Anzac Biscuits (Cookies)

Prep Time
Cook Time
Ready In

"Crunchy biscuit, old aussie favourite, goes back to world war 1 when mothers and wives sent then to their sons, husbands battling in the war front, they do have a density to be on the dry side but that is what them so travelable as they were often 2 or 3 months in transit."

Original recipe yields 32 servings


  • Serving Size: 1 (12.6 g)
  • Calories 50.1
  • Total Fat - 2 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 4 mg
  • Sodium - 44.5 mg
  • Total Carbohydrate - 7.5 g
  • Dietary Fiber - 0.4 g
  • Sugars - 4.1 g
  • Protein - 0.7 g
  • Calcium - 2.5 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 150 degree Celsius.

Step 2

Grease 2 biscuit trays.

Step 3

Sift flour into bowl, mix in coconut, sugar and oats.

Step 4

Melt butter and syrup in small saucepan over a low heat.

Step 5

Mix bicarbonate of soda and boiling water together, add to butter and syrup mixture. Stir this mixture into the dry ingredients, combining well.

Step 6

Place 16 tablespoons of mixture onto each tray, placing 3cm apart.

Step 7

Bake for 20 minutes.

Step 8

Leave on tray until cold (will firm up as they cool).

Step 9

Store in an airtight container.

Tips & Variations

No special items needed.



Flavor, crispness, texture just perfect! I baked mine at 350ºF. One tray for almost 20 minutes, and they were a little on the dark side, but ok The other tray was for about 18 minutes and they were perfect. I used a 1 Tablespoon scoop on parchment covered trays and got 26 biscuits. Ok, 24. Oops, now there are 22. I must say, I have never met an Anzac biscuit that I didn't love!

review by:
(27 Sep 2020)


A very flavorful, crisp cookie (biscuit). I baked the first batch for 20 minutes, which was too long, so did the second for 15 minutes. These spread out a lot so leave space between them. Also, using your tablespoon size mounds, I only ended up with 16 cookies, not 32, and cookies were quite large. I will use a smaller scoop next time.

review by:
(23 Apr 2017)

Smells Like Salad

This is what a I call the perfect cookie (biscuit in your neck of the woods): thin, crispy but not too buttery. I had to sub honey for the golden syrup which I can find it although it has a "gourmet" price tag. For fun, I replaced half of the butter with coconut oil. Baked at 300 degrees F for exactly 15 minutes on a parchment lined jelly roll pan. Served with English Breakfast tea for Elevenses earlier today. Prepared for the First Time Tag game. Note: It does help to have those ingredients in correct order and also I think you meant 16 tablespoons not teaspoons. Thanks, ImPat for posting!

(31 May 2016)