Anzac Biscuits — oat-and-golden-syrup biscuits from WWI
ANZAC biscuits are Australian-New Zealand biscuits made with rolled oats, coconut, flour, golden syrup and butter — no eggs, by historical accident. They are chewy or crisp depending on the cook, and are sold for ANZAC Day commemorations on 25 April.
i. Origin & history
ANZAC biscuits were sent by wives and mothers to soldiers in the trenches of World War I. The lack of eggs was a wartime necessity — eggs spoiled during long shipments to the front, but the egg-less biscuits kept for weeks. The Australian War Memorial holds the canonical recipe.
ii. Ingredients
Makes 24 servings · scroll the side panel to adjust
- 150 g plain flour
- 100 g rolled oats
- 100 g desiccated coconut
- 200 g muscovado sugar
- Pinch salt
- 150 g unsalted butter
- 3 tbsp golden syrup
- 1 tsp baking soda
- 2 tbsp boiling water
iii. Method
- Mix flour, oats, coconut, sugar, salt.
- Melt butter with golden syrup. Off heat, mix soda with boiling water; stir into butter mixture (it will foam).
- Pour into dry; mix to a soft dough.
- Place teaspoonfuls on lined trays with space.
- Bake at 170 °C for 12-14 min until golden — for crisp biscuits; less for chewy.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Crisp ANZAC biscuits bake longer. Chewy ANZAC biscuits are baked less. Modern ANZAC variations add chocolate or macadamia.
vi. Common questions
What is anzac biscuits?
Anzac Biscuits is oat-and-golden-syrup biscuits from wwi, from oceania cuisine. They are chewy or crisp depending on the cook, and are sold for ANZAC Day commemorations on 25 April
Where is anzac biscuits from?
Anzac Biscuits is from the oceania dessert tradition; the recipe and history are detailed above.
How long does anzac biscuits keep?
See the storage note in the Quick facts panel: 2 weeks airtight.