Anzac Biscuits are traditional Australian and New Zealand sweets, perfect for dunking in a steaming cup of tea or hot milk for breakfast or as a snack. Crunchy and crumbly, they're made in just a few simple steps with plain flour, flaked coconut, rolled oats, melted butter, granulated sugar, and golden syrup —a syrup similar in consistency to caramel, but slightly thinner, which we've replaced with molasses here.
To make them, first melt the butter, molasses, and baking soda, previously dissolved in a drop of hot water, over a low heat. Pour the liquid mixture into a bowl with the remaining dry ingredients, and mix well until smooth. Now, all you have to do is form walnut-sized balls with slightly damp hands, place them on a baking sheet lined with parchment paper, and flatten them with the bottom of a glass to form small circular discs. The resulting biscuits, once baked, will be crumbly and fragrant, perfect for nibbling as a snack or enjoying at the end of a meal with a glass of fortified wine.
Anzac Biscuits Origins and History
Tradition has it that these exquisite pastries are prepared on April 25th, Anzac Day: a commemoration held annually in Australia and New Zealand in memory of the fallen soldiers of the armed forces in all wars. Anzacs, an acronym for Australia and New Zealand Army Corps, were apparently invented by the wives of soldiers who, to nourish their husbands forced to remain on the battlefield for extended periods, would ship sweets that could last up to two weeks.
Fun fact: to sell Anzac biscuits under this name, local pastry shops and bakeries cannot make any changes to the original recipe.
Anzac Biscuits Variations
The original version we've followed, often homemade to raise funds during wartime, did not include eggs, which were once considered very precious. If you like, you can easily add them to the batter, or you can enrich the recipe with chopped walnuts, chopped almonds, dark chocolate chips, or raisins soaked in rum. If you don't have molasses, you can use acacia honey or, even better, chestnut honey instead. For a more aromatic result, you can add a pinch of cinnamon or vanilla powder.
Should Anzac Biscuits Be Crispy or Chewy?
ANZAC biscuits can be both crispy or chewy, depending on how they’re made — and that’s part of their charm. Traditionally, they lean crisp on the outside with a slightly chewy center, but recipes vary. If baked a bit longer or made thinner, they turn out crunchy and biscuit-like. If baked for less time or made thicker, they stay softer and chewier, especially in the middle.
So there’s no single “correct” texture — it really comes down to personal preference, though many would say the ideal ANZAC biscuit sits somewhere right between crisp and chewy.
Ingredients
How to Make Anzac Biscuits
Collect the flour, oat flakes and coconut flakes in a bowl.
Collect the flour, oat flakes and coconut flakes in a bowl.
Add the granulated sugar and mix everything well.
Add the granulated sugar and mix everything well.
In a non-stick pan, gently melt the butter with the molasses.
In a non-stick pan, gently melt the butter with the molasses.
Dissolve the bicarbonate in hot water and pour it into the saucepan with the melted butter, then mix quickly with a spoon and remove from the heat.
Dissolve the bicarbonate in hot water and pour it into the saucepan with the melted butter, then mix quickly with a spoon and remove from the heat.
Pour the butter and baking soda mixture into the bowl with the dry ingredients.
Pour the butter and baking soda mixture into the bowl with the dry ingredients.
Mix carefully.
Mix carefully.
At the end you should obtain a fairly compact and homogeneous mixture.
At the end you should obtain a fairly compact and homogeneous mixture.
With slightly damp hands, take portions of the dough and form walnut-sized balls; then place them a few centimetres apart on a baking tray lined with baking paper.
With slightly damp hands, take portions of the dough and form walnut-sized balls; then place them a few centimetres apart on a baking tray lined with baking paper.
Using the bottom of a glass, lightly press the balls obtained to create many small discs; then bake in a preheated oven at 355°F/180°C for 8-10 minutes. Once cooked, remove the cakes from the oven and let them cool completely on a wire rack.
Using the bottom of a glass, lightly press the balls obtained to create many small discs; then bake in a preheated oven at 355°F/180°C for 8-10 minutes. Once cooked, remove the cakes from the oven and let them cool completely on a wire rack.
Arrange the Anzac biscuits on a serving plate, bring to the table and serve.
Arrange the Anzac biscuits on a serving plate, bring to the table and serve.
Storage Instructions
Anzac biscuits can be stored at room temperature, tightly closed in a tin, for up to 1 week.
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