20 Irresistible Anzac Biscuits That Bring Sweet Nostalgia 🇦🇺

Thank you for stopping by, lovely readers—I’m thrilled to share with you my heartwarming recipe for Anzac Biscuits! These chewy oat and coconut biscuits are steeped in history, perfect for afternoon tea, lunchboxes, or cozy snacking. Want more delicious recipes like this delivered straight to your inbox? Don’t forget to subscribe!

Overview of Recipe Content

What it is
Anzac Biscuits are traditional Australian/New Zealand cookies dating back to World War I, created to send to soldiers abroad. They’re chewy, rich in oats and coconut, and sweetened for comfort.

Why you’ll love it

• Chewy texture with a golden, caramelized bite.
• Simple pantry ingredients—you probably have them already.
• Nostalgic and heartfelt, perfect for family bake days.

Taste profile
Buttery-sweet with toasty oats and a hint of golden syrup—crumbly on the outside, chewy in the middle, and utterly irresistible.

Health & seasonal relevance
With whole oats and no eggs, they’re a delightful snack without being overly indulgent—ideal for cloudy fall afternoons or sunny beach picnics.

Ingredients

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• 1 cup rolled oats
• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ¾ cup desiccated coconut
• 125 g unsalted butter
• 2 tbsp golden syrup (or substitute with light corn syrup or honey)
• 1 tsp baking soda

Tools needed

• Baking tray
• Parchment paper
• Medium saucepan
• Large mixing bowl
• Wooden spoon or whisk

Suggested substitutions/additions

• Coconut oil instead of butter (makes them vegan).
• Light brown sugar for a deeper caramel tone.
• A pinch of sea salt or cinnamon for extra warmth.

How to Make Anzac Biscuits

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1. Preheat and prep: Heat the oven to 160 °C (320 °F) fan‑forced. Line two trays with baking paper.
2. Combine dry ingredients: Mix oats, flour, sugar, coconut in a large bowl.
3. Melt butter & syrup: In a saucepan, gently melt butter with golden syrup. Stir until smooth.
4. Add baking soda: Remove from heat, stir in baking soda—mixture will bubble and lighten.
5. Combine: Pour the butter-syrup into the dry mix. Stir until evenly coated and clumps form.
6. Shape biscuits: Roll into tablespoon-sized balls, flatten slightly, and place 5 cm apart on trays.
7. Bake: 12–15 minutes until golden brown at the edges.
8. Cool: Leave on the tray for 5 min, then transfer to a wire rack to finish cooling. Chewy perfection!

Tip: They crisp up around the edges but stay delightfully chewy inside—just like Nonna used to make!

What to Serve with Anzac Biscuits

• A tall glass of cold milk or warm tea (Earl Grey or English Breakfast are divine!).
• Fresh berries or a dollop of whipped cream for a cozy dessert combo.
• Pair with my other favourites like Classic Chocolate Chunk Blondies or Easy Oatmeal Raisin Cookies for a homemade cookie platter!

Tips for Making It Perfect

• Don’t over-bake—edges should be lightly golden; they continue cooking off the heat.
• Prep ahead: Dough can be shaped and frozen, then baked straight from the freezer (add 1–2 min extra bake time).
• Rolling ease: Chill dough slightly if too sticky to handle.

Storage Instructions

• Store cooled biscuits in an airtight container at room temperature—stay fresh for up to 2 weeks.
• Freeze in layers separated by baking paper for up to 3 months.
• Reheat gently in the oven or microwave for that just-baked taste!

General Information

Anzac Biscuits carry rich historical weight—they were named after the ANZAC Corps (Australia and New Zealand Army Corps). These egg-free, long-lasting cookies were specially designed to endure lengthy shipping to soldiers during WWI. They’re now a cherished symbol of heritage, often baked on ANZAC Day, April 25.

Frequently Asked Questions

1. Can I make them gluten-free?
Yes! Swap regular flour with a 1:1 gluten-free flour blend (ensure xanthan gum is included) for the same texture.

2. Why is there no egg in the recipe?
This was deliberate during wartime; eggs were scarce and could spoil during transit. The result is a dense, chewy texture that lasts.

3. Can I use golden syrup substitute?
Honey or light corn syrup work, though honey will deepen the flavor. Use same quantity.

4. How do I make them crunchier?
Just bake 1–2 minutes longer and flatten more before baking. They’ll crisp up nicely.

5. Do they get harder over time?
They firm slightly as they cool, but stored airtight, they remain chewy for days.

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Conclusion

These Anzac Biscuits are a sweet slice of history—chewy, buttery, and full of nostalgia. I hope they bring as much joy to your kitchen as they have to mine. If you loved this recipe, try my other oat-based treats like Best Ever Oat Milk Pancakes or Lemon & Oat Breakfast Bars next. Happy baking, dear friends!

Interactive Elements

I’d love your feedback—leave a review below, and don’t forget to snap your biscuit beauties and tag me on Pinterest @poulefrecipe 💕!

Nutritional Information

Nutrition	Per Biscuit (approx)
Calories	180 kcal
Protein	2 g
Total Fat	8 g
Saturated Fat	5 g
Carbohydrates	24 g
Fiber	2 g
Sugar	12 g
Sodium	45 mg

Pinterest

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