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Home » ANZAC Biscuits (with Almonds)

ANZAC Biscuits (with Almonds)

Written on March 17, 2020

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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!

anzac biscuits recipe best australian coconut almonds nuts

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!

golden syrup how to make homemade recipe light treacle Lyle's copycat British English

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 best australian coconut almonds nuts

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.

melted butter

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.

combining ingredients to make cookies

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.

anzac biscuits recipe best australian coconut almonds nuts

anzac biscuits recipe best australian coconut almonds nuts

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 recipe best australian coconut almonds nuts

 

anzac biscuits recipe best australian coconut almonds nuts

ANZAC Biscuits (with Almonds)

Kimberly Killebrew
The iconic Australian/New Zealand Anzac Biscuits made famous during World War I have been revamped to include almonds and brown sugar for an additional delicious boost in flavor!  Easy to make with a wonderful flavor and fabulous texture!
Print Recipe
5 from 6 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine Australian, New Zealand
Servings 18 cookies

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

Golden Syrup has a very distinct taste for which there is no adequate substitute. Corn syrup and molasses are not the same thing.
Keyword Anzac Biscuits
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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Topics include: Affiliate, All Recipes, Australia, By Country or Region, Dessert, Disclosure, Food, Oceania as well as: almonds, anzac, Australia, biscuits, coconut, cookies, dessert, golden syrup54 Comments →

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54 Responses

  1. Debbie says

    April 9, 2020 at 1:20 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 9, 2020 at 9:46 pm

      Lol, that’s wonderful, Debbie! :) I’m so glad they’ve become a hit in your home, thanks so much for the feedback!

      Reply
  2. Charlie says

    March 30, 2020 at 6:40 am

    Could I leave the coconut out?
    Coconut allergy here.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 30, 2020 at 12:08 pm

      Hi Charlie, yes, you can leave it out. In its place an extra 1/4 cup of oats should do the trick for bulk.

      Reply
    • Nicky says

      April 3, 2020 at 5:47 am

      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

      Reply
      • Diane says

        December 22, 2020 at 6:54 pm

        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.

        Reply
        • Kimberly @ The Daring Gourmet says

          December 22, 2020 at 7:21 pm

          Just don’t sell them and you’ll be fine :)

          Reply
  3. Emily says

    March 29, 2020 at 1:28 pm

    Yum

    Reply
  4. Val Luscott says

    March 28, 2020 at 11:48 am

    Great ingredients I found the final mixture quite runny hard to form into balls

    Reply
  5. Robert C. says

    March 27, 2020 at 1:32 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 28, 2020 at 6:49 pm

      Thanks so much for the feedback, Robert, I’m happy you enjoyed them!

      Reply
  6. Jennifer says

    March 25, 2020 at 2:07 pm

    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?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 25, 2020 at 10:55 pm

      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.

      Reply
  7. Mary says

    March 24, 2020 at 2:20 am

    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! :))

    Reply
    • Kimberly @ The Daring Gourmet says

      March 24, 2020 at 1:41 pm

      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! :)

      Reply
      • Mary says

        March 24, 2020 at 3:41 pm

        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.

        Reply
  8. Melike Cordan says

    March 23, 2020 at 7:25 am

    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..

    Reply
    • Kimberly @ The Daring Gourmet says

      March 23, 2020 at 9:06 am

      Hi Melike, yes you can use honey or maple syrup instead. And yes, you can use some extra almonds. Happy baking!

      Reply
  9. Patricia says

    March 22, 2020 at 6:16 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 22, 2020 at 6:38 pm

      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.

      Reply
      • Kimberly @ The Daring Gourmet says

        March 22, 2020 at 7:41 pm

        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.

        Reply
      • Patricia says

        March 22, 2020 at 8:12 pm

        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.

        Reply
        • Kimberly @ The Daring Gourmet says

          March 22, 2020 at 8:21 pm

          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! :)

          Reply
  10. Suzanne says

    March 22, 2020 at 5:44 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 22, 2020 at 6:44 pm

      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! ;)

      Reply
  11. Denise says

    March 22, 2020 at 5:17 pm

    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 !

    Reply
    • Kimberly @ The Daring Gourmet says

      March 22, 2020 at 5:22 pm

      Agreed, Denise! Yes, they’re pronounced An-Zac. Stay safe! :)

      Reply
    • Suzanne says

      March 22, 2020 at 5:52 pm

      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.

      Reply
      • Denise says

        March 23, 2020 at 10:53 am

        How very interesting that a biscuit is named after the Army Corp ! They must be the originator of the recipe ??

        Reply
        • Kimberly @ The Daring Gourmet says

          March 23, 2020 at 11:11 am

          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.”

          Reply
        • Suzanne says

          March 23, 2020 at 2:02 pm

          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.

          Reply
  12. Melinda says

    March 22, 2020 at 2:26 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 22, 2020 at 5:24 pm

      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!

      Reply
  13. Susan says

    March 22, 2020 at 11:23 am

    These cookies are incredible! Double the receipe as they will not last long. Our new favorite cookie.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 22, 2020 at 2:10 pm

      I’m so glad they were a hit, Susan, thank you!

      Reply
  14. Stephanie says

    March 18, 2020 at 9:54 am

    So delicious! It took me a couple stores to find the golden syrup but I found it and it was so worth it!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 18, 2020 at 11:05 am

      I’m so glad you enjoyed them, Stephanie, thank you!

      Reply
  15. Rachael Yerkes says

    March 18, 2020 at 9:53 am

    these cookies are so great! How fun to have an Australian recipe

    Reply
  16. Fiona, Perth Western Australia says

    November 4, 2017 at 11:08 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 4, 2017 at 11:41 pm

      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

      Reply
  17. Tez says

    May 31, 2015 at 7:18 pm

    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!!!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 31, 2015 at 8:08 pm

      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.

      Reply
  18. James calder says

    April 25, 2015 at 11:33 am

    it’s Anzac day today Australia fought Turkey 100 years ago today in Gallipoli.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 25, 2015 at 11:41 am

      Thanks for letting us know, James!

      Reply
  19. Di from Sydney says

    July 9, 2014 at 12:47 am

    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 :)

    Reply
    • Kimberly @ The Daring Gourmet says

      July 9, 2014 at 8:59 am

      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!

      Reply
  20. jesusan says

    June 11, 2014 at 5:31 pm

    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.

    Reply
    • The Daring Gourmet says

      June 11, 2014 at 6:51 pm

      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!

      Reply
  21. Mara says

    June 11, 2014 at 9:28 am

    Roger’s Golden Syrup is readily available in Canada.

    Thanks for the share. :)

    Reply
    • The Daring Gourmet says

      June 11, 2014 at 9:38 am

      Perfect, Mara, thanks for the tip!

      Reply
  22. Roxanne says

    June 10, 2014 at 5:02 pm

    Lyles Golden Syrup can be found at most Cost + World Market locations. I shop southern Nevada an California!

    Reply
    • The Daring Gourmet says

      June 10, 2014 at 5:16 pm

      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!

      Reply
    • Touba Moore says

      March 29, 2020 at 7:51 pm

      There is no eggs in this recipe?

      Reply
      • Kimberly @ The Daring Gourmet says

        March 29, 2020 at 8:57 pm

        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).

        Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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