Ask any Australian or New Zealander about the iconic foods that define their countries and you may hear them proudly say Anzac biscuits. No other food holds greater significance to their history—so much so that the name, recipe, and shape are protected by law in Australia. (Read more about the history of Anzac biscuits here.)
Minor variations are permitted and so the recipe has evolved over time (see the excellent addition of coconut), but the key ingredients are oats, butter, and golden syrup—a viscous amber-colored liquid sweetener with a rich caramel flavor—which binds in place of eggs. For those who can’t source golden syrup (Lyle’s is the go-to brand), you can substitute the 2 Tbsp. used in this recipe with 1½ tsp. dark treacle (or unsulfured molasses) mixed with 1 Tbsp. plus 1½ tsp. honey. (Just don’t call it an Anzac biscuit.)
Be sure to use whole old-fashioned oats for perfect results, as instant or quick-cooking oats have a different level of absorbency. The biscuit dough should be firm enough to easily roll or press into balls, and it should be pliable and not crumble apart when flattened with a spoon. Fix a wet dough by adding flour a little at a time, and dry dough with a little melted butter. And as for the 100-year-old debate over whether an Anzac biscuit should be chewy or crunchy? This versatile recipe puts the argument to rest with a biscuit that can be taken either way; simply bake the biscuit for longer for a crispier (and crunchy) finish. —Lara Lee
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What you’ll need
Lyle’s Golden Syrup
$14 At Amazon
Small Saucepan
$155 At Amazon
Medium #40 Cookie Scoop
$17 At Amazon
Parchment Paper
$3 At Amazon
Rimmed Baking Sheet
$30 At Amazon
Recipe information
Yield
Makes about 38
Ingredients
125
40
160
150
100
80
½
½
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 350°F/180°C or if you have a convection oven use 320°F/160°C fan). Heat butter and golden syrup in a small saucepan over medium, stirring, until melted. Remove from heat.
Step 2
Whisk brown sugar, flour, oats, coconut, and salt in a large bowl to combine. Stir baking soda and 2 Tbsp. hot water in a cup until baking soda is dissolved. Pour into butter mixture, stirring to combine. Add butter mixture to dry ingredients and stir until well combined.
Step 3
Scoop out level tablespoonfuls of dough and roll or press into balls. Place balls on 2 parchment-lined large baking sheet, spacing at least 2" apart (you won’t be able to fit them all). Slightly flatten balls with a spoon.
Step 4
Bake biscuits, until golden and edges are slightly firm, 11–13 minutes. For chewier cookies bake 1–2 minutes less, for crispier cookies bake 1–2 minutes longer. Let cool on baking sheets. Repeat with remaining balls of dough.
Do ahead: Biscuits can be baked 2 weeks ahead. Store airtight at room temperature.
Leave a Review
Reviews (71)
Back to TopI was an AFS student in Tasmania, Australia the summer of 1974 before I went to college. I brought the Anzac cookie recipe back with me and they have been a family favorite. My father, 93, loves them and I gave anzacs to my husband when I first met him. I use white sugar, and if you don't have golden syrup-- substiute dark Karo syrup or molasses. Undercook is best- they harden when out of the oven. These freeze well too. Enjoy.
Lisa W
New Jersey
4/22/2021
I have made this cookie for years. Everyone that tastes it wants to have more. Love this recipe
Anonymous
Minneapolis MN
4/22/2021
Anzac Day is not a celebration. It is supposed to be a sombre day of mourning and remembrance. The tradition of two-up and more than a few too many schooners grew out of PTSD-afflicted servicemen heading to RSL Clubs after official ceremonies to drown their sorrows. As an American publication, I'd suggest revising your use of the word "celebrate."
Dimitri
Sydney, Australia
4/22/2021
PLEASE, they are NOT cookies, they are BISCUITS! I know this is hard for Americans as your biscuits are our scones! (Let's not go there.) If it seems wrong for you to call them biscuits then it is perfectly acceptable to simply call them Anzacs but never cookies. Hard to make the genuine article without golden syrup but treacle works pretty well, it just makes the biscuits darker. Golden syrup is essentially liquid sugar. It is sugar one stage more refined than treacle. Thanks for posting the recipe this Anzac weekend.
anniem
New Zealand
4/23/2021
Anzac bickies are absolutely delicious. It's been a few years but I'm going to whip up a batch this year, probably from an ancient family recipe. There is a bit of debate among Aussies as to whether a 'proper' Anzac biscuit is chewy or crunchy. I mean obviously it should be chewy, but I'm willing to hear both sides of the argument. Just to agree with another commenter, I don't think it's right to call Anzac Day a celebration. A better word might be 'commemoration'. But thanks for spreading the word re Anzac biscuits. They are delicious, and delicious things make people happy.
Laura
London, UK
4/23/2021
Every time I eat one of these delicious cookies I celebrate the memory of my dear grandmother - one of the best bakers I ever knew.
John Q. Citizen
The Good Ole US of A
4/24/2021
Delicious. Use an ice cream scoop with quick-release to make 19 perfectly sized biscuits from this recipe.
Mr K
New Zealand
4/24/2021