Baked by Australian wives during World War I for their soldiers overseas, these cookies were made without eggs to enable them to endure the long shipping times.
These cookies have achieved an almost iconic status over the years and are now made and sold commercially. The story goes that they were originally made by Australian wives for the Australian and New Zealand Army Corps (ANZAC) established in World War I.
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. Anzac biscuits are thin and chewy and are in texture unlike most cookies you’re probably used to. Some people prefer them crunchy and adjust the Golden Syrup accordingly. I’ve made a couple of adjustments to the traditional version, adding slivered almonds and almond extract for added texture and flavor. I’ve also used brown sugar instead of white.
These cookies traditionally call for an ingredient called Golden Syrup, which is a caramelized inverted cane sugar syrup. It has a very distinct flavor and there is no adequate substitute for it. (If you must, use corn syrup. No need to add a little molasses as some substitute recommendations make since this recipe uses brown sugar).
Unless you live in the UK, Canada or Australia, you’ll have a difficult time finding golden syrup. You can, however, conveniently purchase it online. Click link below:
You can also purchase it in bottle form: Lyle’s Golden Syrup 
UPDATE 6/11/14: I’ve been informed that some World Markets in the U.S. carry Lyle’s Golden Syrup. Also, for Canadian residents, Roger’s Golden Syrup is readily available in Canada.
It’s well worth it to purchase this syrup. It adds a wonderful flavor these thin, chewy cookies.
Let’s get started! Combine all of the dry ingredients (except for the baking soda).
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.
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.
- 1 cup all-purpose unbleached flour
- 1 cup rolled oats
- 1 cup packed brown sugar
- ¾ cup desiccated/shredded coconut
- ½ cup slivered almonds
- ¼ teaspoon salt
- ½ cup butter
- 2 tablespoons Lyle's Golden Syrup (see Note)
- ½ teaspoon baking soda
- 2 tablespoons boiling water
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 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.
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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!
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!
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!
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!
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!
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.
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