The iconic thin, chewy-crispy, coconut-and-oatmeal based 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!
Get ready for an ANZAC Biscuit recipe that will keep you coming back for more!
Where Did Anzac Biscuits Originate?Â
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.
How to Make Anzac Biscuits
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’re diabetic or 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. Â 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. Â Let sit for 3-4 minutes before transferring them to a wire rack to cool completely.
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
PIN ME!
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
Blitzo says
Fantastic! these cookies are so delicious! How fun to have an Australian recipe. Thankssssssssssssssssss!
Kimberly Killebrew says
I’m so glad you enjoyed them, Blitzo, thank you!
Blitzo says
Fabulous! it was amazing and really good for my snacks. Thanks for the recipe.
Debbie says
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.
Kimberly @ The Daring Gourmet says
Lol, that’s wonderful, Debbie! :) I’m so glad they’ve become a hit in your home, thanks so much for the feedback!
Charlie says
Could I leave the coconut out?
Coconut allergy here.
Kimberly @ The Daring Gourmet says
Hi Charlie, yes, you can leave it out. In its place an extra 1/4 cup of oats should do the trick for bulk.
Sherry says
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.)
Nicky says
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
Diane says
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.
Kimberly @ The Daring Gourmet says
Just don’t sell them and you’ll be fine :)
Emily says
Yum
Val Luscott says
Great ingredients I found the final mixture quite runny hard to form into balls
Robert C. says
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!
Kimberly @ The Daring Gourmet says
Thanks so much for the feedback, Robert, I’m happy you enjoyed them!
Jennifer says
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?
Kimberly @ The Daring Gourmet says
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.
Mary says
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! :))
Kimberly @ The Daring Gourmet says
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! :)
Mary says
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.