ANZAC Biscuits

The ANZAC biscuit is a quintessential Aussie biccie, and is synonymous with ANZAC Day.

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The origins of the biscuit are somewhat unknown. Some theories say the biscuits were sent in care packages to the soldiers in Europe during World War I, as they were eggless and kept for a long time. Other theories are that the soldiers made them in the trenches with the ingredients in their ration packs. This Australian War Memorial post also discusses how the hardtack biscuits, a standard inclusion in soldier’s ration packs, may have been mistaken as the original. However, these biscuits were a far cry from the delicious morsels we’re all familiar with. Whatever the origin, ANZAC biscuits are bloody delicious.

This is the recipe that’s been in my family for as long as I can remember, and in my opinion, they’re the best (but each to their own). I like them on the chewier side, my mum likes them crunchy. Regardless of your preference, they are tasty either way. They also freeze well, which is perfect if you don’t feel the need to eat 30 biscuits in a short amount of time.

ANZAC Biscuits

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Snack
Servings 30


  • 125 grams Butter
  • 1 tbsp Golden Syrup
  • 2 tbsp Boiling Water
  • 1.5 tsp Bicarb Soda
  • 1 cup Rolled Oats
  • 3/4 cup Shredded Coconut
  • 1 cup Plain Flour
  • 1 cup White Sugar


  • Preheat your oven to 150°C.
  • Combine the oats, flour, sugar, and coconut in a large bowl.
  • Over a medium-low heat, melt the butter and golden syrup together.
  • Once the butter and syrup is melted together, combine the bicarb soda and boiling water together in a small bowl or jug, then add it to the butter mix. It will froth up, don't panic.
  • Pour the frothy butter mix into a well in the dry ingredients, and mix until combined.
  • Mop up your drool, because at this stage it smells bloody excellent.
  • Measure out tablespoons of the mix, and squeeze them into balls and pop them onto a lined baking tray. This is a pretty crumbly dough, so you'll need to squeeze it into balls, rather than roll.
  • Place them in the oven for 18-20 minutes. Rotate the tray halfway through so they cook evenly.
  • Once done, allow them to cool on the tray slightly before transferring to a cooling rack to cool completely.


These should be fairly chewy, which is how I like them. If you prefer them crunchier, keep them in the over for a minute or two longer. Just make sure you keep an eye on the colour, so they don’t burn. 

Bon appetit!

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