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Anzac Biscuits I

"Traditional recipe from Australia and New Zealand. Associated with the joint public holiday (ANZAC Day) to commemorate the Gallipoli landings during WW1."
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servings 222 cals
Original recipe yields 12 servings (2 dozen)


  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Mix oats, flour, sugar and coconut together.
  2. In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.
  3. Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper).
  4. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

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Read all reviews 87
  1. 104 Ratings

Most helpful positive review

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 A...

Most helpful critical review

Delicious... But DO NOT cook for the full time if you don't want crunchy cookies! 10 minutes was perfect, even though they won't look done when they come out of the oven.

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Least positive

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 A...

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 t...

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 batc...

My 9 year old Grandson and I made these biscuits (cookies) for a class presentation on Australia. We use unsweetened coconut and added a 1/4 teaspoon salt. If your dough is crumbly, just add mo...

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 t...

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, brit...

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 mo...

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. ...

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 gold...