The Best Ever ANZAC Biscuits: A Timeless Recipe Worth Sharing

As ANZAC Day approaches, many Australians return to one of our most enduring traditions – baking ANZAC biscuits. Simple, hearty and full of history, these biscuits have been passed down through generations, originally made to send to soldiers overseas because they kept well on long journeys.

Today, they’re more than just a recipe. They’re a way to pause, reflect and remember – while filling the kitchen with that unmistakable golden syrup aroma that feels like home.

Whether you like yours chewy or a little crisp, this classic recipe is one you’ll come back to year after year.

The Best Ever ANZAC Biscuit Recipe

Ingredients

1 cup rolled oats
1 cup plain flour
1 cup desiccated coconut
¾ cup brown sugar
125g butter
2 tbsp golden syrup
1 tsp baking soda
2 tbsp boiling water

Method

Preheat oven to 160°C (fan-forced) or 180°C conventional.
Line a baking tray with baking paper.
In a large bowl, combine oats, flour, coconut and sugar.
In a saucepan, melt butter and golden syrup over low heat.
In a small bowl, mix baking soda with boiling water, then add to the butter mixture. (It will foam slightly.)
Pour the wet mixture into the dry ingredients and mix well.
Roll tablespoons of mixture into balls and place on tray, leaving space to spread.
Flatten slightly with a fork.
Bake for 10–15 minutes, depending on whether you prefer chewy (shorter) or crisp (longer).
Allow to cool on the tray before transferring.

Tip
For chewier biscuits, take them out when they’re just golden. For a crunchier finish, leave them in a little longer until deep golden brown.