Anzac biscuit on tray lined with parchment paper.
Print Recipe

Chewy Anzac Biscuits

These Anzac biscuits are simple to make and made with the goodness of oats and coconut. Golden in colour, they're sweetened with golden syrup or light treacle creating a caramel flavour in a chewy biscuit. So good are these Anzac biscuits that I dare you to stop at just one! 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Baking
Cuisine: Australian
Keyword: Anzac biscuits
Servings: 18 biscuits
Calories: 134kcal
Author: Maria Ghidella



  • 1 1/2 cups rolled oats
  • 1 cup plain flour (all purpose) sifted
  • 1 cup caster sugar (fine sugar)
  • 1/2 cup desiccated coconut
  • 150 g butter (chopped)
  • 2 tbsp golden syrup or treacle
  • 1 tsp bicarbonate of soda (baking soda)
  • 2 tbsp boiling water



  • Preheat oven to 180°C/350°F. Line 2 trays with parchment paper and set aside.
  • Starting with the dry ingredients, place the rolled oats, flour, caster sugar and desiccated coconut into a bowl. Set aside.
  • In a small saucepan, place the butter and golden syrup over medium heat. Stir with a wooden spoon until the butter is melted and combined with the golden syrup. Remove from the heat.
  • In a small bowl, dissolve the bicarbonate of soda in the boiling water and add this to the butter and syrup mixture. Mix well. The mixture will froth up into a foamy liquid that is honeycomb in colour. 

  • Add the liquid mixture to the dry ingredients and mix well. Begin with a wooden spoon then use your hands to ensure the oats and flour have absorbed all the butter.
  • Roll the cookie dough into balls and press slightly to flatten. Place on a lined baking tray and bake for 30 minutes.
  • Remove from the oven and allow to cool on a rack.


BUTTER QUANTITY - I've tested this recipe many times and have found that reducing the quantity of butter to 125g can make a big difference to the texture of the biscuit. The biscuits can become dry and hard during cooking. I found that 150g of butter to be the best quantity for this recipe. 
VARIATIONS - You can add chopped almonds or macadamia nuts to this recipe for a variation. Simply reduce the quantity of oats to 1 cup and nuts of choice to 1/2 cup.


Serving: 40g | Calories: 134kcal | Carbohydrates: 18.1g | Protein: 2.19g | Fat: 7.4g | Saturated Fat: 4.407g | Polyunsaturated Fat: 0.499g | Monounsaturated Fat: 1.944g | Trans Fat: 0.273g | Cholesterol: 18mg | Sodium: 133mg | Potassium: 71mg | Fiber: 1.5g | Sugar: 7.62g | Vitamin A: 450IU | Calcium: 10mg | Iron: 0.7mg