The smell of melting butter mixed with golden syrup always brings me back to my grandmother’s kitchen on a Saturday morning. These treats have a long history in Australia and New Zealand, known for staying fresh during long trips. You don't need eggs to make this anzac biscuits recipe, making it a great go-to when the fridge is empty. The real trick lies in the chemical reaction between the syrup and the soda. This creates the lacy, bubbly texture that everyone loves. Getting that perfect crunch takes about thirty minutes from start to finish.

Active Time: 15 minutes
Total Time: 30 minutes
Servings: 20

What goes into an anzac recipe?

Most people have these supplies in the back of their cupboard already. Using rolled oats instead of quick-cooking ones gives the biscuits a much better bite.

  • 1 cup Rolled oats
  • 1 cup Plain flour
  • 1 cup Desiccated coconut
  • 1 cup Brown sugar
  • 125g Butter, chopped
  • 2 tbsp Golden syrup
  • 1 tsp Bicarbonate of soda
  • 2 tbsp Boiling water

How do you prepare these anzac biscuits?

Preparation

Heat your oven to 160°C. Line two large flat trays with baking paper. Grab a big bowl and toss in the oats, sifted flour, coconut, and brown sugar. Stir these dry parts until they look like a uniform mix.

Cooking

Melt the butter and syrup in a small pan over a low heat. While that melts, mix your soda with the boiling water in a tiny cup. It should foam up right away. Pour the bubbly liquid into the butter pan and stir. Empty this warm mix into your dry oats and stir until everything sticks together. Roll small balls of the dough and place them on your trays. Give them a light press with your hand. Bake for 12 to 15 minutes or until they turn the color of dark honey.

Serving

Let the tray sit for five minutes so the sugar hardens. If you move them too soon, they might fall apart. Move them to a wire rack to finish cooling. They taste great with a cold glass of milk or hot tea.

Nutritional Value Per One Serving

Nutrition Facts

one serving

Calories: 155
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 15mg
Sodium: 95mg
Total Carbohydrates: 20g
Dietary Fiber: 1g
Sugars: 11g
Protein: 2g

Small tweaks can change the result from soft to very brittle. If you like a loud crunch, leave the trays in the oven for an extra two minutes.

  • Swap brown sugar for white sugar to get a thinner, crispier anzac cookies style.
  • Add a handful of dark chocolate chips for a modern twist on the classic.

A final look at your bake

The best part about these anzac cookies is how well they keep. Put them in an airtight tin to stop them from going soft. They stay fresh for two weeks, though they usually vanish in a couple of days. Enjoy the simple, rich taste of a recipe that has lasted over a century.

For more delightful sweets recipes, check out our collection.