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.
It’s well worth it to purchase golden syrup – you’ll love the wonderful flavor and texture it 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
Anzac Biscuits (with Almonds)
- 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
- 1/2 teaspoon baking soda
- 2 tablespoons boiling water
- 1 teaspoon quality pure vanilla extract
- 1/2 teaspoon quality pure 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.