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.
Originally made in World War 1 by wives and mothers of New Zealanders and Australians who sent them by ship to soldiers.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.
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
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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Old Fashioned Anzac Biscuit Recipe
- Preheat the oven to 140 degrees on the fan bake.
- Sift flour into a large bowl and add the brown sugar, white sugar, rolled oats and coconut.
- In a small saucepan, melt the butter and golden syrup together.
- Add the baking soda into the boiling water and mix. This should fizz up.
- Pour the butter mixture and baking soda mixture into the dry ingredients. Mix to combine.
- Line a cookie sheet with parchment paper. Spoon out 16 even balls of dough. Try this handy cookie scoop to get even biscuits.
- 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.
- 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).
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!
- Chunky Chocolate Chip Cookies
- Pumpkin Spice Chocolate Chip Cookies
- Melting Shortbread Cookies
- Soft Macadamia Nut Cookies
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