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History of the Anzac biscuit

Anzac biscuits are a classic Australian biscuit made in Australia and New Zealand. Since WW1, these biscuits were made by the women and wives of soldiers and sent to troops abroad as the ingredients had a long shelf life. ANZAC biscuits are traditionally served during Anzac Day but can be made all year round! 

The typical Anzac Biscuit today is a slightly sweeter and softer biscuit made using pantry staples, with an optional addition of desiccated coconut. 

This is our recipe for the traditional favourite with variations based on your preference! It's delicious and easy to make and will last well in an air tight container for up to 5 days. 

Anzac Biscuits

Ingredients
  • 1 cup (90g) rolled oats
  • 1½ cup (195g) plain flour
  • 1½ cup (90g) shredded coconut
  • ⅔ cup (150g) caster sugar
  • 125g salt reduced butter
  • 3 tbs golden syrup
  • 2 tbs boiling water
  • 1 tsp bicarbonate of soda
  • 2 tsp vanilla extract

Method

  1. Preheat the oven to low 160C (140C fan forced). Line two biscuit trays with baking paper.
  2. Attach the mixing bowl to the stand mixer with the flat beater. Place the oats, flour, coconut and sugar. Turn to speed 2 and mix until well combined.
  3. Place the butter, golden syrup and water into a small saucepan. Bring to the boil stirring. Remove from the heat, add the bicarbonate of soda and vanilla, stir to combine (mixture will become very foamy).
  4. Turn the mixer to speed 2 and quickly add the hot syrup. Increase to speed 6 and mix until well combined. Mixture will be very sticky.
  5. Roll into balls, about the size of a golf ball and place on the prepared trays allowing for spreading. Lightly press down to flatten. Bake on the centre shelf for 20 minutes. Allow to cool slightly before removing to a cooling rack.

Tips
  • If biscuits puff up during cooking, simply flatten with a spatula

Sugar free Anzac biscuits

If you're after a healthier alternative, substitute the caster sugar with granulated sugar free sweetener of your choice or unrefined coconut sugar.

Anzac biscuits without coconut

Simply remove the coconut from the ingredients if you prefer a traditional biscuit minus the coconut.

Gluten free Anzac biscuits 

For a gluten free recipe, substitute 1½ cup of the plain flour with gluten free flour.

Vegan Anzac biscuits 

To making the perfect vegan Anzac biscuits, substitute the butter with vegan margarine (we like Nuttelex)