Hey everyone, a real true blue Aussie here. This recipe is probably one of the closest to the middle ground, of the various types we make. But just a note, **they don’t HAVE to be crunchy** In Australia, we are split. Half like them crunchy, half like them chewy. I think chewy only just wins, at least where I’m from. It is said that the women back at home in WWI wanted to make biscuits for the men at war, as they were concerned they weren’t eating well. But as they were on rations, they didn’t have eggs. So this recipe was born. Or so they say. Just remember, these biscuits are great crunchy or chewy!!!

Much different from the standard cookie mixes from my American recipes. I made these for an Aussie friend of mine. She was so excited. Although, I ended up using Karo light syrup instead of the golden. She assured me they tasted the same as what she remembered her mother making. I've tried with regular coconut and toasted. My household liked it best with the toasted coconut.

Wasn't sure which syrup here in Colorado (U.S.) was considered "golden" so I got the wrong one ("Karo Corn Syrup with real Brown Sugar") not sure how it affected the taste. Also, our first batch was SOOO super dry, we couldn't keep the cookies together at all! They were falling apart all over the cookie pans. The taste was good (or what you expect with ANZAC cookies) but all were so crumbly, and big balls as they didn't spread. So I read somewhere that in Australia the Tablespoon is bigger than here in U.S. (?) and so made a second batch and added more syrup and butter (like 2 more T. butter) and then they spread out like in the pictures. (Very greasy on the fingers, though, to drop onto cookie sheet because of all the butter, definitely use a spoon.) But they were what we had expected to get the first time. Everyone seemed to gobble them up (in my son's 7th grade class.) Also used Mound's shredded coconut; yummy.

Doesnt get more Aussie than this!! The one and only recipe i have always used to make the boys Anzac Biscuits, id have to say i like a little extra golden syrup in my mix :) yet it never fails to hit the spot everytime.

Wonderful good "cripsy" cookies! They stay crisp, even after you dunk them in cold milk. Found "golden syrup" at a store carrying British items, the taste is well worth it to find that item. Cookies were a bit hard to remove from greased cookie sheets; switched to parchment paper and it was much easier. You can use the parchment paper over and over to cook the entire batch. The recipe made 4 dozen, but I ate over a dozen while baking them last night. Another favorite of the Key West Dessert Lover!

I followed recipe exactly. Dont overbake, they come out of the oven soft, but quickly become a very crunchy cookie. I usually prefer a softer cookie, but actually really liked the flavor. The more you eat, the better they become!

Really nice. I used shreaded cocconut in mine, instead of flaked, and they turned out really well. Reminds me of the ones my mother used to make as a child... Dead simple as well!

I have tried a few different Anzac biscuit recipes, and this one has the best balanced list of ingredients of all. The only downside is that the indicated cooking time will give very tough, brittle cookies. Some people like that, but we prefer chewie ones. I only baked mine for 15 minutes and they came out perfectly. They didn't spread too much.

A few changes: I toasted the coconut first before adding to dry ingredients. I added 1/2 cup dried currants to the dry ingredients. I used 1/2 c + 1 T butter, substituted molasses for the golden syrup and used 2 T of it. I formed the dough into 5 logs and baked for 20 minutes. Then I let the logs cool and cut each log into 6 slices. Then I toasted the slices in the oven at 150 deg for 6 hours, flipping midway through. This way the cookies are nice and crunchy and perfect for dipping into tea. Each cookie has 4.5 g fat and 9.5 g carb. With the modifications this is a 5 star recipe.

Ahh, a taste of home on a cold northeastern American winters day!