Traditional ANZAC Biscuits
Iconic Australian oat biscuits with golden syrup and coconut, originally sent to WWI soldiers. A treasured symbol of mateship.
The Story Behind This Recipe
My great-grandmother's WWI recipe - Emily Watson
These humble biscuits carry over a century of Australian history in every golden, crunchy bite. During World War I, women back home sought ways to send sustenance to their loved ones fighting overseas. The challenge was creating something that would survive the long sea voyage to the front lines without spoiling.
The answer was ingenious: a biscuit made with oats, flour, sugar, butter, golden syrup, and coconut - ingredients that don't quickly spoil, and without eggs which would go bad during shipping. The combination created a biscuit so hard-wearing it could last for weeks, yet still bring a taste of home to soldiers in the trenches.
My great-grandmother Elsie made these every week during WWI to send to my great-grandfather fighting at Gallipoli. She kept the tradition alive long after the war ended, teaching my grandmother, who taught my mother, who taught me. We still make them every ANZAC Day, not as symbols of war, but as reminders of resilience, sacrifice, and the enduring power of love to cross oceans.
The name ANZAC stands for Australian and New Zealand Army Corps, and these biscuits are protected by law - you cannot call them "ANZAC cookies" or alter the traditional recipe and still use the name. This recipe stays true to the original, because some traditions are worth preserving exactly as they were.
"Every recipe tells a story, and every story brings us closer to the heart of home."
Adjust Servings
Scaled Ingredients:
💡 Tip: Cooking times may need adjustment when scaling. Larger batches may take longer, smaller batches may cook faster.
Ingredients
Pro Tips
- • Use traditional rolled oats, not quick oats - they create the authentic texture.
- • Golden syrup is essential and cannot be substituted with honey or maple syrup if you want true ANZACs.
- • For perfectly uniform biscuits, use a cookie scoop or weigh each portion to 20g.
- • Don't overcrowd the trays - these biscuits spread significantly and need space.
- • If your biscuits are too flat, the butter mixture was too hot when added to dry ingredients. Let it cool for a minute.
- • For extra-crunchy biscuits (traditional style), bake a bit longer and cool completely on the tray.
Storage
Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate as they will become soft. These biscuits were designed to last - they'll keep their crunch.
Instructions
- 1
Preheat your oven to 160°C (140°C fan-forced). Line two large baking trays with baking paper. Don't skip the fan-forced adjustment - ANZACs need gentle, even heat to achieve that perfect golden color.
- 2
In a large mixing bowl, combine the plain flour, rolled oats, desiccated coconut, and caster sugar. Give it a good stir with a wooden spoon to distribute everything evenly. This dry mixture can be prepared ahead and stored in an airtight container.
- 3
In a small saucepan over low heat, melt the butter and golden syrup together. Stir gently until the butter is completely melted and the mixture is smooth. The golden syrup should blend beautifully with the butter - this is what gives ANZACs their distinctive toffee-like flavor.
5 minutes - 4
In a small bowl or cup, mix the bicarbonate of soda with the boiling water. It will fizz and bubble - this is exactly what you want. This reaction is crucial for the biscuits' texture.
- 5
Pour the bicarb mixture into the butter and golden syrup. It will foam up dramatically - don't be alarmed! Stir quickly to combine. This chemical reaction creates the characteristic bubbles and texture in your ANZACs.
- 6
Pour the wet mixture into the dry ingredients. Using a wooden spoon, mix thoroughly until everything is well combined and you have a sticky, golden mixture. Every oat should be coated with the butter mixture.
- 7
Using a tablespoon, scoop out portions of the mixture and roll into balls about the size of a walnut. Place them on the prepared trays, leaving about 5cm between each one - they will spread considerably during baking.
- 8
Gently flatten each ball slightly with your fingers or the back of a fork. Don't press too hard - a gentle flatten is all they need. The biscuits will spread and flatten further as they bake.
- 9
Bake for 12-15 minutes, or until the biscuits are golden brown. For chewier biscuits, bake for 12 minutes. For crunchier biscuits (more traditional), bake for 15 minutes. They will still be soft when you remove them - this is normal.
15 minutes - 10
Remove from the oven and let the biscuits cool on the tray for 5 minutes. They'll firm up as they cool. After 5 minutes, transfer to a wire rack to cool completely. This cooling time is crucial - moving them too early will cause them to break.
5 minutes - 11
Once completely cool, the biscuits will have that classic ANZAC texture - crisp on the edges with a slight chew in the center. Store in an airtight container for up to 2 weeks, though they rarely last that long in our house!
Ingredient Substitutions
Nutrition Information
Per serving (approximate)
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