ANZAC Biscuits (with Almonds)
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The iconic thin, chewy-crispy, coconut-and-oatmeal ANZAC Biscuits made famous during World War I. The original Anzac biscuit recipe has been revamped to include almonds and brown sugar for an added boost in flavor and texture! They’re simply irresistible and will keep you reaching for more!
What Are Anzac Biscuits?
The origin of ANZAC Biscuits dates back to World War I when Australian and New Zealand wives made them for the overseas soldiers of the Australian and New Zealand Army Corps (ANZAC) to send them a bit of comfort from home. They wanted to create something they could mail to their soldiers overseas that would keep for a while without spoiling. The biscuits, or “cookies” as they’re called in North America), have achieved an almost iconic status over the years and are now made and sold commercially.
Traditionally made with flour, oats, coconut, butter, golden syrup, boiling water and baking soda, the eggs were intentionally left out so the cookies wouldn’t spoil during their long naval transportation. As a result Anzac biscuits are thin and chewy and with the addition of golden syrup also have a delightful bit of crunch on the exterior.
Almonds are not traditionally included in Anzac biscuits and normally white sugar is used instead of brown. I’ve made a couple of adjustments to the traditional version, adding slivered almonds, brown sugar and almond extract for added texture and flavor. We love the results!
What is Golden Syrup?
Anzac Biscuits traditionally call for an ingredient called Golden Syrup, which is a rich caramelized inverted cane sugar syrup. It has a very distinct flavor and there is no adequate substitute for it. Corn syrup is not the same thing. For the best flavor, we highly recommend using golden syrup.
It’s readily available at any grocery store in the UK, Canada, Australia and New Zealand, and many well-stocked grocery stores in the U.S. also carry it. I’ve seen it some World Markets as well. You can also buy it on Amazon in its traditional tin can or in an easy-to-open squeeze bottle.
You can also super easily make your own golden syrup! Check out our tutorial for Homemade Golden Syrup!
Whatever you do, don’t substitute the golden syrup with something else. Either buy it or make it yourself. You’ll love the wonderful flavor and texture that golden syrup adds to these cookies.
Anzac Biscuits Recipe
Let’s get started!
Melt the butter and Golden Syrup in a small saucepan. Stir the baking soda into the boiling water and add it to the butter mixture. Stir in the vanilla and almond extracts.
Combine all of the dry ingredients (except for the baking soda which was added to the butter). If you want to cut back on the sugar, you can use a brown sugar alternative such as this one.
Pour the wet mixture into the dry mixture.
Stir to combine.
Scoop out 1-inch balls and place them 2-3 inches apart on a nonstick cookie sheet. The cookies will spread and be thin.
Bake in an oven preheated to 350 degrees F for 13-15 minutes or until golden brown on the edges. Let sit for 3-4 minutes before transferring them to a wire rack to cool completely.
Enjoy!
For more delicious cookies/biscuits be sure to also try our:
- Scottish Shortbread
- Mexican Chocolate Caramel Pecan Cookies
- Whole Grain Molasses Cookies
- Coconut Sunflower Seed Cookies
- White Chocolate Cherry Pistachio Cookies
- Butterscotch Coconut Cookies
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ANZAC Biscuits (with Almonds)
Ingredients
- 1 cup all-purpose unbleached flour
- 1 cup rolled oats
- 1 cup packed brown sugar
- OR brown sugar alternative (for low sugar option)
- 3/4 cup desiccated/shredded coconut
- 1/2 cup slivered almonds (raw or toasted but toasted has more flavor)
- 1/4 teaspoon salt
- 1/2 cup butter
- 2 tablespoons Golden Syrup , see Note
- Homemade Golden Syrup (click link for the recipe - it's super easy to make!)
- 1/2 teaspoon baking soda
- 2 tablespoons boiling water
- 1 teaspoon quality pure vanilla extract
- 1/2 teaspoon quality pure almond extract
Instructions
- Preheat the oven to 350 degrees F.
- Combine all the dry ingredients (except for the baking soda) in a mixing bowl.
- In a small saucepan, melt the butter and add the golden syrup. Add the vanilla and almond extracts. Stir the baking soda into the boiling water and then add to the butter mixture.
- Pour the wet mixture into the dry mixture and stir to combine.
- Scoop out 1-inch balls and place them 3 inches apart on a nonstick cookie sheet (cookies will spread - they are thin and chewy). Bake 13-15 minutes or until golden brown on the edges.
- Let sit for 3-4 minutes before transferring them to a wire rack to cool completely.
Notes
Originally published on The Daring Gourmet June 8, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I don’t mean to be rude, but Australians NEVER add extras to the original Anzac Biscuit recipe. Basically just rolled oats, white sugar, plain flour, coconut, golden syrup, butter and a little extra water in which Bicarb.soda has been dissolved. We don’t mess with perfection! It should always be baked until crisp – definitely not to ‘chewy’ state.
Hi Sandra, you’re not being rude :) I emphasize in my blog post that these additions are not traditional. When I was experimenting with them I really liked the results and so decided to share my twist on the original.
I’m an Aussie and have been eating ANZAC biscuits for seven decades. Your take on our biscuits sounds interesting and nice but if anyone has allergies any additional things that have been added are totally unnecessary and without the extras they will be just as delicious. When making them, whether they are crunchy or chewy is simply a personal preference. I personally like them crunchy. With ANZAC day approaching in April ANZAC biscuits will be served for every morning tea but we enjoy them any time of the year as well.
Fantastic! these cookies are so delicious! How fun to have an Australian recipe. Thankssssssssssssssssss!
I’m so glad you enjoyed them, Blitzo, thank you!
Fabulous! it was amazing and really good for my snacks. Thanks for the recipe.
I followed your recipe and the first batch turned out a little hard but still edible and really tasty. My husband and I ate all of them. We decided I should try again (the very next day; embarrassing) and add a little more boiling water. I added another tablespoon. It made all the difference. The were soft and chewy and we ate all of them again. I made the golden syrup since it’s not available here. It was easy to make as are the cookies. I didn’t even need a mixer. I’m going to wait a couple of weeks to make them again since we have no self control around them. This is one of my favorite cookie recipes now.
Lol, that’s wonderful, Debbie! :) I’m so glad they’ve become a hit in your home, thanks so much for the feedback!
Could I leave the coconut out?
Coconut allergy here.
Hi Charlie, yes, you can leave it out. In its place an extra 1/4 cup of oats should do the trick for bulk.
ENJOYED CRUNCH, FLAVOR N HEARTY TEXTURE! SUBSTITUTED: 1/2C. ALL PURPOSE FLOUR, 1/4C. EACH COCONUT N OAT FLOUR, SWERVE BRN SUGAR, STEVIA, HONEY.
ADDED CREAM ENOUGH TO FORM BALLS N 2TBSP HEATH BAR PIECES N EGG. THANKS. (FUNNY THING I WAS LOOKING FOR AUSTRALIAN BISCUITS LIKE I USED TO BUY IN WALMART-A CROSS BTWEEN AMERICAN BISCUIT N CORN BREAD ENGLISH MUFFIN
PACKAGED THE SAME.)
While i am sure these are delicouse the RSL of Australia does not approve of ANZAC biscuits made with extra additions eg almonds and have been known to make a great song and dance when Cafes fiddle with the recepie
If you make these enjoy them, but please do not call these ANZAC biscuits
If you leave the coconut out they are no longer ANZAC biscuits just a rather nice oat cookie
Hi Nicky,
The recipe and name for ANZAC Biscuits is actually legislated. The only food that is I think.
In order to be sold as ANZAC Biscuits (even at fundraisers and fetes) the recipe must be the traditional ratios, no other ingredients can be added, and they cannot be called cookies.
The RSL has become the protectors and jury on the use of the recipe and name in order to protect it.
Just don’t sell them and you’ll be fine :)
Yum
Great ingredients I found the final mixture quite runny hard to form into balls
Just made these and they’re fantastic! Those who are looking for golden syrup, head to Google and check out the many recipes/videos on how to make it yourself! It’s simple to do. If there was one thing I would change when I make these next time it’s to reduce or even eliminate the almond extract. I used slivered toasted almonds and I think they were enough without the extract, which I feel tended to overwhelm the delicate flavor of the coconut and golden syrup. Thanks again for the great recipe!
Thanks so much for the feedback, Robert, I’m happy you enjoyed them!
Okay, I have read the comments and see that it IS possible to make these without the toasted almond slivers. I am allergic, darnit. I would LOVE these just as you have written, I am sure. So, all I would need to do is remove the almonds, but what about the almond extract. That’s got the be there for flavor. Is there another nut and extract that I could use that isn’t/aren’t: Almonds, walnuts, or hazelnuts? What about pistacio? Peanuts? Macadamia? …and if I do peanuts, etc., what type of extract?
Hi Jennifer, absolutely, feel free to substitute any nut of your choice. You could even use sunflower seeds. And I wouldn’t worry about a different nut extract, the cookies will taste fabulous without.
Now Kimberley, let me just say that NZ wives and girlfriends were knocking up batches of ANZAC biscuits for their menfolk away at the war. It would not have been the done thing to have just the Aussie wives taking care of all the lads. :))
ANZAC biscuits remind me of English Flapjacks but with less butter. Being a lover of Almonds I think these will be a really nice change but I won’t call them ANZAC biscuits!!
Thanks for a new look for an old favourite! :))
You are absolutely correct, Mary, and I’ve updated that in my blog post to more accurately reflect the joint contribution. I can’t alter the Pinterest picture collage at the bottom of the post but I’ve updated everything else. Thanks for pointing that out and no offense intended to my dear Kiwi friends! :)
No problem Kimberley, it was tongue in cheek anyway. Thanks! :))
You have lovely site and I always enjoy reading your background information. You must do a lot of research.