Anzac Biscuits

Name: Anzac Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Australian
Ingredients: 1 cup plain flour, all-purpose flour; 1 cup rolled oats; 1 cup desiccated coconut, unsweetened; ¾ cup white sugar, preferably caster or superfine; 150 g (5 oz) unsalted butter; 4 tbsp golden syrup; 1 tsp baking soda, bicarbonate soda

Golden Anzac biscuits on a wire cooling rack with small Australian flags. — Golden Anzac biscuits cooling on a rack.

Golden, buttery Australian biscuits made with oats, coconut and golden syrup. Bake them crisp or take them out a little earlier for a chewier centre.

By Cookin' KitchenOctober 19, 2026

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Total: 30 minutes
Makes: 16 biscuits

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Makes: 16 biscuits

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Recipe

Anzac Biscuits

Golden, buttery Australian biscuits made with oats, coconut and golden syrup. Bake them crisp or take them out a little earlier for a chewier centre.

Cookin' · https://cookin.club/recipes/anzac-biscuits

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Makes: 16 biscuits

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Ingredients

16 biscuits

For 16 biscuits

1 cup plain flour, all-purpose flour
1 cup rolled oats
1 cup desiccated coconut, unsweetened
¾ cup white sugar, preferably caster or superfine
150 g (5 oz) unsalted butter
4 tbsp golden syrup
1 tsp baking soda, bicarbonate soda

Equipment

Oven
Baking trays
Bowl
Saucepan
Wire rack

Instructions

Step 1: Preheat the oven to 180°C/350°F (160°C fan forced).
Step 2: Line 2 baking trays with baking paper.
Step 3: Mix the flour, oats, coconut and sugar together in a bowl.
Step 4: Put the butter and golden syrup in a saucepan over medium-high heat. Stir until the butter has melted.
Step 5: Add the baking soda and stir to combine. The mixture will fizz; this is normal. Immediately remove the saucepan from the heat.
Step 6: Pour the butter mixture into the dry ingredients and mix until just combined. The mixture will be crumbly, but it should stick when pressed together.
Step 7: Press 1 tablespoon of mixture into a ball, then flatten it into a patty. Place the patties on the prepared trays, 2.5 cm/1 inch apart. Thinner patties bake up crisper; thicker patties have a chewier centre and crisp edges.
Step 8: Bake for 15 minutes, swapping the trays halfway through, or until deep golden. For chewy biscuits, bake for 12 minutes.
Step 9: Leave the biscuits on the trays for 5 minutes. Transfer them to a wire rack to cool; they harden as they cool.

Notes

Substitutions and storage

For each tablespoon of golden syrup, use 1 tablespoon of light molasses or treacle plus 3 tablespoons of honey or light corn syrup.

Store the biscuits in an airtight container. They stay crisp for about a week, then may soften but remain good for another week. To crisp softened biscuits, heat them in a 180°C/350°F oven for 5 minutes.

Oats vary in absorbency. The dough should hold together when rolled without sticking to your hands, and flatten without crumbling. If it is too sticky, add flour; if too dry, add melted butter.

Nutrition per biscuit

Calories: 74 kcal
Fat: 1.6 g
Saturated fat: 1.2 g
Carbohydrates: 14 g
Sugar: 6.9 g
Fiber: 0.8 g
Protein: 1.1 g
Sodium: 56 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

These Australian biscuits combine oats and coconut with the buttery, toffee-like flavor of golden syrup. Bake until deep golden for crisp edges, or use the shorter baking time for a chewier biscuit.

Anzac Biscuits