Anzac biscuits
This Anzac Biscuit recipe is one of the most made recipes in my house. Mainly because it is so easy and made with basic ingredients that I always have on hand in the pantry. Oh, and also because it’s a recipe my kids can make… and they LOVE to bake!
Why This Recipe Works
- A delcious soft oat cookie
- An easy recipe, perfect for kids to make
- The perfect way to commemorate ANZAC day.
The history of Anzac biscuits
My understanding, and please forgive me if I am wrong…
I believe Anzac biscuits originated during World War 1. When Australian and New Zealand women made these (or very similar) cookies to send to Husbands, Brothers, Uncles and Relatives fighting in the war.
Anzac biscuits have a relatively long shelf life compared to many biscuits which means these cookies traveled well to troops on the other side of the world
If you are an Australian or Kiwi (I’m a kiwi, by the way, born in the Waikato, currently living in Tauranga) you will know what ANZAC stands for
If you are one of my readers from the northern hemisphere you may not have come across this acronym before
ANZAC stands for Australian New Zealand Army Corps. This Army Corps was formed during World War 1 and was made up mainly of New Zealand and Australian soldiers (although I believe from time to time other countries may have been part of it).
The ANZACs fought in the Gallipoli campaign and on the 25th of April each year we commemorate these soldiers.
ANZAC biscuits get made all year round, but many people see out a recipe to make Anzac biscuits on Anzac Day, 25 April.
Ingredients you will need
To make Anzac biscuits you will need rolled oats, flour, desiccated coconut, sugar, and baking soda. You will also need golden syrup and butter.
Ingredient Notes and Substitutes
- Rolled oats: You can use either traditional rolled oats or quick cook oats.
- Flour: This recipe will work with gluten free flour.
- Butter: This recipe will work with coconut oil or a full fat
- Sugar: You can substitute white sugar with caster sugar or brown sugar.
- Golden syrup: You. canuse maple syrup as an alternative. You may need less water as it is a thinner syrup.
This recipe makes. a soft chewy Anzac Biscuit. If you want a crunchy Anzac biscuit you just need to make 3 tweaks to this recipe up the butter by 10g so you have 60g in total, up the sugar to one-third of a cup and cook the biscuit for slightly longer.
How to make Anzac Biscuits
Below are illustrated step-by-step instructions to make my Anzac Biscuits, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Put the first 4 dry ingredients in a mixing bowl, stir (flour, oats, coconut, sugar)
Step two: Melt the butter, this can be done in the microwave, low power to avoid splashing. Or in a small saucepan on the stovetop.
Add the golden syrup to the melted butter and stir
Step three: Dissolve the baking soda in the water then add this to the butter syrup mix, kids will love watching the butter and syrup foam
Step four: Add the butter mixture to the dry ingredients, stirring to combine
Step five: Roll into small teaspoon-sized balls and place them onto a lined baking tray or sheet. Very gently squish the balls with a fork (a great kids job)
Step six: Bake at 180 degrees celsius for around 8-10 mins until lightly golden but still soft in the middle
Bake at 180 degrees celsius for around 8-10 mins until lightly golden but still soft in the middle
Top Tips
Here is how you can make these Anzac cookies perfectly every time!
- Check the Anzac Biscuits regularly when they are baking, they can go from lightly golden to overcooked quite quickly.
- If you find the anzac biscuit dough a little sticky, dampen your hands, and the for/spoon this will stop the batter sticking to you.
FAQs
Anzac biscuits can be either chewy or crunchy, it is a matter of personal preference. This is a chewy and soft recipe, for a crunchy Anzac biscuit increase the butter and sugar content and cook the biscuits for a little longer.
Anzac biscuits originated during World War 1. ANZAC stands for Australian New Zealand Army Corps. This Army Corps formed during World War 1 and was made up mainly of New Zealand and Australian soldiers. The ANZACs fought in the Galipoli campaign and on the 25th of April each year we commemorate these soldiers.
Anzac biscuits originated during World War 1, at this time eggs were expensive and cookies without eggs had a longer shelf life.
More Recipes You’ll Enjoy
- Basic banana oat baby cookies - This recipe is very basic, no sugar added so the perfect cookie for the youngest members of your family
- Orange Choc Chip Oat Cookies - A low sugar easy to make chocolate chip cookie
- Lemon Cookies
- Apple Cookies
- Banana Oatmeal Cookies
- Best Lactation Cookies - A cookie for breastfeeding mums
- Condensed Milk Chocolate Chip Cookies - A yummy recipe that brings back memories of childhood (an oaty twist on the Edmonds Santé Biscuits)
Anzac biscuits
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Ingredients
- ½ Cup flour
- ½ Cup desiccated coconut
- ¾ Cup rolled oats
- ¼ Cup sugar
- 50 g butter
- 1 tablespoon golden syrup
- ½ teaspoon baking soda
- 2 tablespoon water
Instructions
- Watch the short recipe video, it was something I put together showing my then 2 year old son making these biscuits. A few small things have changed in the recipe that is now published but the video is still a very good guide, and super cute!
- Put the first 4 dry ingredients in a mixing bowl, stir
- Melt the butter, this can be done in the microwave, low power to avoid splashing.
- Add the golden syrup to the melted butter and stir
- Dissolve the baking soda in the water then add this to the butter syrup mix, kids will love watching the butter and syrup foam
- Add the butter mix to the dry ingredients and stir
- Roll into small teaspoon-sized balls and place onto a baking paper-lined tray
- Very gently squish the balls with a fork (a great kids job)
- Bake at 180 degrees celsius for around 8-10 mins until lightly golden but still soft in the middle
- Lick the spoon
Video
Notes
- Check the Anzac Biscuits regularly when they are baking, they can go from lightly golden to overcooked quite quickly.
- If you find the Anzac biscuit dough a little sticky, dampen your hands, and the for/spoon this will stop the batter from sticking to you.
Ingredient Notes and Substitutions
- Rolled oats: You can use either traditional rolled oats or quick cook oats.
- Flour: This recipe will work with gluten-free flour.
- Butter: This recipe will work with coconut oil or a full fat
- Sugar: You can substitute white sugar with caster sugar or brown sugar.
- Golden syrup: You can use maple syrup as an alternative. You may need less water as it is a thinner syrup.
Nutrition
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Thanks for the recipe I love Anzac bikkies and so does my son (and husband!) Can I use coconut oil instead of butter?
I haven't tried it Sally. But I will next time I make a batch and post how it goes. I am not all that hopeful... As I suspect like margarine, they will just spread across the tray.. but you never know.
Hi Sally. Tried it with coconut oil today and worked fine. Made a crisper biscuit than with butter.. Which for my youngest toothless wonder was a bit too hard to handle but for those with teeth it would be fine. And it also makes the recipe dairy free
Yum...
Liv loves Anzacs too. Well, she loves almost anything I bake. Sweet stuff that is. Not too much luck with savoury stuff yet! The recipe I use uses canola oil where the golden syrup, oil and water are heated in the microwave for 30 seconds before putting in the baking soda which fizzes immediately 😉
I will have to give that a go