Iconic Australian ANZAC biscuit recipe

Posted in Recipes.

One of the easiest biscuits ever to bake (can I get a hooray from the non-bakers?), the no-fuss Anzac biscuit is one bikkie that always packs a flavoursome punch. A delicious lunch box treat, we’re willing to bet you’ll find you have most of these ingredients in your kitchen already, which leaves only one question – do you like your Anzacs soft and chewy, or hard and crunchy?

A favourite in my home, Anneka Manning’s Anzac biscuit recipe has been my go-to for a good 15 years – we’ve tried others, but always come back to this one. 

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  • Makes : 25
  • Prep time : 15 mins
  • Cooking time : 18 mins

Australian Anzac biscuit ingredients

  • 1½ cups Uncle Toby’s rolled oats
  • 1 cup plain flour
  • 1 cup shredded or desiccated coconut
  • ¾ cup brown sugar, firmly packed
  • 1 teaspoon ground cinnamon
  • 125g butter, cubed
  • ¼ cup water
  • 2 tablespoons golden syrup
  • 1 teaspoon bicarbonate of soda


  • Preheat oven to 150°C. Line two baking trays with non-stick baking paper.
  • Combine the rolled oats, flour, coconut, sugar and cinnamon in a medium bowl and mix well.
  • In a small saucepan, combine the butter, water and golden syrup. Place over medium heat, stirring on occasion, until the butter melts. Remove from the heat and stir in the bicarbonate soda (it will bubble up a bit!). Add this mix immediately to the dry ingredients and use a wooden spoon to stir to combine.
  • Roll scant tablespoons of mixture into balls and place on the lined tray, keeping about five centimetres between each to allow for spread during cooking. Flatten each ball out slightly with the back of a floured fork or base of a glass.
  • Bake in a preheated oven for 18 minutes (for soft Anzacs) and 22 to 25 minutes for crunchier Anzacs (or until cooked through and beginning to darken around the edges).
  • After removing the trays from the oven, leave Anzacs to sit for a few minutes before transferring to a wire rack to cool. Repeat with any remaining mixture.


  • This recipe makes about 25 biscuits and will stay fresh in an airtight container for a good week or so, but they’re often gobbled up before then!


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