You’d be hard-pressed to find a biscuit more nationally celebrated in Australia than the Anzac biscuit. Jam-packed full of rolled oats, shredded coconut and sweet golden syrup, it seems like most people have their own version of how an Anzac bickie should taste. But there was an original recipe for this tasty treat, and it stems back to World War One and the Australian and New Zealand Army Corps (ANZAC) from where the distinctive biscuits got their name.
The Anzac biscuit’s story begins with it’s sibling, the hardtack biscuit, which was a staple ration for soldiers and sailors during the war. These biscuits were very hard and flavourless, but were eaten as a nutritional substitute for bread. The texture and hardness of the biscuits were so unpalatable that soldiers attempted to turn them into something more edible, doing things like grating them up with water to form a porridge.
Australians started experimenting with more luxurious ingredients and were determined to steer away from the hardtrack biscuit. Oats, golden syrup and coconut were added, and cooked in a similar way that ensured they lasted a while on the shelves. Where most biscuit recipes require eggs, they are omitted from the Anzac recipe to this day because of the scarcity of eggs during the war time and to increase shelf life.
Despite the common assumption that Anzac biscuits as we know them were sent to soldiers on the front lines in World War One, it wasn’t until 1921 that the first recipe recognisable as the modern Anzac biscuit was published in the 9th edition of St Andrew’s Cookery Book Dunedin, first as “Anzac Crispies” and later renamed “Anzac Biscuits”. Anzac biscuits quickly gained popularity and were sold at fetes and fundraisers to support the war efforts, a tradition which is still carried on today.
Nowadays baking these biscuits is a tradition done to commemorate April 25. Everyone has their favourite variation, whether that’s crunchy or slighty soft. Below are our best Anzac biscuit recipes including turning them into a tasty slice and even an Anzac cake.
01
The best Anzac biscuit recipe of all time
The best Anzac biscuit recipe of all time
When you consider the history of the Anzac biscuit, there are actually many different recipes. This one is the best. It’s a big call, but we’re willing to make it.
02
Kingstons with a twist
Use this chewy Anzac biscuit recipe as-is, or use it as a base to explore different flavour combinations.
03
ANZAC slice with golden icing
This rich, sweet treat is a lovely variation on traditional Anzac biscuits, complete with a creamy icing that turns this humble biscuit recipe into a decadent dessert.
04
Wheat-free macadamia Anzac biscuits
Don’t miss out on your favourite biscuits just because you have a wheat intolerance. This Anzac biscuits recipe uses gluten-free flour to create a healthy, nut-loaded option for everyone to enjoy.
05
Bite-sized Anzac biscuits
These little Anzac bites are a cute alternative to the traditional Anzac biscuit recipe. Whip up a batch, wrap them in cellophane and hand out to your friends and loved ones as gifts.
06
Macadamia Anzac biscuits
Take the traditional Anzac Day biscuit recipe, and add in crunchy Australian macadamia nuts and you’ll have yourself a delicious sweet treat for any time of the year.
07
Giant Anzac biscuits
Whether you love them chewy or crunchy, this versatile Anzac biscuit recipe is perfect! Just adjust the cooking time for your preferred bikkie and you’ll have a new go-to recipe for every Anzac Day.
08
Anzac Day cake
Enjoy all the brilliant flavours of Anzac Biscuits in cake form, enhanced beautifully with a sweet honey icing. This makes a delicious morning or afternoon tea.
09
Chewy Anzac biscuit slice
Enjoy the delicious butterscotch flavours of the Anzac biscuit in chewy slice form.
10
Crunchy Anzac biscuits
If you like your Anzac biscuits crunchy, rather than chewy, this is the recipe for you.
11
Anzac crumble
Save half the mixture from our crunchy Anzac biscuit recipe for this delicious crumble.
12
Anzac biscuits with salted rosemary
In this recipe Anzac biscuits are sprinkled with rosemary and sea salt before baking.
