The Best Homemade ANZAC Biscuits

With ANZAC Day just around the corner, there’s no better time to bake a batch of the classic ANZAC biscuit. Buttery, soft in the centre and golden-crisp on the edges, these humble biscuits are not only rich in flavour — they’re rich in history too.

Originally made to send to soldiers during wartime, they’ve since become a treasured part of Australian tradition. And if you’ve only ever had the store-bought kind, trust me — a homemade batch is in a league of its own.

This is the recipe I come back to every year. It’s simple, no-fuss, and egg-free. The coconut toasts beautifully in the oven, the golden syrup gives that signature flavour, and the result is a biscuit that’s sweet, satisfying, and incredibly moreish.

Whether you’re baking for remembrance or simply want something comforting to go with a cuppa, these are the biscuits to make.

ANZAC Biscuit Recipe

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 15 biscuits
Calories: ~202 per biscuit

Ingredients

• 1 cup (125g) plain all-purpose flour

• 1 cup (120g) rolled oats

• 1 cup (80g) fine shredded coconut

• ¾ cup (150g) granulated sugar

• ⅔ cup (150g) unsalted butter

• 2 tablespoons (43g) golden syrup

• ½ teaspoon (3g) baking soda

• 2 tablespoons (40g) water

Instructions

1. Preheat the oven to 180°C (350°F) and line two baking trays with baking paper.

2. Combine dry ingredients. In a large mixing bowl, stir together the flour, oats, coconut, and sugar.

3. Melt the butter mixture. In a small saucepan over low heat, melt the butter and golden syrup. Once fully melted, stir in the baking soda. It may bubble up a little — that’s perfectly fine.

4. Mix wet and dry. Pour the warm butter mixture over the dry ingredients and stir until just combined. The dough should be slightly tacky and hold together when pinched.

• If the dough feels dry, add a splash of water or milk.

• If it feels too sticky, sprinkle in a touch more flour.

5. Shape the biscuits. With damp hands, scoop out heaped tablespoons of dough and shape into flattened rounds roughly 5cm wide. Place them on the baking trays, leaving about 5cm between each.

6. Bake.

• For soft, chewy biscuits: bake for 12 minutes

• For crunchier biscuits: bake for 15–18 minutes
  Let them cool on the tray — they’ll firm up as they cool.

7. Store or enjoy. These biscuits are beautiful warm or at room temperature. Store in an airtight container:

• Up to 1 week at room temperature

• Up to 2 weeks in the fridge

• Up to 2 months in the freezer
  To refresh, pop them in the oven for 5–10 minutes at 100°C (210°F) and allow to cool slightly.

Make a batch, maybe even two — they won’t last long.

#ANZACDay #LestWeForget #HomeBaking #BiscuitRecipe