There are some recipes that are simply sweet.
And then there are recipes that carry a nation’s memory in every bite.
ANZAC biscuits fall firmly into the second category.
If you’d like to download or print the original recipe card used here, you can view the attached PDF
Why ANZAC Biscuits Are Historically Important
“ANZAC” stands for Australian and New Zealand Army Corps.
During World War I, Australian and New Zealand soldiers fought together at Gallipoli in 1915. The campaign was brutal and costly. The date of the Gallipoli landing — 25 April 1915 — became what we now commemorate as ANZAC Day, a day of remembrance in both countries.
Back home, families and communities wanted to support the troops. Fresh bread and cakes wouldn’t survive the long sea voyage to the Middle East. So women baked biscuits made from ingredients that wouldn’t spoil easily:
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Oats
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Flour
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Sugar
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Coconut
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Golden syrup
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Butter
No eggs — because eggs spoil.
No refrigeration needed.
The result was something sturdy enough to travel by ship, but comforting enough to remind soldiers of home.
Over time, these biscuits became closely associated with ANZAC Day. Today, they’re often baked in April as a way of honouring remembrance and shared history.
In fact, in Australia and New Zealand, the term “ANZAC” is protected by law. If something is called an “ANZAC biscuit,” it must follow the traditional form — and they must be called biscuits, not cookies.
It’s a small detail. But it matters.
ANZAC Biscuits Recipe
Ingredients
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1 cup plain (all-purpose) flour
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1 cup rolled oats
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1 cup desiccated coconut (unsweetened)
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¾ cup white sugar (caster/superfine preferred)
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150g / 5 oz unsalted butter
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4 tbsp golden syrup
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1 tsp baking soda (bicarbonate of soda)
Method
1. Preheat the oven
Preheat to 180°C / 350°F (160°C fan forced).
Line two baking trays with baking paper.
2. Combine dry ingredients
In a large bowl, mix together the flour, oats, coconut, and sugar.
3. Melt butter and golden syrup
In a saucepan over medium-high heat, melt the butter and golden syrup together, stirring until the butter is fully melted.
4. Activate the baking soda
Add the baking soda to the butter mixture and stir — it will fizz slightly. That’s normal.
Remove from the heat immediately.
5. Combine
Pour the butter mixture into the dry ingredients and mix until just combined.
The mixture will look crumbly, but it should stick together when pressed.
6. Shape
Roll 1 tablespoon of mixture into balls and press into patties.
Place on trays about 2.5cm / 1 inch apart.
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Press thinner for crisp biscuits with golden edges
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Leave thicker for a chewy centre
7. Bake
Bake for approximately 15 minutes, swapping trays halfway through, until deep golden.
(For chewier biscuits, bake closer to 12 minutes.)
8. Cool
Let them stand on the trays for 5 minutes before transferring to a wire rack.
They firm up as they cool.
Living in the US, Golden Syrup can be hard to find but Amazon carry it
The Texture Debate: Crisp or Chewy?
This is where things get quietly serious.
Some families swear by thin and crunchy.
Others insist the centre must remain soft and chewy.
There is no right answer — only tradition.
And perhaps how long you leave them in the oven.
More Than a Biscuit
ANZAC biscuits are still sold at community fundraisers, school events, and RSL halls in April, often with proceeds supporting veterans and their families.
When you bake them, you’re not just making something sweet.
You’re taking part in a shared ritual that spans more than a century — a quiet connection between Australia and New Zealand, between past and present.
Simple ingredients.
Long history.
Enduring meaning.
And they still taste pretty good with a cup of tea.
If you bake them, let me know — are you Team Chewy or Team Crisp?
Make sure you check out my Little Rolls of Home — My Family’s Favourite Sausage Roll Recipe too!