheap, with most ingredients probably already in your kitchen cupboards. The debate on whether they should be chewy or crispy goes on, I like mine chewy but if you want theme crisp, just bake them for an extra few minutes.

Total time to make : 20 minutes Time to prep : 10 minutes

Time to bake : 10 - 12 minutes

Servings : 12 cookies


120g rolled oats

80g desiccated coconut

125g plain flour

120g caster sugar

140g salted butter

6 tbsp golden syrup

1 tsp bicarbonate of soda


  1. Preheat a fan oven to160C and line 2 baking trays with baking paper

  2. In a large mixing bowl, mix the rolled oats, coconut, flour and sugar together

  3. In a small saucepan, melt the butter with the golden syrup over a medium heat until it's liquid (low heat because we don't want it to be too hot, just warm), remove from the heat and add in the 1 tsp of bicarbonate of soda, it will begin to fizz, that's normal

  4. Pour the melted mixture in with the dry and use a spatula or spoon to mix together

  5. Using heaped tablespoons, measure out each biscuit and use your hands to roll into a ball. Place on the baking sheet and gently push down to slightly flatten, they will continue to spread when baking, allow an inch or two between each biscuit to allow this

  6. Bake for 10 - 12 minutes* until golden brown, remove from the oven and keep them on the baking tray until they're cool enough to touch. They will continue to bake on the hot baking tray so don't worry if they look a little underdone. Once they are cool enough to touch, transfer them to a wired cooling rack

Nutritional Information

(per cookie)

310 calories

4g protein, 31g carbs, 18g fat

Good to know:

  • This is a very forgiving batter, if you think it's too buttery, add more flour, if you think it's too dry, add more melted butter

  • You can also use light or dark brown sugar for a more molasses taste

  • Bake for 12 - 14 minutes if you prefer them crispy, but do keep in mind they continue to bake and crisp up outside the oven!

  • For perfectly round biscuits, use a large cookie cutter to spin round each biscuit quickly as soon as it's out the oven

  • You could use maple syrup instead of golden syrup

  • Store in an airtight container for up to 2 weeks (woohoo!) they will get chewier over time but you can warm them up for a few minutes in an oven if you prefer them crisp. Can be stored for up to 3 months in the freezer - either as raw dough or as baked biscuits

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