Anzac biscuits

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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!

cooked anzac biscuit on baking paper lined tray

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.

The ingredients to make Anzac biscuits laid out on a bench top with text overlay.

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.

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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)

Dry ingredients for anzac biscuits in a bowl

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

Butter and syrup in melted in microwave proof jug

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

Three photo collage of baking soda foaming in warm butter and golden syrup

Step four: Add the butter mixture to the dry ingredients, stirring to combine

Anzac biscuit mixture ready to form cookies
Mix the wet and dry ingredients together to form the dough

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)

Uncooked biscuits ready to go in the oven,
Flattening the cookies with a fork is a great task for kids, even little ones

Step six: Bake at 180 degrees celsius for around 8-10 mins until lightly golden but still soft in the middle

Golden baked biscuits ready to go in the oven,

Bake at 180 degrees celsius for around 8-10 mins until lightly golden but still soft in the middle

A child's hand reaching for a golden oat cookie on a white bench top

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.
Snack plate of anzac biscuits with fruit and vegetables

FAQs

Are Anzac biscuits meant to be chewy or crunchy?

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.

Why are Anzac biscuits called Anzac biscuits?

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.

Why are eggs not used in Anzac biscuits?

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

Snack plate of anzac biscuits with fruit and vegetables
Serve anzac biscuits with fresh fruit and veggies and it makes a great snack

If you made my Anzac Biscuit Recipe  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
  •  FOLLOW ME on FACEBOOK,  INSTAGRAM,  PINTEREST to see more kid-friendly food and what I’m getting up to.

Golden Anzac biscuits on a baking paper lined cookie sheet.

Anzac biscuits

An easy Anzac biscuits recipe, A classic in New Zealand and Australia, a chewy oatmeal cookie perfect to make on Anzac day, or anytime during the year
Print Pin Rate
Course: Baking
Cuisine: New Zealand
Keyword: Anzac biscuit recipe, Anzac biscuits, Anzac Day, Australia, Easy Oatmeal Cookie, New Zealand
Servings: 16 biscuits
Calories: 65kcal
Author: Stacey

RATE THIS RECIPE

4.62 from 127 votes

Save This Recipe!

I'll email this post to you, so you can easily come back to it later!

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.
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.

Nutrition

Serving: 1g | Calories: 65kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 39mg | Potassium: 37mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @my_kids_lick_the_bowl or tag #MyKidsLickTheBowl!

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6 Comments

  1. Thanks for the recipe I love Anzac bikkies and so does my son (and husband!) Can I use coconut oil instead of butter?

    1. 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.

    2. 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

  2. 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 😉