Classic ANZAC Biscuits Recipe (Crispy Edges + Chewy Center)
ANZAC BISCUITS are pasty, chewy oat-and-coconut cookies sweetened with golden syrup. Mix the dry, and then mix in the melted butter + syrup, shape them and bake to golden.
These cookies are the kind you bake once and find yourself reaching for all week. They’re thin, golden and full of oats and coconut for plenty of chew.
They’re made from simple pantry ingredients and one saucepan, which means you can make a big batch with very little effort (and maximum crunch).
Table of contents
Why You’ll Love This Recipe
- Pantry-staple ingredients (nothing fancy)
- One bowl + one saucepan (NO MESS CLEANUP)
- Edges crispy with slight chewy at the center
- Great for lunchboxes, coffee breaks, and snack boards
- Stores well, so they’re fantastic for make-ahead baking
Ingredients
Candy base
Dry ingredients
- 1 1/4 cups all-purpose flour, spooned and leveled (150 g)
- 3/4 cup white sugar (165 g)
- 1 cup shredded coconut (80 g)
- 1 cup rolled oats (100 g)
- 1 tsp baking soda
Finish
Wet ingredients
- unsalted butter (150 g)
- 1/4 golden syrup (90 g)
Ingredient Notes & Substitutions
- Rolled oats: You will get the best texture with old-fashioned rolled oats. Note: Quick oats will give you cookies that are not as crisp.
- Desiccated coconut: Unsweetened is ideal. If you only have sweetened coconut, the cookies will be sweeter.
- Golden syrup: This is the most traditional flavor. If you’re in a pinch light corn syrup will work, but the taste will be slightly altered.
- Butter: You have more control over saltiness if you use unsalted butter. If you go with salted butter, the cookies might be a smidge salty (which is fine).
- Baking soda: Don’t substitute baking powder here — the base needs the acidic power of soda to spread and crisp up.
How to Make ANZAC BISCUITS
- Heat the oven. Preheat to 350°F (175°C). Line a sheet tray with parchment paper.
- Mix the dry ingredients. In a big bowl mix flour, sugar, desecrated coconut, rolled oats and soda pop. Stir until evenly mixed.
- Melt the butter and syrup. Melt the butter with the golden syrup in a small saucepan over medium low heat, and stir to combine evenly.
- Combine wet + dry. Add the hot butter-syrup mixture to the bowl of dry ingredients and stir with a rubber spatula. Stir it with a spatula until you have a thick, homogenous dough.
- Portion and flatten. Scoop the dough into portions and, if necessary, roll gently into balls before flattening them to thin rounds (they puff a bit as they bake).
- Bake. Spread out on the prepared cookie sheet with some space in between. Bake 10–12 minutes or until golden brown.
- Cool to crisp. Allow the cookies to cool for 5–10 minutes on the pan before removing to a rack. They crisp up as they cool.
- Serve. For the crispiest rice, eat when fully cooled.
Expert Tips
- If you can weigh the ingredients good, because these cookies are very texture sensitive.
- Press the dough down as evenly as possible so that the cookies will bake at an even rate.
- For a crispier cookie, bake 1-2 minutes more (watch them closely at the end).
- For a slightly chewier center, pull them when edges are deep golden but the centers still look a touch soft.
- Let them cool completely before storing, so they don’t get too soft from trapped steam.
- On the other hand, if the dough seems crumbly, keep mixing — once the syrup-butter has coated everything, it will cohere.
- It browns most evenly when baked on the middle rack.
- Parchment paper: To prevent sticking and to keep the color even.
Storage & Freezing
- Room temp: Keep them in an airtight container at room temperature for 5–7 days.
- Keep them crisp: Cut a small piece of paper towel in the container to help absorb moisture.
- Freeze baked cookies: Freeze in a freezer safe container for up to 2 months. Thaw at room temperature.
- Reheat (optional): If they’ve lost their crunch, roast in a 300°F (150°C) oven for 3-5 minutes and cool.
Variations
- Mix in 1/2 tsp cinnamon for a touch of warmth.
- For added crunch, fold in 1/2 cup of chopped nuts.
- Dip half of the cookie into the melted chocolate, then rest back on tray to let set.
- Sprinkle a little flaky salt on top right out of the oven.
- Stir in 1/3 cup mini chocolate chips once dough has cooled slightly.
ANZAC BISCUITS
Crisp, golden oat-and-coconut cookies sweetened with golden syrup. Easy one-bowl + one-saucepan method for a big, snackable batch.
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- In a large bowl, mix the flour, sugar, desiccated coconut, rolled oats, and baking soda until evenly combined.
- In a small saucepan over medium-low heat, melt the butter with the golden syrup, stirring until smooth.
- Pour the melted mixture into the dry ingredients and stir until a thick dough forms.
- Scoop portions, place on the cookie sheet, and flatten into thin rounds.
- Bake for 10–12 minutes, or until golden brown.
- Cool on the pan for 5–10 minutes, then transfer to a rack to cool completely and crisp up.
Nutrition
Video
Notes
- For crispier cookies, bake 1–2 minutes longer (watch closely near the end).
- For a slightly chewier center, remove when edges are deep golden and centers look just set.
- Golden syrup gives the classic flavor; light corn syrup can work in a pinch with a slightly different taste.
- Let cookies cool fully before storing so they stay crunchy.
Tried this recipe?
Let us know how it was!FAQs
What went wrong with my cookies?
The cookies will spread more if you make them very thin or if your butter mixture is extremely hot—let it sit for about 2–3 minutes before stirring, as necessary.
Can I substitute quick oats for rolled oats?
Yes, but the texture will be softer and more consistent.
Is the chocolate in these cookies hard when cooled?
Yes — cooling is what enables them to become crisp.
Can I make them smaller?
Absolutely. Bake time may be reduced to 8–10 min. (depending on size).
Can I freeze the dough?
Yes. Shape, flatten, freeze on a tray and keep in a bag. Bake from frozen, increasing 1-2 minutes.
How can I get them to remain crunchy for days?
Keep cookies in an airtight container, once cooled completely, away from the humidity.
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Estimated reading time: 6 minutes
