Step-by-Step Guide: Master the Perfect Anzac Biscuit Recipe in No Time

Anzac Biscuits: The Original Recipe!

Making traditional Anzac biscuits is easier than you’d expect – just follow this pre-1920 recipe!
All you need are some simple ingredients and a bit of effort, and in no time you’ll have delicious homemade Anzac biscuits.

This classic version of anzac biscuits without coconut, also reduces the sugar and makes for a much healthier version than modern recipes.

ANZAC Day is a time to remember the sacrifices made by Australian and New Zealand soldiers.
But it’s also a time for tradition – and what’s more traditional than a delicious homemade Anzac biscuit?
These golden beauties are packed with rolled oats and golden syrup, offering a delightful balance of chewy and crisp textures.

Imagine a golden brown biscuit, slightly flattened and cracked on the surface.
The aroma of toasted oats and warm caramel fills the air.
As you take a bite, the biscuit yields with a satisfying crunch before giving way to a soft, chewy centre.
Hints of golden syrup peek through the oaty flavour, making it a truly irresistible treat.

Traditional Anzac Biscuits Recipe | Crunchy Anzac Biscuits Without Coconut

Easy Traditional Anzac Biscuits Recipe: A Step-by-Step Guide

Authentic, golden and delicious - this traditional Anzac biscuits recipe without coconut is perfect for Anzac Day or anytime. Enjoy the classic oaty, sweet flavours of traditional Anzacs with this easy recipe.
5 from 3 votes
Prep Time 20 minutes
Cook Time 18 minutes
Additional Time 5 minutes
Total Time 43 minutes
Course Dessert, Snack
Cuisine Australian, New Zealand
Servings 20 biscuits
Calories 120 kcal

Equipment

  • Oven
  • Baking tray
  • Baking paper
  • Measuring cups and spoons
  • Kitchen scales
  • Spatula or wooden spoon
  • Large bowl
  • Large pan

Ingredients
  

  • 2 cups rolled oats
  • 1 cup plain flour
  • ½ cup granulated sugar
  • 125 g butter
  • 1 Tbsp golden syrup
  • 1 tsp. bicarbonate of soda
  • 2 Tbsp boiling water

Instructions
 

  • Pre heat oven to 160°C (320°F)
  • Line two baking trays with baking paper.
  • Put the 2 cups rolled oats, 1 cup plain flour and ½ cup granulated sugar into a large bowl and mix well.
  • Melt the 125 g butter in a large pan over medium heat, dip a tablespoon in hot water and then use to measure the 1 Tbsp golden syrup, stir till dissolved and just coming to the boil.
  • Remove from heat source don't allow it to cool.
  • Stir the 1 tsp. bicarbonate of soda with the measured 2 Tbsp boiling water until its dissolved then add to the pan of hot melted butter and golden syrup.
  • Stir until it 'froths up'- immediately add to the dry ingredients and mix all together.
  • Taking teaspoons or a flat dessert spoon of the mixture - place it in your hand, bring together by rolling into a ball, place 5cm apart on the baking sheet (they will spread).
  • The biscuits need to be flattened slightly - use the base of a glass or, press down with a fork dipped in a little flour (this will stop it sticking).
  • Bake in oven for 15 - 18 minutes until golden (they will still be soft)
  • Leave the biscuits on the trays for 5 minutes before transferring them to a cooling rack.

Video

Notes

Recipe Tips:
  • Use rolled oats, not quick oats, for the best texture.
  • Don't overmix the dough - a few lumps are okay!
  • Make sure you flatten the biscuits slightly before baking for even cooking.
  • Let the biscuits cool completely on the baking tray before transferring them to a wire rack.
  • For chewier biscuits, bake for a shorter time.
Serving Suggestions:
  • Enjoy Anzac biscuits on their own with a cup of tea or coffee.
  • Crumble them over yoghurt or ice cream for a delicious dessert.
  • Dip them in melted chocolate for an extra decadent treat.
Keyword Crunchy Anzac Biscuits Without Coconut, Traditional Anzac Biscuits Recipe

3 Comments

  1. 5 stars
    I grew up in NZ and now live in the UK. These biscuits remind me of what my Mum used to make. Very cheap and easy to make.

  2. 5 stars
    Hands down the most scrumptious Anzacs ever! I had to make two batches because the partner and children kept drooling for more

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