Chewy Anzac Biscuits
The Anzac biscuit is a beloved sweet treat, cherished in Australian and New Zealand households. Traditionally baked and shared on April 25th. These biscuits honour the Australians and New Zealanders who served during World War I, carrying a rich history of resilience and remembrance.
If you’re looking for the best Anzac biscuits recipe, this classic version is one you’ll come back to year after year. Made with simple pantry staples like oats, coconut and golden syrup, these ANZAC biscuits bake up beautifully golden with that signature chewy texture.
It’s the kind of recipe that feels a little bit special… one that’s been passed down through generations and still shows up in so many Aussie homes every April.
These Anzac biscuits are a favourite in our house. Simple ingredients, no fuss… just a classic bake that everyone enjoys.
If you’re after a fun twist on the classic, you might also enjoy my Anzac Biscuit Cups, which have the same nostalgic flavours in an easy, cup form. Both recipes are simple, reliable and perfect for busy families who want to bake something special without spending hours in the kitchen.
Whether you’re baking for ANZAC Day or simply craving a classic Aussie treat, this chewy Anzac biscuits recipe is always a crowd-pleaser… a timeless bake that honours tradition with every bite.
Why You’ll Love This Recipe:
Made with simple pantry staples
Classic ANZAC biscuit flavour
Easy, no-fuss method
Customisable chewy or crunchy texture
Perfect for ANZAC Day or everyday baking
FAQ:
Why are my ANZAC biscuits too hard?
They were likely overbaked. Reduce cooking time slightly for a softer, chewier texture.
Can I make ANZAC biscuits without coconut?
Yes, but coconut adds texture and flavour. You can substitute with extra oats if needed.
How do I store ANZAC biscuits?
Store in an airtight container at room temperature for up to 5 days.
More ANZAC Recipes You’ll Love:
Anzac Biscuits
Ingredients
- 1 cup plain flour
- 1 cup rolled oats
- ¾ cup desiccated coconut
- ¾ cup sugar (I used raw sugar, however you can also use caster or white sugar)
- 140g unsalted butter
- 1 tablespoon golden syrup
- 2 tablespoons boiling water
- 1 teaspoon bicarbonate of soda
Instructions
- Preheat the oven 160ºC and line 2 baking trays with baking paper.
- Sift flour into a bowl
- Add rolled oats, coconut and sugar. Stir dry ingredients together.
- Melt butter and golden syrup in a small saucepan over medium low heat
- In a small bowl, mix together bicarb soda and boiling water. Add this to the butter mixture and stir well. The butter mixture will start to foam.
- Pour the foaming butter mixture into the dry ingredients and mix well.
- Roll heaped teaspoons of mixture into balls and place on the tray. Allow some room for spreading.
- Bake for 12-15 minutes or until golden.
