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The best ANZAC biscuits recipe, just in time for ANZAC day!

Image via RecipeTin Eats

Every year when ANZAC Day rolls around there is nothing better than starting the morning off right with a freshly baked ANZAC biscuit and cup of tea or coffee following the morning dawn service – it’s an Australian tradition. The sweet, golden, crunchy (or chewy!) biscuits are the result of combining decadent golden syrup, oats, coconut and a healthy dollop of butter for the perfect treat that reminds every Aussie of their childhood growing up.

Have you ever wondered how the tradition of ANZAC biscuits came about? The recipe was adapted and featured in Australian cookbooks from the 1920s onwards as a biscuit that would stay fresh for weeks or even months to make the long journey overseas, sent in care packages by charitable organisations to our soldiers.[1] This golden recipe was the perfect treat that arrived fresh and still crunchy! Now, we make the sacred ANZAC biscuit on April 25th to commemorate the ANZACs, and what a delicious way to do so.

This recipe has been loved by generations of Australians for its golden, buttery, caramel flavours and crunchy texture, it’s the perfect treat to make with the kids and a wonderful family tradition to start.  It seems every Aussie household has their own variation of the ANZAC biscuit, whether crunchy, chewy or somewhere in between – there isn’t a biscuit quite as celebrated as the humble ANZAC biscuit.

Image via RecipeTin Eats

ANZAC Biscuits Recipe

This heavenly ANZAC biscuit recipe is by the team at RecipeTin Eats, click here to view.


1 cup plain flour (all purpose flour)

1 cup rolled oats

1 cup desiccated coconut , unsweetened

3/4 cup white sugar, preferably caster / superfine

150g / 5oz Paris Creek Farms Bio-dynamic Fresh Unsalted Butter

4 tbsp golden syrup (Note 1)

1 tsp baking soda (bicarbonate soda)


Preheat oven to 180°C/350°F (160°C fan forced)

Line 2 baking trays with baking paper.

Mix flour, oats, coconut and sugar in a bowl. 

Place butter and golden syrup in a saucepan over medium-high heat and stir until butter has melted.

Add baking soda and stir to combine – it will fizz up, this is normal. Immediately remove from heat.

Pour butter mixture into flour and mix until just combined.

Roll level 1 tablespoon mixture into balls, flatten into patties. Place balls, 2.5 cm/1″ apart, on prepared trays.

Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!)

Stand on trays for 5 minutes. Transfer to a wire rack to cool – they harden as they cool!

Recipe Notes

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:

– 1 tbsp light molasses + 3 tbsp honey or light corn syrup

– 1 tbsp treacle + 3 tbsp honey or light corn syrup

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!

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.

Enjoy your freshly made ANZAC biscuits this ANZAC Day!

Looking for more recipe inspiration? Click below to view other delicious recipes:

The Perfect Peach Melba Pancake Recipe to Make Breakfast a Treat

Easy Focaccia Pizza Recipe with Moreish Triple Cream Ash Brie

Frozen Yogurt Bark: A Lighter Take on a Summer Favourite

Rosie Popa’s Go-To Breakfast to Kick-Start Your Health Ahead of Pre-Season Sport


[1] ANZAC Biscuits, Australian War Memorial, 22 April 2008,

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