Old Fashioned Anzac Biscuits

Every year on ANZAC Day, I bake these old fashioned Anzac biscuits to share with my family and friends. You can make these sweet, oaty biscuits in less than 20 minutes with just a few simple ingredients.

Four freshly baked anzac biscuits stacked in a pile on a wooden chopping board next to fresh white flowers.

Originally made in World War 1 by wives and mothers of New Zealanders and Australians who sent them by ship to soldiers. 

Old fashioned Anzac biscuits were created as a baking treat that would keep on their 2-3 month journey across the sea. No eggs were used to make sure they wouldn’t spoil, instead golden syrup was used as a binder. 

Biscuits and cookies are one of my favourite things to bake here in the cottage, you can find my chunky chocolate chip cookies, gooey macadamia nut cookies and even pumpkin chocolate chip cookies

This recipe is made using simple, old fashioned ingredients that you will most likely have in the pantry already.

Why Are These Old Fashioned Anzac Biscuits So Good? 

  • Simple pantry ingredients
  • Super affordable to make – great frugal recipe
  • Sweet, soft and filled with delightful golden syrup flavour
  • Quick to make in less than 20 minutes
Stack of four anzac biscuits with crumbs of biscuit all around. They are sitting on baking paper.

Anzac Biscuit Ingredients

Flour – All-purpose flour, and of course, unbleached!
Baking Soda – Helps create a chewy biscuit
Butter – 
I always bake with salted butter, but you can use unsalted if you like. 
Brown Sugar – 
Use light brown sugar for these cookies and pack the cup firmly when measuring. Cookies made with brown sugar will be soft and moist.
White Sugar – To add a little crunch to the outer of the cookies, white sugar will do this.
Golden Syrup – 
Instead of using egg as a binder, golden syrup is used instead. This also adds a rich treacle flavour to the biscuits.
Rolled Oats – Rich in fibre, oats add texture and a lovely nutty flavour.
Shredded Coconut – To add texture and flavour but also helps bind the biscuits together.

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Four freshly baked anzac biscuits stacked in a pile on a wooden chopping board next to fresh white flowers. There are cookie crumbs all over the board

Old Fashioned Anzac Biscuit Recipe

  1. Preheat the oven to 140 degrees on the fan bake.
  2. Sift flour into a large bowl and add the brown sugar, white sugar, rolled oats and coconut.
  3. In a small saucepan, melt the butter and golden syrup together.
  4. Add the baking soda into the boiling water and mix. This should fizz up. 
  5. Pour the butter mixture and baking soda mixture into the dry ingredients. Mix to combine.
  6. Line a cookie sheet with parchment paper. Spoon out 16 even balls of dough. Try this handy cookie scoop to get even biscuits. 
  7. Bake in the oven for 12-15 minutes or until golden brown. You don’t want them to overcook, so keep an eye on them.
  8. Let them cool down for 5 minutes – if you can wait that long! Enjoy. 

You can get the full printable recipe below. 

Anzac Biscuit FAQ’s

What Are The Best Oats to Use?

Rolled or old fashioned oats are best for this recipe but you could try steel cut if you prefer. I wouldn’t recommend instant oats as they are too powdery for this recipe.

Do I Need To Use Golden Syrup?

The golden syrup holds these biscuits together so you don’t need eggs for this recipe. If you don’t use golden syrup, they might crumble and not hold together. You could try date syrup but it isn’t as sticky as golden syrup. It is also a wonderful sweetener that gives Anzac biscuits their unique flavour. 

Can I Just Use White Or Brown Sugar?

Yes! You can substitute either sugars 1:1. New Zealand recently had a brown sugar shortage so I just substitute for white sugar (3/4 total) or vice versa. 

How To Store Anzac Biscuits?

In an airtight container, these can be stored for months, but I’d recommend keeping them for only a few days (if they last that long).

Close up of anzac biscuit on baking paper and wooden chopping board. There are white flowers laying next to the cookies.

Tips to Make The Best Anzac Biscuits: 

  • Make sure you slightly under bake them because they’ll keep cooking after they come out of the oven. This will keep them soft and moist. 
  • Leave them to cool on a wire rack after removing them from the hot baking tray. This will stop them from cooking further, but be careful not to break them!
  • The brown sugar keeps the biscuit moist, but the white sugar makes them crisp. 
  • Use golden syrup to get a well bonded biscuit. 

Looking For More Yummy Baking Recipes? Try These!

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Yield: 16 Biscuits

Old Fashioned Anzac Biscuits

Four anzac biscuits stacked on top of each other. They are sitting on a wooden chopping board with brown parchment paper.

Every year on ANZAC Day, I bake these old fashioned Anzac biscuits to share with my family and friends. You can make these sweet, oaty biscuits in less than 20 minutes with just a few simple ingredients.

Prep Time 5 minutes
Cook Time 12 minutes
Additional Time 3 minutes
Total Time 3 minutes

Ingredients

  • 1 cup all purpose flour
  • 1 1/2 cups rolled oats
  • 1/2 cup shredded coconut
  • 1/2 cup brown sugar, packed
  • 1/4 cup white sugar
  • 2 tbsp golden syrup
  • 125g butter
  • 1 tsp baking soda
  • 2 tbsp water, boiled

Instructions

    1. Preheat the oven to 140 degrees on the fan bake.
    2. Sift flour into a large bowl and add the brown sugar, white sugar, rolled oats and coconut.
    3. In a small saucepan, melt the butter and golden syrup together.
    4. Add the baking soda into the boiling water and mix. This should fizz up.
    5. Pour the butter mixture and baking soda mixture into the dry ingredients. Mix to combine.
    6. Line a cookie sheet with parchment paper. Spoon out 16 even balls of dough. Try this handy cookie scoop to get even biscuits.
    7. Bake in the oven for 12-15 minutes or until golden brown. You don't want them to overcook, so keep an eye on them.
    8. Let them cool down for 5 minutes - if you can wait that long! Enjoy.

Notes

What Are The Best oats to use?
Rolled or old fashioned oats are best for this recipe but you could try steel cut if you prefer. I wouldn’t recommend instant oats as they are too powdery for this recipe.

Do I Need To Use Golden Syrup?
The golden syrup holds these biscuits together so you don't need eggs for this recipe. If you don't use golden syrup, they might crumble and not hold together. You could try date syrup but it isn’t as sticky as golden syrup. It is also a wonderful sweetener that gives Anzac biscuits there unique flavour.

Can I Just Use White Or Brown Sugar?
Yes! You can substitute either sugars 1:1. New Zealand recently had a brown sugar shortage so I just substitute for white sugar (3/4 total) or vice versa.

How To Store Anzac Biscuits?
In an airtight container, these can be stored for months, but I'd recommend keeping them for only a few days (if they last that long).

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 166Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 140mgCarbohydrates: 23gFiber: 1gSugar: 11gProtein: 2g

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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