Anzac biscuit recipes

We’ve gathered a range of great Anzac biscuit recipes from famous Australian chefs and cookbook authors.

A well known Australian tradition is to bake or buy Anzac biscuits on 25 April to remember the Australian and New Zealand Army Corps (ANZAC) soldiers who served in World War I.

Various biscuit recipes date back to 1915 when mothers, wives and women’s groups baked and sent biscuits to loved ones serving overseas as a nutritious snack and loving reminder of home.

Even though there are many variations of the recipe, the biscuit symbolises a significant part of Australian history. Here are some ANZAC biscuit recipes from renowned Australian chefs and cook-book authors for you to try at home.

Maggie Beer’s Anzac biscuits

A recipe from Maggie Beer – an Australian cook, food author, restaurateur and food manufacturer.


  • 1 cup plain flour 
  • 1 cup rolled oats 
  • 1 cup shredded coconut 
  • 3/4 cup brown sugar firmly packed
  • 1 lemon zested
  • 125g butter melted
  • 2 tbsp golden syrup 
  • 2 tbsp verjuice  
  • 1/2 tsp bicarbonate of soda


  1. Preheat oven to 160°C.
  2. Mix the flour, rolled oats, coconut, brown sugar and lemon zest in a medium bowl.
  3. In a small saucepan, melt butter with golden syrup and verjuice. Once the butter has melted bring the mixture to a simmer before adding the bicarb soda. Stir to completely dissolve.
  4. Add the hot butter and sugar mix to the dry ingredients and fold through.
  5. Roll mixture into even sized balls and place onto a lined baking tray, leaving 2-3cm between each biscuit. Using your fingers, squash to flatten slightly.
  6. Place into preheated oven and bake for 18-20 minutes or until golden brown.
  7. Remove from the oven, allow to cool slightly, then transfer to a wire rack to cool completely.

Donna Hay’s Anzac biscuits

A recipe from Donna Hay – Australia’s leading food editor and best-selling cookbook author.


  • 2 cups rolled oats
  • 1 cup plain flour
  • 2/3 cup caster sugar
  • 3/4 cup desiccated coconut
  • 1/3 cup golden syrup
  • 125g unsalted butter
  • 1 tsp bicarbonate of (baking) soda
  • 2 tbsp hot water


  1. Preheat oven to 160°C. Place the oats, flour, sugar and coconut in a bowl and mix to combine.
  2. Place the golden syrup and butter in a saucepan over low heat and cook, stirring until melted.
  3. Combine the bicarbonate of soda with the water and add to the butter mixture. Pour into the oat mixture and mix well to combine.
  4. Place tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper and flatten to 7cm rounds, allowing room to spread.
  5. Bake for 8–10 minutes or until deep golden.
  6. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely. Makes 35.

Anzac ‘Kingston’ Kisses

A recipe from Georgia Barnes – MasterChef Australia 2015 runner-up, nutritionist and food stylist. 


  • 1 3/4 cups rolled oats
  • 1 cup plain flour
  • 2/3 cup caster sugar
  • 2/3 cup desiccated coconut
  • 1/3 cup golden syrup
  • 120g butter
  • 1 tsp bicarb soda
  • 2 tsp water
  • 200g dark chocolate, finely chopped
  • 2 tbsp full cream milk


  1. Preheat oven to 180°C.  Line 2 baking trays with baking paper. Mix together oats, flour, sugar and coconut in a bowl.
  2. Place golden syrup and butter into a small saucepan, stir over medium heat until butter has melted.
  3. Remove from heat and add bicarb soda and water. Stir to combine. Pour over dry ingredients and mix into a stiff dough.
  4. Roll small spoonfuls of mixture and place onto prepared baking tray. Flatten slightly with the back of a spoon.
  5. Bake in the oven for 7-8 minutes or until golden brown. Remove from oven and set aside to cool.
  6. Place chocolate and milk in a heatproof bowl. Microwave for 10-15 seconds. Stir until mixture is smooth.
  7. Place a small spoonful of melted chocolate onto half the cooled biscuits and sandwich with remaining biscuits. Store in an airtight container. Makes 16, 10 minutes preparation time and 30 minutes cooking time.