The Ultimate Chewy & Golden ANZAC Biscuits
There is something so nostalgic about the smell of toasted oats and golden syrup wafting through the kitchen. Whether you like them crunchy enough to dunk in your tea or soft and chewy in the middle, a batch of homemade ANZAC biscuits is a staple in every Australian and Kiwi home.
Now, I have to be honest! These are obviously not the traditional “digger” biscuits that were sent to the front lines over a century ago! While those were designed to be rock-hard and long-lasting for travel, this evolved recipe is all about that buttery, chewy texture we’ve grown to love at home.
Jump to RecipeA Little Piece of History: Why We Bake Them
ANZAC stands for the Australian and New Zealand Army Corps. During World War I, wives and women’s groups back home wanted to send treats to the soldiers. Because the journey by ship could take months, they needed a recipe without eggs or milk that wouldn’t spoil.
The original biscuits were often called “Soldiers’ Biscuits” or “Hard Tack.” They were so hard that soldiers sometimes ground them up to make porridge! Today, we bake them to honour those who served, particularly on ANZAC Day (April 25th), though they are far too delicious to only eat once a year.
What you will need:
- 150g plain flour
- 1/2 tsp ground ginger (my secret for a little warmth!)
- 50g desiccated coconut
- 95g traditional rolled oats
- 125g firmly packed brown sugar
- 100g butter, chopped
- 40ml golden syrup
- 1 tbsp honey
- 40ml water
- 1/2 tsp bicarbonate of soda
Em’s Pro Tip: For the perfect “chew,” make sure you use Traditional Rolled Oats, not the “Quick Oats” or “Instant” kind. Rolled oats hold their shape better and give the biscuit that classic rustic texture that makes an ANZAC biscuit so iconic.
Switch it up: The Choc-Dipped ANZAC
While the classic is hard to beat, a very popular modern twist is the Chocolate-Dipped ANZAC. Once your biscuits have completely cooled, melt 100g of dark or milk chocolate. Dip half of each biscuit into the chocolate and set them on baking paper to firm up. It adds a decadent richness that pairs perfectly with the golden syrup!
How to make it:
1. Prep Your Space
Preheat your oven to 160°C (fan-forced). Grease two large baking trays and line them with baking paper so nothing sticks.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, ground ginger, coconut, oats, and brown sugar. Make a well in the centre of the mixture.
3. Melt the “Liquid Gold”
Place the butter, golden syrup, honey, and 40ml of cold water in a saucepan over medium heat. Cook, stirring occasionally, for about 5 minutes or until the butter has melted and everything is combined.
4. The Magic Fizz
Bring the butter mixture to a simmer, then remove it from the heat. Stir in the bicarbonate of soda and let it stand for 2 minutes. You’ll see it start to froth and foam and this is exactly what you want!
5. Mix and Shape
Pour the foamy butter mixture into the well of your dry ingredients. Mix well until everything is coated. Roll 1 tablespoon of the mixture into a ball, flatten it slightly between your palms, and place it on the tray.
6. Space Them Out
Repeat with the remaining mixture, making sure to place the biscuits about 4cm apart, as they will spread a little in the oven.
7. Bake to Golden Perfection
Bake for 10 minutes or until they are a beautiful golden brown and just firm to the touch.
8. Cool Down
Let them cool on the trays for 2 minutes (this helps them firm up so they don’t break), then carefully transfer them to a wire rack to cool completely.
How to store them:
To keep that perfect texture, store your ANZAC biscuits in an airtight container at room temperature. They will stay fresh and delicious for up to a week. Though in my house, they rarely last more than two days!
Happy Baking!
I’d love to see your golden creations! If you’re baking these for ANZAC Day or just for a weekend treat, tag me on Instagram @EmsSweetLife and use the hashtag #EmsSweetLife. Lest we forget—and let’s eat!
More Cookie Recipes
The Ultimate Chewy & Golden ANZAC Biscuits
Course: DessertDifficulty: Easy16
servings10
minutes20
minutesThere is something so nostalgic about the smell of toasted oats and golden syrup wafting through the kitchen. Whether you like them crunchy enough to dunk in your tea or soft and chewy in the middle, a batch of homemade ANZAC biscuits is a staple in every Australian and Kiwi home.
Now, I have to be hones, these are obviously not the traditional “digger” biscuits that were sent to the front lines over a century ago! While those were designed to be rock-hard and long-lasting for travel, this evolved recipe is all about that buttery, chewy texture we’ve grown to love at home.
Ingredients
150g plain flour
1/2 tsp ground ginger (my secret for a little warmth!)
50g desiccated coconut
95g traditional rolled oats
125g firmly packed brown sugar
100g butter, chopped
40ml golden syrup
1 tbsp honey
40ml water
1/2 tsp bicarbonate of soda
Method
- Preheat oven to 160°C (fan-forced). Line two large baking trays with baking paper.
- In a large bowl, combine flour, ginger, coconut, oats, and brown sugar. Make a well in the centre.
- Heat butter, golden syrup, honey, and water in a saucepan over medium heat for 5 minutes until melted. Bring to a simmer, then remove from heat.
- Stir the bicarbonate of soda into the butter mixture and let it stand for 2 minutes until foamy.
- Pour the wet mixture into the dry ingredients and mix well.
- Roll level tablespoons of mixture into balls. Flatten slightly and place on trays 4cm apart.
- Bake for 12 minutes or until golden. Cool on trays for 2 minutes before transferring to a wire rack.
Notes
- Em’s Pro Tip: For the perfect “chew,” make sure you use Traditional Rolled Oats, not the “Quick Oats” or “Instant” kind. Rolled oats hold their shape better and give the biscuit that classic rustic texture that makes an ANZAC biscuit so iconic.
- Switch it up: While the classic is hard to beat, a very popular modern twist is the Chocolate-Dipped ANZAC. Once your biscuits have completely cooled, melt 100g of dark or milk chocolate. Dip half of each biscuit into the chocolate and set them on baking paper to firm up. It adds a decadent richness that pairs perfectly with the golden syrup!
About Em
Hi, I’m Em. A self-taught baker, sweet tooth, and the creator behind Em’s Sweet Life. I believe baking doesn’t need to be complicated to be delicious.
Here you’ll find easy, reliable recipes made with simple ingredients, a few shortcuts, and a whole lot of heart.
What started as a weekend hobby has turned into my happy place. A space to share the treats I love baking for family and friends.
Whether it’s a last-minute dessert, a nostalgic classic, or something new to impress at your next gathering, my goal is to help you feel confident (and calm!) in the kitchen.
Grab a cup of tea, preheat your oven, and let’s bake something sweet together.
YouTube Videos
Want to hang out in the kitchen with me? If you’re a visual learner (or just like watching butter and sugar come together), I’ve filmed step-by-step videos for all my favourite recipes! You can find the full tutorials over on my YouTube channel now. Let’s bake something delicious together!
Leave a Reply