• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breads and Muffins
    • Dessert
      • Bars and Slices
      • Biscuits and Cookies
      • Cakes and Cupcakes
      • Puddings
    • Pies and Tarts
    • Savoury
    • South African Recipes
  • About
  • Products
  • Contact

Salty Ginger

menu icon
go to homepage
  • HOME
  • RECIPES
  • ABOUT
  • PRODUCTS
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Substack
    • Threads
  • search icon
    Homepage link
    • HOME
    • RECIPES
    • ABOUT
    • PRODUCTS
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Substack
    • Threads
  • ×
    • Honey mustard chicken with thyme on top
      Honey Mustard Chicken Bake
    • Caramelised Onion and Chilli pasta with lemon and parsley
      Caramelised Onion and Chilli Pasta
    • Cooked chicken with vegetables in a bowl with creamy sauce on top
      Creamy Garlic and Paprika Chicken
    • Tuscan-Chicken-Thighs-recipe-feature-image
      Tuscan Chicken Thighs
    • Oatmeal chocolate chip cookie broken in half.
      Chocolate Chip Oatmeal Cookies
    • Oatmeal cookies with raisins on a baking tray.
      Oatmeal Raisin Cookies
    • Sliced banana date loaf on a wooden plate.
      Banana Date Loaf
    • White chocolate and lemon cookies on a baking tray.
      Lemon and White Chocolate Cookies
    • Cheesecake with a biscuit base.
      Biscuit Base
    • Blueberry cinnamon rolls with blueberry frosting in a baking dish.
      Homemade Blueberry Cinnamon Rolls
    • Lemon poppy sedd scones on a wooden board.
      Lemon Poppy Seed Scones
    • Slice of cheesecake next to the full cheesecake on a serving board.
      The Perfect New York Cheesecake
    Home | Recipes | Biscuits and Cookies

    Published: Apr 21, 2021 · Updated: Apr 2, 2024 by Angie Dixon ·

    Anzac Biscuits

    jump to recipe Pin
    Anzac Biscuits on Cooling Rack.
    Anzac biscuits on a cooling rack.
    Stack of ANZAC biscuits with one propped on the side of the stack to show the side view.
    Stack of ANZAC biscuits.
    Stack of ANZAC biscuits.
    Stack of ANZAC biscuits with one propped on the side of the stack to show the side view.

    These quick, easy, from-scratch, homemade chewy Anzac biscuits are filled with the delicious flavor of golden syrup, oats, and coconut.

    These golden syrup biscuits or cookies are very popular here in New Zealand and in Australia. And are quite popular around ANZAC Day.

    This super easy Anzac biscuit recipe can be used to bake individual biscuits or turned into a slice. These delicious Anzac cookies can be crunchy or chewy - depending on how you bake them.

    For a less sweet version of this cookie, check out my Crunchie recipe, which is basically an Anzac slice.

    Stack of ANZAC biscuits.
    Jump to:
    • Recipe Development Notes
    • Ingredients
    • Step-by-Step Instructions
    • Making an Anzac Slice
    • Expert Tips for This Recipe
    • Storage and Freezing
    • ANZAC Biscuits FAQ
    • Other Recipes You May Like
    • Rate & Review!
    • Recipe Card
    • Community Comments

    Recipe Development Notes

    When we first landed in New Zealand, we picked up a packet of Anzac biscuits for an afternoon treat. As soon as I opened the packet I could smell the golden syrup goodness and after my first bite knew these were basically crunchies in a cookie form.

    When I first looked at my recipe for my crunchies, I realized they were very similar to Anzac biscuit recipes. So I kept my original recipe for my Anzac cookies and played around with oats to coconut to flour ratio for my crunchies.

    Stack of ANZAC biscuits with one propped on the side of the stack to show the side view.

    Ingredients

    Check out the recipe card for full details.

    Anzac biscuits ingredients - flour, salt, sugar, golden syrup, butter, baking soda, milk, desiccated coconut and oats.
    • Standard grade or plain flour is used to bind all these ingredients together.
    • Butter gives the cookie a nice rich flavor, but I have made these biscuits using baking margarine and it works perfectly fine which results in a vegan Anzac biscuit.
    • Butter adds flavor, softness, and moisture and sometimes aids in the leavening of baked goods. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine. If using salted butter you can leave out the additional salt in the recipe.
    • The golden syrup adds a nice light syrup flavor, but if you want an Anzac biscuit without golden syrup you can substitute it with honey or maple. Keep in mind that maple syrup is usually thinner than golden syrup and you may need to add another 25 to 50 grams of flour to compensate for the additional moisture.
    • Baking soda gives this biscuit the little bit of a lift it needs.
    • White and brown sugar together add a nice crunch and depth of flavor.
    • Rolled oats or old-fashioned oats for these delicious biscuits.
    • Unsweetened desiccated coconut is the other major flavor component of these cookies. If you want an Anzac biscuit without coconut, replace the coconut with an equal amount of oats.
    • NOTE - For dairy-free ANZAC biscuits use margarine and water.

    Weighing & Measuring Ingredients

    Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.

    However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.

    Step-by-Step Instructions

    Step 1 - Preheat the oven to 180°C/355°F. Line a baking tray with baking paper or parchment paper.

    Step 2 - In a large mixing bowl, combine the flour, oats, coconut, cinnamon, sugar, and salt. Stir together to evenly distribute the ingredients.

    Step 2 - Dry ingredients and sugar added to a large mixing bowl.

    Step 3 - Melt the butter either in the microwave or on a stovetop. Once melted, add in the golden syrup and stir until combined.

    Step 4 - Combine the baking soda and water or milk. Pour into the butter mixer and stir until combined.

    Step 5 - Immediately add the wet ingredients to the dry ingredients and mix until well combined.

    Step 6 - ANZAC biscuit dough in a mixing bowl.

    Step 6 - Roll out dough balls about 2 - 4cm in size and place them on a lined baking tray/plate. Flatten with fingers until the biscuit is about 1cm tall. Rest in the fridge for 20 to 30 minutes to allow the butter or margarine to set (Optional extra)

    NOTE - Resting the biscuits in the fridge sets the butter/margarine and results in a nice chewy Anzac biscuit.

    NOTE - if you don't refrigerate the biscuits, they will spread thinner during the baking, will require a slightly shorter baking time, and will result in a crunchy crispier Anzac biscuit.

    Step 6 - Rolled and flattened ANZAC biscuits on a baking tray.

    Step 7 - Place biscuits on a prepared baking tray, about 5 to 7cm apart. Bake the biscuits for 10 to 20 minutes, depending on the size of the biscuits.

    Step 8 - Remove from oven and allow to cool on the baking tray. The biscuits will set as they cool.

    NOTE - For picture-perfect biscuits or cookies, take a cookie cutter larger than the cookies and scoot around the cookies to make the edges smooth and round.

    Making an Anzac Slice

    To make an ANZAC slice, grease and line a 9"x9" (23cmx23cm) square cake tin or slice tin (27cm x 18cm). A tin lined with an overhang allows for easy removal of the slice once baked.

    Follow Steps 1 through 5. Then press the biscuit dough into the prepared pan and smooth it out to the edges. Bake for 25 to 30 minutes. Remove from the oven and cool for 10 to 15 minutes before slicing.

    Close up view of crunchies showing oats and coconut.

    Expert Tips for This Recipe

    • Preheat your oven before baking.
    • If using a fan-assisted, convection, or air-fryer, reduce the temperature by 20°C/25°F and check on the biscuits or cookies at the 10-minute mark to gauge the progress.
    • Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
    • I recommend using an oven thermometer for increased accuracy.
    • I like using light aluminium-colored baking trays for baking biscuits.

    Storage and Freezing

    Store these biscuits in an airtight container for up to 2 weeks.

    Alternatively, these biscuits can be frozen by wrapping them in cling film and tin or aluminum foil for up to 3 months.

    Anzac biscuits on a cooling rack.

    ANZAC Biscuits FAQ

    Do ANZAC biscuits have eggs?

    No. This biscuit recipe does not contain eggs.

    Do ANZAC biscuits harden as they cool?

    Yes, the biscuits will set and harden as they cool.

    What baking tray do you use?

    I used a 16"x11" (40cm x 28cm) baking tray or a half-sheet baking tray. Specifically the Nordic Ware Naturals Prism Textured Jelly Roll.

    Can I make ANZAC biscuits without golden syrup?

    Yes. I find that honey or maple syrup makes a good substitution for golden syrup. Keep in mind that honey has a strong flavor and will dominate the cookie.

    Other Recipes You May Like

    • Three crunchies stacked on each other.
      Crunchies (South African Oat and Coconut Bars)
    • Vanilla custard slice topped with an icing glaze.
      Custard Slice
    • Three lemon bars stacked on each other with a dusting of icing sugar.
      Easy Lemon Slice
    • Three tan squares stacked on each other showing the layers of shortbread and caramel.
      Tan Slice

    Rate & Review!

    If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!

    Recipe Card

    Stack of ANZAC biscuits with one propped on the side of the stack to show the side view.

    Anzac Biscuits

    Angie Dixon
    These delicious chewy Anzac biscuits are filled with the delicious flavor of golden syrup, oats, and coconut.
    5 from 6 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 20 minutes mins
    Cook time.Cook Time 15 minutes mins
    Chilling Time 20 minutes mins
    Total time.Total Time 55 minutes mins
    CourseCourse Dessert
    CuisineCuisine Australian, New Zealand
    Servings 15 biscuits

    Equipment

    • Baking Tray
    • Mixing Bowls

    Ingredients
     
     

    • 100 grams oats (rolled)
    • 95 grams desiccated coconut
    • 150 grams plain flour (all-purpose/standard grade)
    • 100 grams white granulated sugar (caster/granulated)
    • 55 grams light brown sugar
    • 1½ teaspoon ground cinnamon (optional)
    • ½ teaspoon table salt
    • 125 grams butter (1 stick plus 1 tbsp)
    • 90 grams golden syrup
    • 1 tablespoon milk or water
    • ½ teaspoon baking soda (bicarb/bread soda)
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 180°C/355°F. Line a baking tray with baking paper.
    • In a large mixing bowl, combine the flour, oats, coconut, cinnamon, sugar, and salt. Stir together to evenly distribute the ingredients.
      100 grams oats, 95 grams desiccated coconut, 150 grams plain flour, 100 grams white granulated sugar, 1½ teaspoon ground cinnamon, ½ teaspoon table salt, 55 grams light brown sugar
    • Melt the butter either in the microwave or on the stovetop, then add the golden syrup and stir until combined.
      125 grams butter, 90 grams golden syrup
    • Combine the baking soda and water or milk. Pour into the butter mixer and stir until combined.
      ½ teaspoon baking soda, 1 tablespoon milk or water
    • Immediately add the wet ingredients to the dry ingredients and mix until well combined.
    • Roll out dough balls about 2 - 4cm in size and place them on a lined baking tray/plate. Flatten with fingers until the biscuit is about 1cm tall. Rest in the fridge for 20 to 30 minutes to allow the butter or margarine to set (Optional extra - see notes)
    • Place the balls onto a baking sheet and let rest in the fridge for 20 to 30 minutes to allow the butter or margarine to set.
    • Place biscuits on a prepared baking tray, about 5 to 7cm apart. Bake the biscuits for 10 to 15 minutes.
    • Remove from oven and allow to cool on the baking tray. The biscuits will set as they cool.

    Notes

    • For a less-sweet Anzac, slice check out my Crunchie recipe.
    • Butter can be substituted with baking margarine.
    • Golden syrup can be substituted with honey or maple syrup. 
    • Resting the biscuits in the fridge sets the butter/margarine and results in a nice chewy Anzac biscuit.
    • if you don't refrigerate the biscuits, they will spread thinner during the baking, will require a slightly shorter baking time, and will result in a crunchy crispier Anzac biscuit.
    • For picture-perfect biscuits or cookies, take a cookie cutter larger than the cookies and scoot around the cookies to make the edges smooth and round.

    Making an Anzac Slice

    To make an ANZAC slice, grease and line a 9"x9" (23cmx23cm) square cake tin or slice tin (27cm x 18cm). A tin lined with an overhang allows for easy removal of the slice once baked.
    Follow Steps 1 through 5. Then press the biscuit dough into the prepared pan and smooth it out to the edges. Bake for 25 to 30 minutes. Remove from the oven and cool for 10 to 15 minutes before slicing.

    Storage and Freezing

    Store these ANZAC biscuits in an airtight container for up to 2 weeks.
    Alternatively, these biscuits can be frozen by wrapping them in cling film and tin or aluminum foil for up to 3 months.

    Nutrition

    Serving: 1biscuit | Calories: 223kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Sodium: 172mg

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

    Tried this recipe?Let us know how it was!
    « Traditional South African Milk Tart
    Chocolate Fish Rocky Road »

    Reader Interactions

    Comments

      Leave a question, comment, or review :) Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kim says

      February 20, 2024 at 3:16 am

      5 stars
      These were absolutely delicious!

      Reply
    2. j says

      April 17, 2022 at 11:04 pm

      yummy

      Reply

    Primary Sidebar

    Anzac Biscuits on Cooling Rack.
    Anzac biscuits on a cooling rack.
    Stack of ANZAC biscuits with one propped on the side of the stack to show the side view.
    Stack of ANZAC biscuits.
    Stack of ANZAC biscuits.
    Stack of ANZAC biscuits with one propped on the side of the stack to show the side view.

    Welcome to Salty Ginger

    Hi, I’m Angie Dixon, the cook, photographer, and creator behind Salty Ginger! Here, you will find easy-to-follow recipes for the home cook and baker!

    More about me →

    Let's Keep in Touch!

    Popular Recipes


    These are the most popular recipes on Salty Ginger right now!

    • Condensed milk cookies on a baking sheet.
      Condensed Milk Biscuits (Cookies)
    • Peppermint crisp tart in a serving dish, with a serving spoon, sprinkled with pieces of peppermint crisp.
      Peppermint Crisp Tart
    • Slice of milk tart on a plate with a piece on a fork.
      No-Bake Milk Tart
    • Buttermilk rusks on a plate.
      Buttermilk Rusks (Karringmelk Beskuit)

    Father's Day Recipes


    Are you looking to spoil your dad this coming Father's Day? Here are a few recipes to make him feel special!

    • Biscoff brownie propped on another brownie to show fudgy center.
      Easy Swirled Biscoff Brownies
    • Sliced Biscoff blondie showing the swirl of Biscoff spread through the blondie.
      Biscoff Blondies
    • Sliced tomato puff pastry tart showing cheese, tomatoes and red onion.
      Tomato Puff Pastry Tart
    • Father's Day recipe roundup collage.
      The Best Father's Day Recipes

    Let's Get Social


    Footer

    Anzac Biscuits on Cooling Rack.
    Anzac biscuits on a cooling rack.
    Stack of ANZAC biscuits with one propped on the side of the stack to show the side view.
    Stack of ANZAC biscuits.
    Stack of ANZAC biscuits.
    Stack of ANZAC biscuits with one propped on the side of the stack to show the side view.

    ↑ back to top

    About

    Contact

    Products I Use

    Recipes

    Subscribe

    • https://www.facebook.com/marylousaltyginger
    • https://www.instagram.com/marylou_saltyginger/
    • Threads
    • https://www.pinterest.nz/marylou_saltyginger/_created/

    Privacy Policy

    Terms of Use

    Photo and Recipe Policy

    COPYRIGHT © 2024 SALTY GINGER | ALL RIGHTS RESERVED

    1.8K shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required