Anzac Cookies

by | Mar 23, 2012 | 16 comments

Anzac Cookies
There are a million and one variations of Anzac Biscuits out there. Maybe I am exaggerating a bit here. With only seven ingredients, how many variations can there possibly be? Before I embarass myself by stating a number that would suggest my inability to do Math, let me tell you that if there was one variation that you could bake then let it be this one.
Anzac Cookies
Why? Because this is the cookie version of the mighty Anzac Biscuit. Anzac biscuits were made famous during World War I when they were cleverly created by loving mothers and pining housewives for their brave men at war. Soldiers from Australia and New Zealand were in for a treat when they received these golden, chewy bikkies in care packages all the way back from home. The omission of egg and the inclusion of golden syrup not only ensured that the biscuits were chewy but made sure they stayed nice, firm and virtually fresh on their long journey to the frontline.
Anzac Cookies
Anzac Cookies
The traditional Anzac biscuit is large, golden, oat flecked and quite flat. My version adapted from Bill Granger's version is a fat, chubby cookie with a really chewy middle and a delightfully juicy coconut texture. Anzac Day is April 25th every year. Maybe this year you will give this version a go? Even if it is just a fun cultural exercise. I love my Anzac Biscuits/ Cookies chewy. Crispy or Chewy? What is your preference?




Preparation Time - 10 minutes
Baking Time - 20 minutes
Makes 16


1 cup plain flour
1 cup dessicated coconut
1 cup rolled oats
2/3 cup brown sugar
125g butter
1 tablespoon golden syrup
1 tablespoon manuka honey (or any other kind)
1/2 teaspoon bicarbonate of soda
1 tablespoon boiling water


Preheat oven to 170C. Grease and line a cookie sheet with baking paper.
Place flour, coconut, oats and sugar in a bowl. Mix well. Place butter, golden syrup and honey in a saucepan over low heat until butter melt. Combine bicarbonate of soda and boiling water in a small bowl and add this to the butter mixture. Stir. Pour over oat mixture and bring all ingredients together.
Roll tablespoonfuls of cookie dough into balls and place on the cookie sheet, leaving at least 4cm around each cookie to allow it to spread. Flatten each cookie gently with the tip of your fingers.
Bake for approximately 15 to 20 minutes until cookies are golden brown around the edges. Remove from oven, cool slightly on tray before transferring to a wire rack to cool completely.


My Notes

Don't overbake them as they won't be chewy in the middle if overbaked. The cookies continue to cook even after you remove them from the oven.  I also like to add a handful of crushed macadamia nuts to the dough for extra crunch. I adjust the quantity of honey accordingly to balance the addition of extra dry ingredients.




Find More Recipes By CategoryBaking Cookie Vegetarian



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Vayouna

    Hello Sneh! I made these Anzac biscuits today using macadamias too. They are so crispy and nice that I had to make a double batch. The first batch was eaten too fast. Thank you for sharing your recipe.

  2. Jaya

    Please call them biscuits not cookies. You must look up the history of this biscuit to understand the story behind it. We just don't need to 'Americanise' it thank you. "Referring to these products as 'Anzac Cookies' is generally not approved, due to the non-Australian overtones," the Department of Veterans' Affairs (DVA) advises. 🙂

    • Sneh

      It is really funny that I bake these Anzac biscuits at least twice a month for lunchboxes and my younger son is always helping me roll them and always begging me to bake them every week ... AND we always call them Anzac biscuits!! I always call them Anzac biscuits but for the life of me, I can't remember why or how I ended up calling them Anzac cookies in this blog post which is more than 7 years old. Maybe I'll do a more updated post with the biscuits soon and make sure they are called biscuits in that one 🙂

  3. April

    I made these tonight and the dough was a bit dry so I added a little more boiling water. They turned out perfect, maybe I just did not mix well enough in the beginning.

  4. Esther

    And the verdict....They are the best Anzac cookies i've tasted. 1st time I've made them so v. Proud. I will be making these each Anzac day. I loved the ones with macadamias in. Awesome recipe....the kids love them.

  5. Esther

    Trying these out for Wednedsday, Anzac day. Will let u know how they turn out...I like them chewy.

  6. Em

    is the coconut sweetened or unsweetened? Can't wait to try these!

    • Sneh

      It is unsweetened.

  7. jacob

    How much (and what type of) sugar is required - it's not in the ingredient list 🙂

    • Sneh

      I have fixed the recipe. Thanks!

  8. kankana

    Never heard of these cookies before. It looks lovely with oats and coconuts! Thanks for sharing the story behind it.
    Can I use just any normal breakfast pancake syrup instead ?

  9. Miss Piggy

    Chewy all the way, but not tooooo chewy if you know I mean. Hubs makes a pretty mean Anzac Biscuit I must delicious!

  10. Eha

    Have not baked any Anzaca for a few years, but used to be quite wellknown for them. Have to admit mine never looked quite as appetizing, so really have to try this recipe 🙂 !

  11. Divya @ FF

    These cookies are gorgeous! I've never tried an anzac cookie, but I would imagine I'd like them chewy, just like a chewy chocolate chip cookie!

    If I don't have golden syrup, can I sub with honey?

  12. thelittleloaf

    These look just how I like them! I love a cookie that's just a little soft in the middle, and all those lovely nutty crunchy flavours make them absolutely irresistible.

  13. chinmayie @ love food eat

    These cookies look perfect! I like my anzac cookies crispy but have to try your recipe before I say that 😉


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