International Recipes and Cooking Around the World

ANZAC Biscuits

ANZAC Biscuits Recipe (Australian, New Zealand oatmeal and coconut cookies)

(Australian, New Zealand oatmeal and coconut cookies)

Average: 4.5 (35 votes)

These tasty biscuits (called "cookies" in the U.S.) got their beginning during World War I. Mothers and wives with boys in the Australian and New Zealand Army Corps (ANZAC) worried they weren't eating well. So they devised a sweet treat in a time of rationing that would travel well in care packages sent a world away.

These days ANZAC biscuits are enjoyed on ANZAC Day (April 25) to remember the sacrifices of the men in WWI. They also make a great food for hikers and campers.

Makes about 2 dozen


  • Rolled oats -- 1 cup
  • Flour -- 1 cup
  • Shredded coconut -- 1 cup
  • Sugar -- 1 cup
  • Butter -- 8 tablespoons
  • Golden syrup or corn syrup -- 2 tablespoons
  • Water -- 2 tablespoons
  • Baking soda -- 1 teaspoon


  1. Preheat oven to 375°F. Add the oats, flour, coconut and sugar to a large bowl and mix together.
  2. Add the butter, golden or corn syrup and water to small saucepan. Set over a low flame and heat until the butter is completely melted, whisking all the ingredients together. Remove from heat and stir in the baking soda.
  3. Pour the butter mixture into the dry ingredients and use a spatula or fork to mix the ingredients together.
  4. Drop tablespoonfuls of the batter onto a greased baking pan, leaving room for them spread out a bit. Bake for anywhere from 12 to 18 minutes. The shorter time will yield chewy biscuits. Baked for the longer time, the biscuits become more crispy.


I can tell you that we Australians don't enjoy these biscuits only on Anzac Day. They're popular all year round with all generations. They are an excellent accompaniment to a cup of tea.

And I can tell you that they don't look like that picture either!

That's strange! I followed the recipe to a tee, and they looked exactly like the picture. Maybe you did something wrong?

No real way to get them wrong! I've been baking these since I was a young kid and been using the 'near enough is good enough' technique to get a varied range of (all edible) outcomes. You can adjust the oats and coconut amounts up to reduce the sugar and they still come up good!

I must say it's worth it to hunt for Gold Syrup then to use corn syrup. World Market stocks it and Giant supermarkets seems to have it (here in the DC area). It's also worth using good quality butter, Land O lakes brand seems to work the best for me.