What is Anzac Biscuits?

Golden oat-and-coconut biscuits bound with golden syrup — chewy or snappy, a national argument.

Where does Anzac Biscuits come from?

Anzac Biscuits is a Australian dish from Victoria, Australia.

Can Anzac Biscuits be made vegan, gluten-free, or dairy-free?

Yes. This Anzac Biscuits recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Anzac Biscuits take to make?

About 30 minutes total (15 minutes prep, 15 minutes cooking), serving 6.

Recipe

Name: Anzac Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 1 cup rolled oats; 1 cup all-purpose flour; 3/4 cup desiccated coconut; 3/4 cup brown sugar; 1/2 cup butter; 2 tbsp golden syrup; 1/2 tsp baking soda; 2 tbsp boiling water

Oceania → 🇦🇺 Australia → Victoria

Anzac Biscuits

Australian · easy · serves 6

prep 15 min · cook 15 min

~499 cal · 6g protein · 61g carbs · 27g fat (estimated, per serving)

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Stack of golden oat biscuits on a wire rack

🇦🇺 Victoria

Anzac biscuits were baked by families during the First World War to ship to soldiers abroad — eggless by design, so they survived the sea voyage. The name is legally protected in Australia and New Zealand, and the chewy-versus-crunchy debate has outlasted a century.

Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 6 —

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1 cup rolled oats

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1 cup all-purpose flour

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3/4 cup desiccated coconut

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3/4 cup brown sugar

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1/2 cup butter

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2 tbsp golden syrup — the signature — maple syrup works at a pinch

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1/2 tsp baking soda

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2 tbsp boiling water

Instructions

Stir the oats, flour, coconut, and sugar together.

Melt the butter with the golden syrup. Dissolve the baking soda in the boiling water, add it to the pot, and watch it foam — that foam makes the texture.

Pour the wet into the dry and mix into a sticky dough.

Roll walnut-sized balls onto lined trays, flattening slightly and leaving room to spread.

Bake at 325°F: 10 minutes for chewy, 14 for crunchy. Cool on the tray — they firm as they cool. Take a side in the debate.

Australian & New Zealand wartime home baking.

Ratings & reviews

No reviews yet — be the first to cook it.

🌏 While it simmers — know your destination

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Victoria. Melbourne’s hinterland, where the biscuit tin is sacred.

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Australia. Bush tucker, beach barbecues, and biscuit-tin classics.

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Oceania. Island kitchens where coconut and the sea rule.

The story behind this dish is up top — worth a read while the pot works.

👩‍🍳

Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →