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

Anzac Biscuits

These delicious chewy Anzac biscuits are filled with the delicious flavor of golden syrup, oats, and coconut.
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 55 minutes
Servings15 biscuits


  • Baking Tray
  • Mixing Bowls


  • 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
  • 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)


  • 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.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.



  • 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.


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