Anzac Biscuits Recipe And Method

The crunchiness of Anzac Biscuits goes back to the roots of when they were invented – by soldiers’ wives who needed a biscuit recipe that would stay fresh for the months that it would take to reach soldiers overseas back in the early 1900’s.

The warm sweetness from the golden syrup combined with the wholesome goodness of oats and coconut is a flavour that is unique to this crunchy Australian biscuit!

Australia’s favourite biscuit! We love them for their buttery caramel flavour, how crunchy they are, that it’s a forgiving recipe and the history – this is a biscuit that Aussies make to commemorate ANZAC Day.

Anzac Biscuit Recipe Printable

“ANZAC” stands for Australian and New Zealand Army Corps. And ANZAC Day – 25 April 1915 – is Australia’s most important national occasion each year, marking the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War during which we suffered heavy casualties.

It is said that the wives of soldiers came up with the original Anzac Biscuits using ingredients such that thebiscuits stayed fresh for the weeks it took to reach the soldiers overseas. I’m told that the original Anzac biscuits were as hard as a rock, so hard in fact that some soldiers would grind them up and use them as porridge.

The only ingredient that might not be familiar to those outside of Australia and the UK is golden syrup. It’s an amber coloured syrup with the consistency of honey, and it has a toffee flavour. It has a bit of a harsh edge to the flavour so I only use it for baking, though some people use it in place of maple syrup for things like pancakes.

Crisp Anzac Biscuits

Bestsubstitute for golden syrupis a combination of light molasses or treacle, plus honey. I use 1 part molasses or treacle, and 3 parts honey – the flavour is nearly identical, and the colour is very similar (a bit darker).

The making part is very straight forward – melt butter with golden syrup, add the baking soda then mix it into the dry ingredients. Roll into balls, flatten and bake!

In my world, there’s no question. Anzac biscuits should be crispy, crispy, crispy!!! Just like the original created by the soldiers’ wives over a century ago! 🙂

Healthy Anzac Biscuits

Recipe video above. The great AussieAnzac biscuits!! Crispy and buttery, a beautiful deep golden colour with a toffee flavour. They will stay crunchy for a week and though they will soften, still fresh for another week!

1. Golden syrup - amber coloured sweet syrup primarily used for baking purposes in Australia and in the UK. Has a caramel-like flavour. Best substitutes:

2. Oats & batter consistency - Different brands of oats can have different levels of absorbency. Your dough should be firm enough so that you can roll it into balls without it sticking to your hands, but pliable and wet enough so that you can flatten the balls without the dough crumbling. If your dough is too sticky, add more flour, if it is too dry, add more melted butter. Don't worry about playing around with this recipe - it's a pretty forgiving biscuit dough!

Classic Anzac Biscuits » Dish Magazine

3. Storage - Anzac cookies stay crisp for about a week in an airtight container. After that, they soften a bit but are still good! If the biscuits go soft, they can be crisped up in the oven - 5 minutes at 180C / 350F.

Serving: 19 g Calories: 74 cal (4%) Carbohydrates: 14.3 g (5%) Protein: 1.1 g (2%) Fat: 1.6 g (2%) Saturated Fat: 1.2 g (8%) Sodium: 56 mg (2%) Potassium: 30 mg (1%) Fiber: 0.8 g (3%) Sugar: 6.9 g (8%) Iron: 0.5 mg (3%)

Anzac biscuits originally published July 2014, refreshed in 2019 and 2020. Updated with new photos, new video and most importantly, Life of Dozer section added! No change to recipe.

Anzac Biscuits Have A Strict Recipe In This Cwa Kitchen. Here Are The Bakers' Dos And Don'ts

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Recipe video above. The great AussieAnzac biscuits!! Crispy and buttery, a beautiful deep golden colour with a toffee flavour. They will stay crunchy for a week and though they will soften, still fresh for another week!

1. Golden syrup - amber coloured sweet syrup primarily used for baking purposes in Australia and in the UK. Has a caramel-like flavour. Best substitutes:

2. Oats & batter consistency - Different brands of oats can have different levels of absorbency. Your dough should be firm enough so that you can roll it into balls without it sticking to your hands, but pliable and wet enough so that you can flatten the balls without the dough crumbling. If your dough is too sticky, add more flour, if it is too dry, add more melted butter. Don't worry about playing around with this recipe - it's a pretty forgiving biscuit dough!

Classic Anzac Biscuits » Dish Magazine

3. Storage - Anzac cookies stay crisp for about a week in an airtight container. After that, they soften a bit but are still good! If the biscuits go soft, they can be crisped up in the oven - 5 minutes at 180C / 350F.

Serving: 19 g Calories: 74 cal (4%) Carbohydrates: 14.3 g (5%) Protein: 1.1 g (2%) Fat: 1.6 g (2%) Saturated Fat: 1.2 g (8%) Sodium: 56 mg (2%) Potassium: 30 mg (1%) Fiber: 0.8 g (3%) Sugar: 6.9 g (8%) Iron: 0.5 mg (3%)

Anzac biscuits originally published July 2014, refreshed in 2019 and 2020. Updated with new photos, new video and most importantly, Life of Dozer section added! No change to recipe.

Anzac Biscuits Have A Strict Recipe In This Cwa Kitchen. Here Are The Bakers' Dos And Don'ts

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!