Nan’s Anzac Biscuits

I got my passion for baking from my Nan, whenever we visited her she had something freshly baked ready for us to eat on arrival.  Usually jam drops, Anzac biscuits or scones.  I don’t make my scones like she used to, I don’t have time for kneading etc, but I did love her Anzac biscuits.

The popular Anzac biscuit is a traditional, eggless sweet biscuit. Also known as the army biscuit:

From Australian War Memorial website: The army biscuit, also known as an Anzac wafer or Anzac tile, is essentially a long shelf-life, hard tack biscuit, eaten as a substitute for bread. Unlike bread, though, the biscuits are very, very hard. Some soldiers preferred to grind them up and eat as porridge.  Father John Fahey, a Catholic padre serving on Gallipoli, was unimpressed with army biscuits. He wrote, “the man who invented the army biscuit was an unmitigated rascal. As an eatable there is little to choose between it and a seasoned jarrah board.”

My Nan's Anzac Biscuit Recipe which she handed down to me, adjust your cooking time depending on how you like your biscuit, hard or chewy!

I have been making this recipe since I moved out of home, it’s easy and one of those recipes that you usually have everything in the fridge or the freezer already on hand.  Just in case one of my cousins are reading this, I have modified Nan’s recipe just slightly, she used less butter, I have increased the butter so the mixture is easier to roll into a ball.

My Nan's Anzac Biscuit Recipe which she handed down to me, adjust your cooking time depending on how you like your biscuit, hard or chewy!

I flatten the ball with my hand so it’s not too flat, as I like my cookies soft in the centre.

My Nan's Anzac Biscuit Recipe which she handed down to me, adjust your cooking time depending on how you like your biscuit, hard or chewy!

Nan’s original recipe was to cook the biscuits for 18 minutes, however, I love soft biscuits so I reduce the time.  Adjust the baking time to how you like your biscuits, soft or crunchy. The recipe below is how I like them.

My Nan's Anzac Biscuit Recipe which she handed down to me, adjust your cooking time depending on how you like your biscuit, hard or chewy!

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Nan’s Anzac Biscuits

  • Author: Katrina Springer
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 20 1x
  • Category: Biscuit

Ingredients

Scale
  • 1 cup rolled oats
  • 1 cup plain flour
  • 1 cup brown sugar
  • ¾ cup desiccated coconut
  • 80g butter
  • 2 tablespoons water
  • 1 tablespoon golden syrup
  • 1 teaspoons bicarb soda

Instructions

  1. Preheat oven to 160°C.
  2. Grease or line 2 baking trays with baking paper or silicone mat.
  3. In large bowl, add rolled oats, flour, sugar and coconut, mix to combine.
  4. Add butter, water and golden syrup into small saucepan.
  5. Stir over low heat until butter has melted.
  6. Add bicarb soda to syrup, stir until frothy.
  7. Add syrup, mix well.
  8. Roll tablespoon of mixture into balls, flatten slightly.
  9. Place on baking tray, leave 5cm between each.
  10. Bake for 8-15 minutes, or until golden and cooked through.
  11. Rest on tray for 5 minutes, turn onto wire rack to cool completely.

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More Anzac Biscuits: You can find 30+ more Anzac biscuits and slice variations here

What is favourite recipe handed down to you by your Nan?

 

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9 comments

Julie April 21, 2016 - 8:20 PM

These look delicious! Do you think I could substitute the golden syrup for honey? I am not a fan of golden syrup. Thanks

Reply
Margo April 27, 2016 - 10:13 PM

These look SCRUMPTIOUS!

Reply
Katrina - The Organised Housewife April 28, 2016 - 11:06 AM

They are Margo, I think I like Anzac Biscuits way too much!

Reply
Meagan October 7, 2017 - 7:58 PM

Do you have any recommendations on how to best freeze these ?

Reply
Katrina - The Organised Housewife October 9, 2017 - 12:08 PM

Hi Meagan, Do you have any freezer containers you could place them in? Place a small amount of baking paper in between to keep them from sticking to each other

Reply
Melissa September 26, 2018 - 9:30 AM

HI Kat, I tried to make these this morning but I found the mixture was quite crumbly. Should it form into a large ball when you add the liquid? Maybe I didn’t let the bicard foam enough? Thanks 🙂

Reply
Katrina - The Organised Housewife September 26, 2018 - 10:48 AM

Hmm the foam would definitely make a difference, if you don’t let it foam up enough it won’t create more liquid. If you try again and find the same, you could always add a splash of melted butter to the end mixture to help make it a bit more sticky 🙂

Reply
Tracey Zvirblis April 11, 2019 - 2:03 PM

Kat, this recipe is definitely a winner, in my house anyhow ;p
I have been searching for that “old fashion tasting” Anzac biscuit recipe for years & every batch is rejected by hubby….until now! Yippee.
I made them this morning, it made 38 egg size biscuits (I like to make a smaller size biscuit). My daughter in law called in about 30 minutes after they came out of the oven & ate 3, then said “can I have the recipe for these?” & then ate 4 more haha.

Reply
Katrina - The Organised Housewife April 15, 2019 - 11:09 AM

lol I’m so glad you all enjoyed them Tracey! I agree, they are “old fashion” tasting, Nan’s classic recipe, so glad I get to share it with you 🙂

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