ANZAC biscuits are a favourite in Australia and New Zealand. Traditional Anzac biscuits date to World War I, when they were sold to support the war efforts for our soldiers, the ANZACS (Australian and New Zealand Army Corps). Anzac Biscuits are hard and crunchy with rolled oats, coconut and a sweet golden syrup flavour. They are egg free too. Possibly because war rations meant eggs were scarce, and because these biscuits had to survive being shipped from Australia to the UK by boat in the early 1900s.

Anzac biscuits are a treasured treat here in Australia. God help you if you call them a cookie. In fact, the Veterans’ department of the Australian Government has strict rules on what can be called an Anzac biscuit for sale. Any deviations from the tradition recipe are banned. Ask Subway.

I was so pleased when I found this Traditional Anzac Biscuit recipe. It comes from a long-standing judge and competitor in the Cookery section of our Royal Agricultural Society show in Perth, Nancy Crossley. Nancy Crossley’s award-winning recipes steal the show, and her ANZAC biscuits are no exception.



Makes: About 20 biscuits          Difficulty: Easy


  • Large Baking Tray
  • Large mixing bowl
  • Wooden spoon
  • Kitchen scales
  • Oven thermometer


  • 120g (4.2 oz) Caster Sugar
  • 90 g (3.2 oz) Rolled Oats
  • 80g (2.8 oz) Desiccated Coconut
  • 130g (4.6 oz) Plain Flour
  • 115g (4 oz) Unsalted Butter, melted
  • 1 tablespoon Golden Syrup
  • 1 teaspoon Bicarbonate Soda
  • 2 tablespoons Water, boiling


  • Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line a large baking tray with baking paper.
  • In a large mixing bowl add the caster sugar, oats, coconut and plain flour. Stir them together until well mixed. Pour in the melted butter and mix together.
  • In a small heat-proof bowl add the boiling water. Add the bicarbonate soda and golden syrup and stir them into the water until the soda has dissolved. The mixture will fizz up. Pour the melted golden syrup mixture into the large bowl and stir everything until well mixed.
  • Place 2 teaspoons of dough into your hand and gently compress it into a disc. Place no more than 8 biscuit balls to a large tray, as they will spread as they bake.
  • Check the oven has reached the correct temperature. Place the baking tray on the middle rack of the oven. Do not place any lower as the biscuits will burn. Bake for 25 minutes, or until deep golden brown underneath.
  • Remove biscuits from the oven and let them cool on a wire rack.

Recipe adapted from A Pound of Flour: Cookery Classics from the Perth Royal Show. Recipe credit: Nancy Crossley



  • You can either loosely shape the dough into discs or roll it firmly into a ball for your biscuits. The balls bake more perfectly round and the loose method is more rustic and traditional.
  • Store your ANZAC biscuits in an airtight container at room temperature. How long for? Well, they were designed to survive being shipped from Australia to the UK by boat. Like, for weeks at sea. As we say in Australia, “she’ll be right”. ANZAC biscuits could possibly survive the apocalypse.