Anzac biscuits

Anzac biscuits

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(255 ratings)

Takes 35 mins


Makes 20

These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal118
  • fat7g
  • saturates5g
  • carbs13g
  • sugars6g
  • fibre1g
  • protein1g
  • salt0.28g


  • 85g porridge oat
  • 85g desiccated coconut
  • 100g plain flour
  • 100g caster sugar
  • 100g butter, plus extra butter for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…


  1. Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.

  2. Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.

  3. Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

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Comments, questions and tips

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forbairt's picture
30th Jun, 2020
So I'm not entirely sure what I'm doing here but I'm tending to shape my biscuit pretty much ... I've followed the recipe exactly ... and they don't tend to spread that much at all. I'm not 100% sure if there are some differences in the ingredients. However, that being said. They taste amazing and have come out really well the two times I've made them .. I've substituted in honey for the golden syrup as you can't get it that easily here (France) I'm using Quaker oats as well in case that changes anything. All in all these are definite favourites :)
Paul Snell's picture
Paul Snell
23rd Jun, 2020
Followed the recipe and these were delicious, came out perfect, were crunchy on the first day but then started to go soft, so if you like a crunchy biscuit eat them quick
Countess P
7th Jun, 2020
I’ve eaten many Anzac biscuits but never made them. Didn’t think it could be that tricky so wish I’d read the comments in advance but BBC Good Food normally v reliable. Despite following the recipe exactly, these were dry and pretty tasteless apart from the bicarb taste coming through. They stubbornly stayed in balls on the baking sheet and required squashing down. And what is the bicarb for anyway? If all the chemical reaction is done before it goes in the oven it is just providing an unfortunate taste. I’ll try again with a different recipe.
21st May, 2020
Th first time I did these I ended up with crunchy granola, I then read the comments and it is really key to follow the recipe exactly, especially around the baking soda bit 0 hen you end up with great biscuits. I use an ice cream scoop to portion them onto the baking tray, push the mix in a bit to get a formed ball, works really well for me. The kids love these, a healthier (just!) alternative to chocolate biscuits and brownies
11th May, 2020
I make these regularly. Absolutely love them!
Grace Saxen's picture
Grace Saxen
25th Apr, 2020
Really easy, added a little extra golden syrup and they were the best Anzac biscuits I've had.
23rd Mar, 2020
I really wanted to be in the 50% of people who the recipe worked for, but alas it wasn’t to be. I followed the recipe and cooking times and ended up with granola! The biscuit dough was very dry. For the second half of the mix, I added a few table spoons of milk (following suggestions from others) and the biscuit mix stuck together better, but they are very crunchy....expect to have to clean up crumbs. The mix does taste nice but I won’t be making these again.
Catherine Fritsch's picture
Catherine Fritsch
18th Mar, 2020
These biscuits turned out great. I used honey instead of golden syrup and didn't reduce the sugar and they're not too sweet at all.
14th Feb, 2020
The baking soda is essential. I have no idea why it is necessary but the method of application is crucial. You have to add the baking soda with 2 tablespoons of hot water. Mix it to dissolve then add this to the melted butter and golden syrup mix. Stir and it will foam up a lot. Then add this foamed up mix to the dry ingredients. If you didn't do this, the biscuits come out dense and chewy instead of having that crunch.
26th Jan, 2020
Fabulous easy recipe. A bit too sweet so next time I’ll reduce sugar to 80g. Probably the easiest biscuit recipe.


16th Mar, 2020
Why do my biscuits flatten out completely on the tray and join to the others despite me leaving space between them? I have followed the recipe accurately.
Barney Good Food's picture
Barney Good Food
19th Mar, 2020
Please check to see if your baking soda is in date. It seems to me that your biscuits aren't rising.
26th Oct, 2019
Really easy to make. Judged tbsps of syrup by eye - tasted fine. Similarly, added a splosh of boiling water to bicarbonate. Fizzed straight away and carried on fizzing when added to hot butter/syrup mixture. Instead of using a dessert spoon just took small handfuls of mixture, rolled into walnut sized balls and squashed slightly on a baking tray. We started eating them before they were even cool! Very simple, straightforward recipe to make yummy biscuits. And they’ve got oats and coconut in, so they’re good for you too right ;)
21st Nov, 2018
Do you need to add the bicarb to the golden syrup or could it be added to the rest of the dry mix? I'm hoping to make layered jar gifts with the recipe for Christmas presents so it would be handy if the recipe worked that way too! Thanks for your advice!
26th Oct, 2019
As well as reacting with acid to release CO2, sodium bicarbonate also undergoes thermal degradation at temperatures above 80C to produce CO2, so acid isn’t always necessary to get sodium bicarbonate to act as a raising agent.
goodfoodteam's picture
22nd Nov, 2018
Thanks for your question. This step it to help activate the bicarbonate of soda. As an alternative, we do have the following layered cookie recipes which don't require this: Plus more edible gifts here: We hope this helps!
19th Jan, 2016
How long will the mixture last in the fridge/ freezer? Just two of us, so don't want to be baking a whole batch at once!
goodfoodteam's picture
21st Mar, 2016
You can freeze these once baked if you don't want to be tempted by too many in one go. Pack into a rigid container and freeze for 6 weeks. Thaw at room temperature.
Augustine Hilman's picture
Augustine Hilman
9th Jul, 2020
Really good recipe. The coconut adds a really nice subtle flavour and sweetness to the biscuits. I prefer a slightly chewier biscuit so I made mine a little taller so they spread out less and the inside stays softer.
1st Mar, 2019
Really lovely busicuits. Only thing I would change is maybe reduce the sugar as they are very sweet. However everybody loved them. Would recommend.
14th Nov, 2015
For a really healthy version either drop sugar to 25g or omit completely as the coconut is very sweet - Use honey or agave syrup instead of golden syrup. For a Christmas version use some mixed fruit and nuts and 2 teaspoons of mixed spice and 25g of dark sugar melted into the syrup - if you have an orange handy pop in some zest - YUM You can also add some glace cherries to the basic recipe for a nice change
15th Dec, 2014
Make sure to leave lots of space between them as they spread loads. But put them in walnut shapes on the bake tray. And cranberries taste delicious in them!
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