The best Anzac biscuit recipe of all time

Whether you like them soft and chewy or with an extra bit of bite!
The best Anzac biscuit recipe of all time

As Aussies, you’d be hard-pressed to find a biscuit more nationally celebrated 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.

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.

Chewy Anzac biscuit recipe

The good news is you don’t need to tinker with the ingredients to get the texture you prefer, only the cooking time.

This recipe, with a cooking time of 12 minutes, should produce a chewy Anzac biscuit. F0r a crisper Anzac biscuit, cook for 15 minutes.

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Preheat oven to 180°C/350°F. Grease two large oven trays; line with baking paper.


Stir butter and syrup in a medium saucepan over low heat until smooth. Stir in combined soda and the water, then remaining ingredients.


Roll level tablespoons of mixture into balls; place 5cm (2in) apart on lined trays, then flatten slightly.


Bake for 12 minutes or until golden. Cool biscuits on trays.

Spray your measuring spoon with a little cooking oil spray before scooping up the golden syrup; this will help prevent the syrup sticking to the spoon. Make sure you use rolled oats rather than quick-cooking oats as they will produce a different result. Store biscuits in an airtight container for up to 1 week.

Test Kitchen tip

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