🥛 Dairy‑Free🥚 Egg‑Free🌱 Vegetarian🍯 Refined‑Sugar Free Option
These classic ANZAC biscuits are chewy, golden, and full of nostalgic oat‑coconut goodness. Born from war‑time necessity, they’re now a beloved treat across Australia and New Zealand – simple, satisfying, and packed with heritage.
Why You’ll Love It
- Easy pantry ingredients – no special shopping needed
- Naturally egg‑free and can be made dairy‑free
- Chewy or crunchy depending on bake time
- Perfect make‑ahead treat that improves with age
Options & Variations
- Chewy vs Crunchy: Bake ~10–11 min for chewy centres; ~13-15 min for crispier biscuits
- Refined‑Sugar Free: Replace brown sugar with coconut sugar and golden syrup with rice‑malt syrup
- Add Nuts: Stir in ½ cup chopped macadamias or almonds
- Chocolate Twist: Drizzle cooled biscuits with melted dark chocolate
What to Serve With It
- A hot cup of tea or coffee
- As part of an ANZAC Day morning tea (25 April)
- Crumbled over vanilla ice cream
- With a cold glass of milk for kids
Storage & Leftovers
- Airtight container at room temperature for up to 2 weeks
- Freeze up to 3 months; thaw before serving
- For crisp texture, store with a slice of bread or rice paper sheet to absorb moisture
A Short History
ANZAC biscuits date back to World War I, when wives and mothers sent them in care packages overseas. Made to last and sustain, they became a symbol of resilience and remembrance, especially on ANZAC Day (25 April).
Inspiration Behind the Dish
I grew up baking these with my grandmother every April, finding that each biscuit carries a story – a blend of simple ingredients and deep memories. This recipe is my way of honouring that tradition in every batch.
ANZAC Biscuits
Golden, chewy, and deeply nostalgic, these ANZAC biscuits are an Aussie classic. With simple pantry staples, they’re easy to make, naturally egg‑free, and perfect for sharing on ANZAC Day—or any day you want a comforting, homemade treat.
Servings 20 biscuits
Ingredients
- 90 g rolled oats
- 150 g plain flour
- 220 g brown sugar
- 60 g desiccated coconut
- 2 tbsp golden syrup
- 1 tsp bicarbonate of soda
- 2 tbsp boiling water
Instructions
- Preheat oven to 160 °C (320 °F). Line two baking trays with parchment.
- Dry Mix: In a large bowl, combine oats, flour, sugar, and coconut.
- Wet Mix: Melt butter and golden syrup together over low heat.
- Stir bicarbonate of soda into boiling water; add to melted butter mix (it will foam).
- Pour wet into dry and mix until combined.
- Roll spoonfuls into balls (~1 Tbsp each), place on trays ~2 cm apart, flatten slightly.
- Bake 10–12 min for chewy, or 13–15 min for crisp.
- Cool on tray ~5 min before transferring to wire rack.
Notes
- Texture Tip: They firm up as they cool—don’t overbake if you prefer chewiness.
- Dietary Compatibility:
- Dairy‑free if using plant‑based butter
- Egg‑free / vegetarian
- Can be refined‑sugar free with sugar & syrup swaps
- Make Ahead: Dough can be refrigerated overnight; bake fresh in the morning.
One response to “ANZAC Biscuits”
These work everytime!