Classic ANZAC Biscuits Recipe

I will never get tired of how simple these ANZAC biscuits are — crunchy, toasty oats and coconut held together with buttery golden syrup in a cookie that somehow tastes like a warm hug and a long, efficient sigh. They’re a classic Australasian biscuit with history, but honestly I make them because they’re fast, pantry-friendly, and basically impossible to be snobby about. If you want something that travels, survives lunchboxes, and pairs with coffee like it was made for it — try these.

My husband is the designated biscuit quality control — he pops one in his mouth, closes his eyes, and nods like a sommelier who is suddenly very into oats. The kids fought over the last three at soccer practice this weekend (I did not hear about this until it was too late). These turned into our “emergency bake” recipe: unplanned guests, forgotten school treats, or when I want something to bake that doesn’t require measuring ten things. They’re kind of a little domestic miracle.

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These are the kind of biscuits I make while the kettle is boiling and my phone is in the other room. The first time I made them I forgot to dissolve the baking soda in the hot water — the batter was weirdly dense, and my husband labeled them “rustic” to be kind. When you melt butter and golden syrup together, it smells like childhood and tiny triumphs. Don’t panic if your first tray spreads more than the second — that’s normal; I usually rotate the tray position halfway through baking. I once swapped in maple syrup in a pinch and it was… pleasant, but not the same warm caramel vibe you get from golden syrup.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Plain all-purpose flour and regular granulated sugar are fine here; don’t overthink it — sift only if lumpy.
– Fats & Oils: Use a real, unsalted butter for the best flavor; salted will work but reduce any added salt.
– Sweeteners: Golden syrup gives the classic chewy-crisp texture; light corn syrup or mild honey are okay in a pinch but change the flavor.
– Nuts & Seeds: Rolled oats (old-fashioned) are best — quick oats can make the texture too fine, and steel-cut are a no-go.
– Specialty Item: If you can, buy golden syrup (or Lyle’s) — it’s the small splurge that makes these unmistakably ANZAC.

Prep Ahead Ideas

– Mix the dry ingredients (oats, flour, sugar, coconut) the night before and keep in an airtight container so morning baking is five minutes faster.
– Melt the butter and syrup, cool slightly, then store in a jar in the fridge up to 24 hours — bring back to room temp before using.
– Form the cookie dough into balls and freeze on a tray; transfer to a zip-top bag and bake from frozen, adding a couple of minutes.
– Use small airtight tins for storing finished biscuits — they keep their crunch if layered with parchment.

✔Time-Saving Tricks

– Use a scale for quick scooping — weigh out equal portions and you won’t babysit the spoon.
– Do the dry mix in bulk and portion later; it saves decision fatigue on hectic days.
– Bake on dark, non-stick trays for faster, more even browning — just lower the oven temperature a touch.
– Don’t rush the cooling: biscuits crisp up as they cool, so pull them off the tray after a few minutes onto a rack.

✔Common Mistakes

– Overbaking: I left a batch in once and they were bitter and hard — bake until golden at the edges, not dark brown.
– Skipping the dissolved baking soda: forget this and the biscuits won’t get that lovely lift and texture; dissolve in boiling water as instructed.
– Using quick oats: baked cookies turn out cakier and lose that pleasant toothsome bite.
– Crowding the tray: they spread — give them room or you’ll get one giant cookie slab (which can be delicious, but impractical).

What to Serve It With

– A strong black coffee or a round, milky tea — these biscuits soak up liquid beautifully.
– Thick Greek yogurt with a drizzle of honey for a more breakfast-like combo.
– Sliced apples or pears for a quick fruit pairing.
– A small slab of cheddar if you want to do a sweet-savory play.

✔Tips & Mistakes

– Use old-fashioned rolled oats for texture — no substitutions unless you enjoy experiment-baking.
– Keep an eye on oven hotspots; rotate trays halfway through.
– If your dough is too dry, a splash more syrup or a teaspoon of water helps; too sticky, chill for 10–15 minutes.
– If they’re flat and oily, your butter-syrup ratio might be off — reduce butter slightly next time.

✔Storage Tips

Store cooled biscuits in an airtight container at room temperature for up to a week; they’ll soften a bit over time but still be totally snackable. Freeze in a zip-top bag for up to 3 months — warm them for a minute in a low oven if you want that just-baked feel. Cold is fine for a quick munch, and honestly, they’re delightful with a spoonful of yogurt at breakfast. No shame in reheating one for 10–15 seconds in the microwave to revive the chew.

✔Variations and Substitutions

– Oats: rolled oats only for classic texture; quick oats give a softer biscuit and steel-cut won’t work.
– Sweetener swaps: maple or honey will work but note the flavor and moisture change — reduce liquid slightly if too soft.
– Add-ins: chopped macadamia or chopped pecans are lovely; watch that they don’t overwhelm the oat-coconut base.
– Gluten-free: use a 1:1 gluten-free flour and certified gluten-free oats; texture is slightly different but still very good.

Frequently Asked Questions

Classic ANZAC Biscuits Recipe

Crisp at the edges and chewy in the middle, these oat-and-coconut ANZAC biscuits are sweetened with golden syrup for classic flavor.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup old-fashioned rolled oats Use old-fashioned, not quick oats.
• ▢ 1 cup all-purpose flour
• ▢ 0.75 cup unsweetened shredded coconut Finely shredded or desiccated works best.
• ▢ 0.5 cup granulated sugar
• ▢ 0.5 cup light brown sugar Packed.
• ▢ 0.25 tsp fine sea salt
• ▢ 0.5 cup unsalted butter Cut into pieces.
• ▢ 2.5 tbsp golden syrup Honey or light corn syrup can substitute, flavor will vary.
• ▢ 2 tbsp boiling water Freshly boiled.
• ▢ 0.75 tsp baking soda Also called bicarbonate of soda.

Instructions

Preparation Steps

• Heat oven to 350°F. Line two baking sheets with parchment.
• Whisk oats, flour, coconut, both sugars, and salt in a large bowl.
• Melt butter with golden syrup in a small saucepan over low heat.
• Stir baking soda into the boiling water in a cup to dissolve.
• Pour the soda mixture into the melted butter. Stir; it will foam.
• Add foamy butter mixture to dry ingredients. Mix until evenly moistened.
• Scoop 1-tbsp portions onto sheets, spacing 2 inches. Gently flatten tops.
• Bake 10–12 minutes until deep golden at edges. Cool 5 minutes, then rack.

Notes

For chewier biscuits, pull them at light golden; for crisp biscuits, bake until deeply browned. Add a pinch of cinnamon for warmth, or swap 2 tbsp of oats for chopped macadamias. Store airtight at room temperature for up to 1 week, or freeze baked biscuits for 2 months.

This recipe is an original creation inspired by classic Classic ANZAC Biscuits Recipe flavors. All ingredient ratios and instructions are independently developed.