When it comes to ANZAC cookies, there are two camps: chewy or crunchy. I'm firmly on the chewy side, and these Chewy ANZAC Cookies (or ANZAC Biscuits for the purists) are everything you want them to be. Golden, soft in the centre, and full of that rich caramel flavour. They're simple, nostalgic, and so, so delicious straight from the oven.
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These cookies have deep ties to tradition, made to commemorate ANZAC Day on April 25. They were baked to send to our soldiers during WWI and today, they're a staple in many Australian kitchens. We make them especially in April, but honestly, they're too good to save for once a year.
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Why You'll Love This Recipe
- Soft, chewy centres with golden, crisp edges
- Made with pantry staples
- No mixer required!
- Quick to make, ready in just 15 minutes
- Perfect for sharing on ANZAC Day
Recipe Ingredients
- Rolled oats: for texture and chew
- Shredded coconut: texture and sweetness
- Plain flour: gives structure
- Brown sugar: adds a deep caramel flavour
- Unsalted butter: for richness
- Golden syrup: for that classic ANZAC taste
- Bicarbonate of soda: helps create texture
See recipe card for full list of ingredients and quantities.
How to make ANZAC Biscuits
- Step 1: Preheat your oven and line a baking tray with baking paper.
- Step 2: Combine oats, coconut, flour, and brown sugar in a bowl.
- Step 3: Melt butter and golden syrup together until smooth. Stir bicarbonate of soda into boiling water, then add to the butter mixture
- Step 4: Pour the wet ingredients into the dry ingredients and mix well.
- Step 5: Use a large cookie scoop to scoop the dough. Roll mixture into balls and place onto the tray.
- Step 6: Bake until golden, leave on tray for 5 minutes, then transfer to a cake rack to cool.
Hint: For extra chewy cookies, slightly underbake and let them firm up on the tray.
These didn't last a day in our house...
Perfectly chewy and so easy to make."
Substitutions
- Use desiccated coconut instead of shredded coconut
- Swap golden syrup with honey or treacle (flavour will vary slightly)
- Use white sugar instead of brown, but expect a crisper texture
Variations
- Add a handful of chocolate chips
- Drizzle with melted dark chocolate once cooled
- Add a pinch of cinnamon for warmth
- Try a crunchy version by baking a little longer
Equipment
You don't need much for this recipe, which is one of the reasons we love ANZAC biscuits so much! A mixing bowl, saucepan, baking tray, and baking paper will do the job. No mixer needed, which makes this perfect for quiet early morning baking.
Storage
Room temperature: Airtight container for 1-2 weeks
Freezer: Freeze baked cookies for up to 3 months
Top Tip
I've made the mistake of overbaking these before, and they lose that chewy centre. Take them out when they're just golden. They'll firm up as they cool.
FAQ
Yes, you can prepare the dough for ANZAC biscuits ahead and refrigerate for up to 24 hours before baking.
It's traditional and gives the best flavour, but honey or treacle can work in a pinch.
They're named after the Australian and New Zealand Army Corps (ANZAC), who served in World War I. These biscuits became associated with ANZAC Day because they were often baked and sent by families to soldiers overseas, as they were made without eggs and could last long journeys without spoiling.
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Chewy ANZAC Cookies
Ingredients
- 110 g traditional rolled oats
- 150 g plain flour
- 160 g brown sugar
- 80 g shredded coconut or dessicated coconut is fine
- 125 g unsalted butter
- 25 g golden syrup equal to 1 tablespoon, but easier to weigh
- 1 teaspoon bicarbonate (baking) soda
- 2 tablespoon boiling water
Instructions
- Preheat the oven to 180°C and line 2 cookie trays with baking paper
- In a large mixing bowl, combine the oats, flour, sugar and coconut. Make a well in the centre.
- In a medium saucepan, melt the butter and golden syrup over a medium heat and stir until combined.
- Mix the bi carb soda and boiling water together in a small bowl, then add it to the melted butter mixture. It will foam up.
- Pour the butter mixture into the dry ingredients, then fold through until well combined.
- Using a large ice cream scoop, scoop out mixture. If you press the mixture into the scoop, it will compact and stay together when scooped onto the cookie tray. Leave some space for them to spread a little.
- Bake for 10 minutes. Remove from the oven and use a large cookie cutter to twirl them into neat circles (totally optional), then slide cookies onto a cake rack to cool.
- Cookies will last in a sealed container for about a week.
Notes
- When you add the bicarbonate soda and water to the butter, it causes a reaction and can foam up quite a bit, which is why I use a medium saucepan.
- I prefer to bake my cookies and cakes on a conventional setting (not fan-forced), so I actually bake 1 tray at a time. If you'd prefer fan-forced, just reduce the temperature to 165 and bake both trays at once.
- For a crispier cookie, bake for an extra 3-5 minutes.
- To turn these into Bakery-Style Cookies, simply weigh 95-100g of cookie dough for each cookie and roll into a ball. Bake for 12 minutes. It will make 6-7 jumbo cookies.
Nutrition
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Fletcher says
Recipe worked perfectly, took these to a dinner party and everyone said they were the best ANZAC cookies they’ve had. Even people who don’t normally like ANZAC cookies loved them