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Anzac Biscuits

These Anzac Biscuits zing with the warmth of ground ginger that melds perfectly with the flavor of the golden syrup.

Easy to make and just as easy to eat!


Overhead view of Anzac Biscuits in dark coloured baking tray

Why you’ll love this recipe

There are many recipes for Anzac biscuits and all are very similar.. In this version, I have added just a couple of teaspoons of ground ginger. Is that too radical? I know I may upset some purists but if that the case just leave the ginger out and the recipe will work just as well AND it will be the original.

These are as I like – crunchy. It just doesn’t seem right if they are soft and chewy. Be sure to store in an airtight container as soon as the biscuits are cool. If they soften, recrisp in a warm oven for 5-10 minutes.

Anzac Day

Anzac day, observed on the 25th April each year in Australia and New Zealand, is a national day of remembrance. On this day we commemorate all who served and died in wars, conflicts and peacekeeping operations. The Anzac day services and marches are well supported in towns large and small across the country. Even as a child of migrants from Europe this is always an important day for me.

Part of the tradition is Anzac biscuits. During the war, mums, wives and girlfriends lovingly baked these biscuits and packaged them up to be sent to their soldier. The lack of eggs in the recipe meant these biscuits kept well and would be a welcome taste of home. Opinion varies, as it often does in cases like this, as to when and where these biscuits originated. I don’t really think it matters. Anzac biscuits mean so much to so many.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredient notes

This recipe is very humble, using basic supermarket ingredients.

All you need is:

  • rolled oats – but be sure not to use instant oats
  • all purpose plain flour
  • desiccated coconut – unsweetened or your biscuits will be too sweet
  • brown sugar
  • salted butter
  • golden syrup – or use honey
  • bicarbonate of soda

Of course, for my version, just add a little ground ginger.

Close up of Anzac Biscuits on dark coloured baking tray


Preheat the oven to 325ºF/170ºC and line baking sheets with non stick paper.

  1. Combine oats, flour, brown sugar, desiccated coconut and ground ginger.
  2. Melt butter and golden syrup over gently heat.
  3. Combine bicarbonate of soda with 2 tablespoons of boiling water.
  4. Add soda mixture with warm butter mixture. It will foam.
  5. Combine butter mixture with dry ingredients.
  6. Roll spoonfuls of mixture, arrange on baking sheet and press down with a fork.
  7. Bake until golden brown.
Overhead view of Anzac Biscuits in dark coloured baking tray

Do you like crunchy or chewy Anzac biscuits? Have you even heard of these biscuits? If not, try this recipe, I know you’ll love them as much as I do. Serve Anzac Biscuits simply with a cup of tea.

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This updated recipe was first published on 24 April, 2017

Overhead view of Anzac Biscuits in dark coloured baking tray

Anzac Biscuit Recipe

Anzac biscuits are a classic Australian cookie, well known and loved by all. In this version, a little bit of ground ginger is added for warmth and flavor. Feel free to omit the ground ginger for the original version.
5 from 5 votes
Print Pin Review
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings:32 cookies
Author: Marcellina


  • 1 cup rolled oats
  • 1 cup all purpose plain flour
  • 1 cup desiccated coconut unsweetened
  • ½ cup brown sugar
  • ½ cup white granulated sugar
  • 2 teaspoons ground ginger optional
  • 4 ounces (115 grams) salted butter
  • 2 tablespoons golden syrup or honey
  • 1 teaspoon bicarbonate soda
  • 2 tablespoons boiling water


  • Preheat oven 325ºF/170ºC. Line two large baking sheets with non stick paper.
  • In a large bowl, combine oats, flour, coconut, brown sugar and ground ginger (if using). 
  • In a pan, melt butter and golden syrup. 
  • Mix the bicarb with 2 tablespoons of boiling water and then pour into the butter mixture stirring well. It should foam. Pour the foaming butter into the oats/flour mixture, mix well. 
  • Roll spoonfuls of the mixture into balls about the size of a small walnut, place on lined baking trays and press down with a fork. You should get between 30 to 32 balls of dough.
  •  Bake for 14-18 minutes until golden brown, turning halfway through. Watch them, they burn easily so if your oven runs hot, reduce the temp a little and bake for longer for a crispy biscuit. 
  • Cool on wire racks and store in an airtight container.


  • ground ginger can be omitted to create the original Anzac cookie
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 93kcal | Carbohydrates: 11g | Protein: 0g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 64mg | Potassium: 36mg | Fiber: 0g | Sugar: 6g | Vitamin A: 100IU | Vitamin C: 0mg | Calcium: 8mg | Iron: 0.4mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

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Recipe Rating


  1. 5 stars
    I made these on Anzac Day Marcella and they were great and quite simple to make. Thank you. Love your page.

  2. Yes, I think I like the addition of ginger to the biscuits and I like ’em chewy, but crisp will also do!

  3. 5 stars
    It’s already quite warm over here and I pinned it to Holidays board 🙂 Never too much ginger, by the way !