This rustic Anzac biscuit recipe is quick and simple, producing crisp, crunchy biscuits with minimal ingredients. Made from oats, golden syrup, sugar and flour, these biscuits are ideal for dunking in a hot cup of tea.
As a university student, making Anzac biscuits was my go-to baking treat: they were inexpensive, reliable and need no special equipment. The classic recipe is forgiving, so it’s perfect for bakers of any level.
These biscuits are also very adaptable. You can add spices, dried fruit or nuts depending on what you have in the cupboard. I experimented with leftover mixed peel from my Christmas baking and a pinch of mixed spice—both made the biscuits warm and aromatic.
Try looking through your baking supplies and use what you already have. The base recipe is flexible, so small swaps or additions often work well and reduce waste.
Where Did Anzac Biscuits Come From?
Anzac biscuits are associated with the Australian and New Zealand Army Corps (A.N.Z.A.C.) and are a traditional treat with a long history. The classic version often includes desiccated coconut, bicarbonate of soda mixed with boiling water, oats and golden syrup. This adaptation is simplified and uses the ingredients I had on hand, so it omits coconut and the boiling-water step while keeping the crunchy texture.
What Flour Can I Use For These Anzac Biscuits?
Traditional recipes use plain flour plus bicarbonate of soda, but I often use self-raising flour to keep the method simple. If you only have plain (all-purpose) flour, use the same quantity and add 1 teaspoon of baking soda dissolved in 1.5 tablespoons of boiling water, or simply add 1 teaspoon of baking soda and skip the boiling water for a crisper result. The choice affects texture slightly, but both versions work well.
How Long Will These Anzac Biscuits Keep?
At our house they rarely last long, but properly stored Anzac biscuits will keep for several days. Store them in an airtight Kilner-style jar or container at room temperature for up to a week to maintain crunch. For longer storage, you can freeze baked biscuits.
Can You Freeze Anzac Biscuits?
Yes. Baked biscuits freeze well in a freezer-safe container for up to three months. You can also freeze the uncooked biscuit mixture or dough: thaw thoroughly before shaping and pressing onto the baking tray. When frozen, some toppings (like sliced almonds) may brown more quickly, so watch the baking time when reheating from frozen.
How To Make These Anzac Biscuits
For a printable ingredients list and card, see the recipe card below. These oat biscuits are quick to prepare and don’t need cutters. Start by preheating the oven and gently melting the butter, sugar and golden syrup in a small saucepan until the mixture is smooth and the sugar has dissolved.
Meanwhile, combine the dry ingredients—quick oats, self-raising flour (or plain flour plus baking soda), mixed peel if using, spices and almond slices—in a mixing bowl. Once the butter and syrup have melted, pour them into the dry mix and stir until everything is evenly coated.
Grease a large baking tray with butter. Take walnut-sized portions of the mixture and roll them into rounds in your hands—about 2.5 cm across—and place them on the tray. Press each biscuit gently with your palm to flatten slightly, then sprinkle extra almond slices on top and press them in. Leave about 3 cm between each biscuit to allow for slight spreading. This recipe yields roughly 20 biscuits; if you have leftover mixture, form smaller biscuits.
Bake in a preheated oven at 170°C (about 340°F) for 12–15 minutes, or until the edges turn golden. Remove from the oven and leave to cool on the tray so they firm up and retain their crunch.
More Oaty Recipes You Might Like
If you enjoy oaty bakes, try these ideas: fruity flapjacks, slow-cooker porridge, baked carrot and parsnip oats, microwave golden-syrup baked oats in a mug, oat pancakes, blender oat Yorkshire puddings, oat toad-in-the-hole, or homemade gnocchi with pesto. Many oat-based recipes are versatile and can be adapted to fit your pantry staples.
Anzac Oaty Biscuits Recipe
Rustic, crunchy Anzac oat biscuits made with minimal ingredients: oats, golden syrup, sugar and flour. A simple, comforting bake that’s perfect with tea.
Ingredients
- 100g quick oats
- 100g self-raising flour (or 100g plain flour + 1 tsp baking soda)
- 100g butter
- 60g cane sugar
- 1 tablespoon golden syrup
- 50g dried mixed peel (optional)
- 2 teaspoons ground mixed spice (optional)
- 20g almond slices, plus extra for sprinkling
Instructions
- Preheat the oven to 170°C (about 340°F).
- Gently melt the butter, sugar and golden syrup in a saucepan until smooth and the sugar has dissolved. Set aside to cool slightly.
- Combine the oats, flour, mixed peel, spice and almond slices in a large mixing bowl.
- Pour the melted butter and syrup into the dry ingredients and mix thoroughly until evenly combined.
- Grease a large baking tray. Roll 2.5 cm balls of the mixture in your palms, place them on the tray and gently flatten each one with your palm.
- Sprinkle extra almond slices on top and press down lightly. Leave about 3 cm between biscuits to allow for spreading.
- Bake for 12–15 minutes until golden at the edges. Remove from the oven and allow to cool on the tray so they firm up and become crisp.
Nutrition Information (per biscuit)
Calories: 77 • Total fat: 5 g • Saturated fat: 3 g • Carbohydrates: 8 g • Sugar: 3 g • Protein: 1 g • Sodium: 100 mg
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