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?
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. 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.
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
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.
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
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.
Melike Cordan says
Hi, first of all thanks for the recipe.In my country I can not afford golden syrup. Can I use honey or maple syrup instead? In addition to golden syrup, I can’t find shredded coconuts as well. Is it possible to use almonds more than the recommended amount? Thank you again..
Kimberly @ The Daring Gourmet says
Hi Melike, yes you can use honey or maple syrup instead. And yes, you can use some extra almonds. Happy baking!
Patricia says
Hello Kimberly,
1) Enjoyed the Aussie comments & your replies, especially Melinda’s :)
2) What are your thoughts about this hm recipe for golden syrup? Btw, I’m not familiar with this ingredient.
3) Amazon’s price for this brand is $11. Is that typical? Which other brands do you suggest that have similar quality but less expensive?
Thank you!
Kimberly @ The Daring Gourmet says
Hi Patricia! Yes, you can definitely make your own and that process should work. I’ve been meaning to post a tutorial for making homemade golden syrup for a while – thanks for the reminder! :) I just linked to Lyle’s because it’s the best known brand and pretty much the only brand that Amazon carries. But any brand is perfectly fine, they’re all the same thing. I haven’t seen any off brands here in the U.S. though. If your grocery store carries Lyles, or you have a World Market nearby, it may be cheaper than what Amazon is selling it for.
Kimberly @ The Daring Gourmet says
P.S. I just looked at Walmart online and the Lyle’s golden syrup is expensive there also. So yes, go with a cheaper brand by all means – golden syrup is golden syrup.
Patricia says
Thanks, Kimberly. World Mkt and SuperMarketItaly online sells for more than half of Amazon’s price; I may try the Lyle’s brand and make HM too!
If I sub in coconut sugar for the brown sugar….would that botch up the texture or flavor too much? Thanks so much for the info; look forward to making this recipe.
Kimberly @ The Daring Gourmet says
Great! Yes, the flavor will be different with coconut sugar (not necessarily “bad”, just different) – I’m not sure how it will affect the texture. Happy baking! :)
Suzanne says
Your recipe sounds nice enough but I am an old Aussie who grew up on the dinky die real thing and any alterations would be unheard of!!!! But truly I’m sure your Anzac biscuits would be good. Certainly you have put me in the mood for baking some Anzac biscuits. Yum.
Kimberly @ The Daring Gourmet says
I know, I’m guilty as charged Suzanne and am actively working on my penance ;) What I appreciate about the Aussie’s is that you can take these kinds of sins in stride and with a sense of humor. But if I were to alter a traditional Italian recipe….now that would be a death sentence! ;)
Denise says
Can you tell me how to pronounce it ? Is it as it is written ? An- Zac ?? I am anxious to try these once life gets a little bit back to ‘normal’ . I hope after this, life is ‘better’ than normal. More kindness, more family dinners, less FB etc !
Kimberly @ The Daring Gourmet says
Agreed, Denise! Yes, they’re pronounced An-Zac. Stay safe! :)
Suzanne says
Hi Denise, An Aussie here. ANZAC is actually initials for something that is called Australian New Zealand Army Corp. So instead of saying the full title all the time we call it AN-ZAC as you phonetically suggested.
Denise says
How very interesting that a biscuit is named after the Army Corp ! They must be the originator of the recipe ??
Kimberly @ The Daring Gourmet says
Hi Denise, I provide that info at the very beginning of the blog post: “The origin of Anzac Biscuits dates back to World War I in Australia. Australian 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….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.”
Suzanne says
The Australian housewives made up the recipe to send to their boys on the war front in the first world war. Eggs were in short supply and didn’t travel well anyway so they made a biscuit with what they had. Australia grows a vast amount of sugar and syrup is a product of sugar. The biscuits had a good shelf life and able to keep until they reached the soldiers, The Australian and New Zealand Army Corp.
Melinda says
Another Aussie here (it seems your recipe for ANZACS has brought us all out of the woodwork). I too initially balked at the additions – cultural traditions are hard to buck after all – but I went for it because, having made numerous recipes from your site, I trust you as a baker. I also reasoned that one can hardly be a “daring gourmet” without, well, daring. Verdict: utterly delicious and I will be making again. No, they are not a “true” ANZAC biscuit (although I appreciate that you kept the Golden Syrup) but the additions, IMO, did not completely change the flavor or textural profile of the original, but rather hinted at almond. Bravo on a great recipe I say, and thanks!
Kimberly @ The Daring Gourmet says
Thank you, Melinda! I was initially worried you were going to rake me over the coals for those additions, haha. I’m so glad you enjoyed them, thanks so much for the feedback!
Susan says
These cookies are incredible! Double the receipe as they will not last long. Our new favorite cookie.
Kimberly @ The Daring Gourmet says
I’m so glad they were a hit, Susan, thank you!
Stephanie says
So delicious! It took me a couple stores to find the golden syrup but I found it and it was so worth it!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed them, Stephanie, thank you!
Rachael Yerkes says
these cookies are so great! How fun to have an Australian recipe
Fiona, Perth Western Australia says
Hi Kimberly
Here’s a comment from another Aussie – I’m not sure I’m happy about you calling them Anzac biscuits (thank goodness you didn’t call them cookies!) with the addition of slivered almonds and almond essence. Perhaps you can just call them oat and almond biscuits! Anzac biscuits are only made with oats, coconut, flour and golden syrup.
On another matter – could you please provide a separate tab for your healthy ‘snacks’!!
cheers!
Kimberly @ The Daring Gourmet says
Hi Fiona, greetings to Australia! Yes, I make note in my blog post that those additions are not part of the original recipe and that’s also why I’ve called them “Almond” Anzac Biscuits. Thank you for the suggestion about the healthy snacks – there are a few categories I need to add and that should be one of them. Best, Kimberly
Tez says
As an Aussie, I’m not too sure how I feel about making ANZAC biccies with an American recipe. Haha
This simple biccie holds a vast amount of cultural significance and pride.
Aussie arrogance aside, I love the idea of adding almonds and vanilla to the biccies.
I also make mine with brown sugar, which is by itself a yummy substitute, so I’m keen on testing the addition of some extras!
Thank you!!!
Kimberly @ The Daring Gourmet says
Hi Tez, I can understand the Aussie pride – I feel the same way when I see American recipes of German food :) I think you’ll agree though that the almonds and vanilla add a really nice flavor to the biscuits.
James calder says
it’s Anzac day today Australia fought Turkey 100 years ago today in Gallipoli.
Kimberly @ The Daring Gourmet says
Thanks for letting us know, James!
Di from Sydney says
Psssst… I’ve been making Anzac biscuits for 15 years and use honey instead of golden syrup since we always have honey in the house and no other use for golden syrup. No one has ever complained about the flavour of my Anzac biscuits and now they’re a hot item at my new market stall. Unless you have an allergy to cater for, why not support your local bees :)
Kimberly @ The Daring Gourmet says
Hi Di! I agree wholeheartedly! :) We have a local beekeeper with the best honey and I load up several times a year. Honey is what I mostly use for baking. Thanks for your input and here’s wishing great success with your new market stall!
jesusan says
That bottle of Golden Syrup looks very familiar – saw it when we were in Sydney earlier this year, on a table in a cafe at a wildlife park. This recipe sounds very good.
The Daring Gourmet says
Yep, that probably was it, Susan! It’s also used as a multi-purpose sweetener, so it was probably set out on that table for tea. By the way, that’s wonderful that you were able to visit Sydney this year, how fun!
Mara says
Roger’s Golden Syrup is readily available in Canada.
Thanks for the share. :)
The Daring Gourmet says
Perfect, Mara, thanks for the tip!
Roxanne says
Lyles Golden Syrup can be found at most Cost + World Market locations. I shop southern Nevada an California!
The Daring Gourmet says
That’s great to know, Roxanne! Come to think of it, I should have figured there would be a good chance World Market would carry it. Thanks for the tip!
Touba Moore says
There is no eggs in this recipe?
Kimberly @ The Daring Gourmet says
Hi Touba, no eggs. That’s actually the whole basis of ANZAC biscuits – no eggs meant the biscuits would keep longer and ship well (originally made to ship to overseas soldiers during WWI).