3 Anzac biscuit recipes that you should try at home

As Anzac Day is approaching, baking Anzac biscuits is a beautiful way to commemorate our veterans while enjoying a delicious homemade treat.

Since there are different tastes and preferences out there, we collected three Anzac biscuit recipes for you: a traditional one, the modern recipe that includes coconut, as well as a chewy recipe for those who don’t like the crunch.

Choose your preferred one and start baking!

Anzac Biscuit Recipe #1 – Traditional

This first Anzac biscuit recipe is taken from The Capricornian (Rockhampton, QLD), and it was published on 14 August 1929.


  • 2 cups John Bull rolled oats
  • ½ cup of sugar
  • 1 cup plain flour
  • ½ cup melted butter
  • 1 tablespoon golden syrup
  • 2 tablespoons boiling Water
  • 1 teaspoon bicarbonate of soda


Mix golden syrup, boiling water, and bicarbonate of soda in a bowl until they froth. Add melted butter and incorporate all dry ingredients. On a floured baking sheet, drop a spoonful of the batter and bake in a slow oven.  

Anzac Biscuit Recipe #2 – Modern

The Anzac biscuit recipe is an heirloom recipe that has been passed on from generation to generation. As of today, Anzac biscuits are made commercially or in fundraising activities for the RSL (Returned and Services League of Australia).  Like most recipes, the Anzac biscuit traditional recipes evolved that its ingredient list has been modified. The most significant change for this recipe is the addition of coconut shreds or desiccated coconut. 

Here’s the recipe. 


  • 1 cup rolled oats
  • 1 cup plain flour
  • 1 cup brown sugar
  • ½ cup shredded coconut or desiccated coconut
  • 125g of unsalted butter, melted
  • 2 tablespoons golden syrup
  • 1 tablespoon water
  • ½ teaspoon bicarbonate of soda


In a bowl, combine rolled oats, flour, brown sugar, and coconut. In a separate bowl, mix the melted butter, golden syrup, water, and then add the bicarbonate of soda. Pour the combined liquid ingredients to the dry ingredients and mix thoroughly. Roll them into 1-inch sized balls and place them gently onto a buttered baking tray. Bake this in an oven for 15-20 minutes at 175° Celsius. Cool them on a rack to harden. 

Anzac Biscuit Recipe #3 – Chewy

Here is how you can make chewy Anzac Biscuits:


  • 2 cups plain flour
  • 2 cups rolled oats
  • 2 cups coconut (desiccated)
  • 1 ½ cups brown sugar
  • 1 cup butter
  • 4 tablespoons golden syrup
  • ½ teaspoon bicarbonate of soda
  • 2 tablespoons boiling water


Preheat your oven to 160°C.

Line the baking tray with parchment or any baking paper. 

In a bowl, sift the flour, coconut, brown sugar, and oats and mix well with a wooden spoon. Remove all lumps.

In a saucepan, melt the butter and golden syrup in low heat, and stir regularly with a wooden spoon. Once melted, remove it from heat.

Mix the bicarbonate of soda with water and add it to the butter mixture in the saucepan. Once bubbles and froth appear, quickly add it to the bowl with the dry ingredients and mix it properly. 

Roll them into 1-inch sized balls and place them on the lined baking tray roughly two inches apart.

Bake it for 8-10 minutes. When done, remove the tray from the oven and cool the biscuits on a rack.  

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