A tradition in Australian and New Zealand kitchens, these chewy ANZAC biscuits date back to WW1. They are a simple sweet biscuit made from oats, coconut and golden syrup and are so quick and easy and perfect served with a cup of tea or coffee. Plus this version uses a simple substitution to make them both dairy free and vegan.
Love ANZAC biscuits but want something even easier? Try this chewy ANZAC slice!
ANZAC biscuits are one of those things that takes basic pantry ingredients and turns them into the most delicious accompaniment to a cup of tea.
This recipe was developed during WWI when our grandparents and great-grandparents had to make the most out of the little they had. ANZAC biscuits were designed to last, with no eggs and just basic ingredients, making them safe to eat after being sent overseas to support the Australian and New Zealand Army Corps. Today, funds from biscuit sales every ANZAC day still go to supporting returned servicemen.
We take our biscuits pretty seriously in Australia and we have strict laws that govern how the word ANZAC can be used, and one of those is that these biscuits can only be called so as long as they do not ‘substantially deviate from the traditional recipe and shape’ and must never be called cookies.
So in saying that, this recipe stays true to the traditional ingredients but with a simple swap to make them dairy free and accidentally vegan.
Key Ingredients
This is the perfect simple recipe that doesn’t require a lot of ingredients. Each plays an essential role in ensuring the classic flavour and texture you will expect from a chewy ANZAC biscuit.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Rolled oats – its important for the texture of these cookies to use old fashioned rolled oats, don’t use quick cooking oats.
- Plain flour – also known as all purpose flour.
- Brown sugar – for a rich caramel flavour and soft, chewy texture. You can use white sugar instead if you prefer for a crunchier biscuit.
- Desiccated coconut – you want to make sure to use desiccated not shredded coconut as shredded contains extra moisture that can impact your biscuit texture.
- Golden syrup – essential to an ANZAC biscuit for the caramel flavour. Golden Syrup is a common ingredient in Australia and the UK but can be difficult to find in the US so you can substitute it with light molasses or honey if you must but they wont technically allowed to be called ANZAC biscuits anymore!
- Dairy free butter – in place of regular butter we use a dairy free alternative that makes these biscuits dairy free and vegan. My favourite is Nuttelex as it has a great buttery taste without being greasy. As this is an Australian product, the closes US alternative is Earth Balance.
- Bicarbonate of soda – also known as baking soda in the US.
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Step-By-Step Instructions
Step 1: Melt the dairy free butter and golden syrup together in a small saucepan over low heat, or in a microwave-safe bowl in short bursts. Stir to combine, then set aside to cool to room temperature.
Step 2: n a large bowl, combine the rolled oats, plain flour, brown sugar, and desiccated coconut. Mix well with a spatula until there are no lumps. Make a well in the centre.
Step 3: In a small bowl, stir the bicarbonate of soda into the hot water until dissolved. Add this to the cooled butter and golden syrup mixture before adding to the dry ingredients. Mix with a spatula until everything comes together into a dough.
Step 4: Roll heaped tablespoons of dough into balls and place on the prepared tray, leaving a few centimetres between each one to allow for spreading.
Step 5: Bake for 15–20 minutes or until the tops are golden brown. The biscuits will still feel soft when you take them out of the oven but they will firm up as they cool.
Step 6: Leave on the tray for 10 minutes before transferring to a wire rack. Enjoy warm or cool completely before storing.
👉Tip! For perfect looking cookies, as soon as the cookies have been removed from the oven, use a spoon or a large round cookie cutter that fits over the cookie, to gently shape the cookie back into a circle. This only works if the cookies are still soft so needs to be done immediately before they start to cool.
Storage Instructions
Once completely cooled, store in an airtight container at room temperature for up to a week.
You can also freeze these. Layer them between sheets of baking paper in an airtight container and freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving.
ANZAC Day
My Grandfather was a WWII veteran and growing up he always made sure Anzac Day was never just a day of remembrance. It was a day for family and community, and a morning service was always followed by freshly baked treats with a tea or coffee in hand.
That spirit stayed with me. In 2025 I was lucky enough to visit Gallipoli in Türkiye, and it’s an experience I still can’t quite put into words.
These biscuits are a part of that. They’re woven into Australian identity, and beyond that, they’re something everyone I know genuinely loves to eat. The fact that they carry a little piece of our history with them is really just a bonus.
And while Anzac Day falls on the 25th of April, you absolutely can (and should!) make these any time of year.
Recipe FAQs
Golden syrup can be difficult to find in some places, so you can use honey as an alternative however it’s important to note that honey is thinner and runnier than golden syrup, so using it can affect the texture and taste of the Anzac biscuits. If you do use honey instead of golden syrup, you may need to add a little more flour to achieve the right texture. However, if you want that classic Anzac biscuit taste, stick to golden syrup – it’s worth it.
Anzac biscuits were designed to last a while so they will stay fresh for about a week, longer than most other cookies, if stored correctly. To keep them fresh, store them in an airtight container at room temperature. You can also store them in the fridge or freezer if you want to extend their shelf life but let them come back to room temperature before eating.
Yes, you can! If you want to you can chill the dough in the fridge overnight. To store the dough, wrap it tightly in plastic wrap or aluminium foil and keep it in the fridge or freezer. When you’re ready to bake, let it come to room temperature and shape into balls before baking.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More classic Australian recipes:
Classic Lamingtons
Melting Moments
Easy Milo Biscuits (Dairy Free)
Homemade Tim Tams (Vegan)
ANZAC Biscuits
Ingredients
- 90 grams (1 cup) rolled oats
- 150 grams (1 cup) plain flour/all purpose flour
- 165 grams (¾ cup) brown sugar
- 64 grams (¾ cup) desiccated coconut
- 2 tablespoons golden syrup
- 125 grams (½ cup) dairy free butter
- ½ teaspoon bicarbonate of soda/baking soda
- 1 tablespoon hot water
Instructions
- Pre-heat oven to 160°C (320°F) and line a baking tray with parchment paper.
- In a small bowl, melt dairy free butter and golden syrup together in the microwave or in a small pot on the stove. Once it is melted, set aside and allow it to cool to room temperature before proceeding.
- In a large bowl, combine oats, flour, brown sugar, and coconut together and mix with a spatula ensuring there are no lumps. Make a well in the center.
- Add bicarbonate of soda and water together in a small bowl and stir, then add straight away into the melted dairy free butter and syrup mixture. Add this then to the dry ingredients and mix until everything comes together.
- Roll about a tablespoons worth of mixture into balls and place on a baking sheet a few centimeters apart to allow for spreading. Bake for 15-20 minutes or until tops are golden. The biscuits will still be soft when you pull them out but will harden as they cool. If you want crispier cookies, bake for another 5-10 minutes as desired.
Video
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in April 2023 and has been updated in 2026 with new photos and more helpful information. The recipe remains the same.
June says
My husband won’t eat any others 🥰