Dessert · Australian

Anzac Biscuits

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · July 3, 2026

These oaty coconut cookies come together in one bowl with pantry staples, no eggs required. The golden syrup gives them a caramel note and a chewy edge, and they bake in under 10 minutes. Perfect for when you want something sweet without much fuss.

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Anzac Biscuits

Why you'll love this

  • One bowl, no eggs, and no mixer needed.
  • Ready start to finish in about 20 minutes.
  • Naturally chewy with a caramel golden syrup flavor.
  • Great with tea or coffee and they keep well.

EveryDayMeal recipe

Anzac Biscuits

Prep
10m
Cook
10m
Total
20m
Serves
18
Level
Easy

Ingredients

  • 85g porridge oats
  • 85g desiccated coconut
  • 100g plain flour
  • 100g caster sugar
  • 100g butter
  • 1 tbsp golden syrup
  • 1 tsp bicarbonate of soda

Equipment

  • Large mixing bowl
  • Small saucepan
  • Baking sheets
  • Wire cooling rack
  • Dessertspoon

Instructions

  1. Heat your oven to 180C (160C fan) and combine the oats, coconut, flour, and sugar in a large bowl so the dry mix is ready to go.
  2. Melt the butter gently in a small pan, then stir in the golden syrup until smooth and glossy.
  3. Dissolve the bicarbonate of soda in 2 tablespoons of boiling water, then stir it into the warm butter mixture. It will fizz and foam slightly, which helps the biscuits spread and lighten.
  4. Make a well in the center of the dry ingredients, pour in the wet mixture, and stir gently until everything is evenly coated and holds together.
  5. Drop dessertspoonfuls of the mixture onto buttered or lined baking sheets, spacing them about 2.5cm apart to leave room for spreading.
  6. Bake in batches for 8 to 10 minutes until deep golden. They firm up as they cool, so don't wait for them to look crisp in the oven.
  7. Let them sit on the tray for a minute, then transfer to a wire rack to cool and set completely.

Tips from the kitchen

  • Watch the last couple of minutes closely, as they go from golden to too dark quickly.
  • Leave them on the tray briefly before moving, since they are soft and fragile when hot.
  • For chewier biscuits pull them out at 8 minutes, for crispier ones bake closer to 10.

Estimated nutrition per serving: 130 cal · 1g protein · 16g carbs · 7g fat

Make it your own

  • Add a handful of chocolate chips to the dry mix for a sweeter twist.
  • Swap half the caster sugar for light brown sugar for a deeper toffee flavor.
  • Stir in a pinch of cinnamon or a splash of vanilla for extra warmth.

Storing & make-ahead

Store in an airtight container at room temperature for up to a week. They stay chewy for the first few days and crisp up over time. You can freeze the baked biscuits for up to 3 months.

Good to know

Why did my biscuits spread too much?
The butter mixture was likely too hot or the tray wasn't cool. Let the mix cool slightly and use a cool baking sheet between batches.
Can I make these gluten free?
Yes, swap the plain flour for a gluten free blend and check your oats are certified gluten free.
What can I use instead of golden syrup?
Honey or light corn syrup work in a pinch, though the flavor will be slightly different.
Why do I dissolve the bicarb in boiling water?
It activates the raising agent so the biscuits spread and get that classic light, chewy texture.

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