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7 Anzac Biscuits stacked in a pile with 2 in front and one to the side with a glass of milk to the right on a lack marble surface.

Anzac Biscuits

These chewy Anzac Biscuits are delicious. They are super quick and easy to make. You can have a batch of these ready in under 30 minutes. Do you prefer yours crispy? No problem, just bake these longer. These flatter shaped Anzac Biscuits also make THE BEST 'Anzac Biscuit Ice-cream Sandwiches' too…read on.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Dessert, Snack, Sweet
Cuisine: Australian, New Zealand
Keyword: baking, compote, dessert, easy, quick, snack, sweet
Servings: 15
Calories: 200kcal
Author: Katrina | Katy's Food Finds


  • bowl
  • small saucepan


  • 1 cup oats whole (110gm)
  • 1 cup plain flour (150gm)
  • 3/4 cup coconut dessicated (75gm)
  • 1 cup brown sugar (200gm)
  • 1/4 cup golden syrup
  • 125 g butter
  • 1/2 tsp baking soda
  • 2 tbsp boiling water
  • 2 tsp ground ginger optional


  • Preheat the oven to 160°C (fanbake) or 180°C. Line 2 baking trays with baking paper.
  • In a large bowl, combine all the dry ingredients (except for the baking soda) and stir so they are all mixed together.
  • In a small saucepan, add the butter and golden syrup and stir over a low heat, until butter is melted. Mix together the baking soda and boiling water, and pour this mixture into the melted butter. Stir together to combine. The mixture should froth a little.
  • Pour the butter mixture into the dry ingredients and stir to combine. Roll mixture into golf sized balls (slightly smaller) and place on the baking trays spaced about 5-6cm apart to allow for spreading. Flatten each ball slightly (don't flatten them by much, as they will flatten more during cooking).
  • Place the trays in the oven and bake as follows:
    For chewy biscuits: 10-12 minutes - remove from oven and cool 5 mins on trays.
    For crispy biscuits: 15-18 minutes - remove from oven and cool 5 mins on trays.
    After 5 mins resting on the oven trays, transfer them to a resting rack to cool completely.
    Remember that every oven is different so check your biscuits either side of these times and know that they will harden on the trays and when resting too.
  • Anzac Biscuits will keep several weeks in an airtight container (if they last that long!) but I would suggest freezing them after 5 days. The biscuits may soften slightly after a few days.


There are so many Anzac Biscuit recipes out there and they mostly all use the same ingredients but just with varying quantities of each. The main ingredients in Anzac Biscuits are: Oats, Flour, Sugar, Coconut, Butter, Bi-carb Soda, Golden Syrup (or treacle) and a little water.
  • Sugar - you can use brown sugar, raw sugar or white sugar. The brown sugar gives a darker colour to your Anzac Biscuit. I have used all brown sugar in this bake but often add 50/50 brown and white sugar. Some say brown sugar gives chewier biscuits and others say white sugar gives chewier biscuits. I think the biggest reason you'll get chewy or crispy Anzac biscuits is the baking time.
  • Oats - I prefer to use rolled oats and not the instant stuff.
  • Coconut - I use dessicated coconut.
This year I decided to add some ground ginger to my Anzac Biscuit recipe and I was really pleased with the flavour. The ginger is very subtle but it complements the flavours of an Anzac Biscuit. You don't have to add the ginger if you prefer to stick to the original.


Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 102mg | Potassium: 66mg | Fiber: 1g | Sugar: 19g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!