There are lots of different recipes available for Anzac Biscuits, many of which have evolved over time. This is one of the more classic Anzac Biscuit recipes you’ll find. Kids just love em, so you might want to make a double batch!

History of the Classic Anzac Biscuit

There’s some debate over whether the Anzac biscuit was invented in New Zealand or Australia.

The earliest published recipe appears in a New Zealand cookbook from 1915, but was for an Anzac cake, not a biscuit. An Australian recipe book in 1917 had a recipe for an Anzac biscuit, but it was a totally different recipe.

Then in 1921 a new edition of the New Zealand cookbook had a recipe for Anzac crispies, which is the classic biscuit we all know. Future editions of both New Zealand and Australian cookbooks then referred to this classic recipe as the Anzac biscuit!

Rather than being sent to the front lines for the soldiers to eat as some people think, ANZAC biscuits were actually eaten at galas and events back home. They were sold to raise money to support the war effort. At the time they were often called ‘soldier’s biscuits’.

The fundraising effort organised by the Patriotic Funds accumulated 6.5 million pounds to support New Zealand troops during the war!

In actual fact the biscuits our troops ate on the front lines paled in comparison to the classic Anzac biscuit. These lean ration biscuits, known as the No. 4 standard biscuit were rock hard, more like eating cardboard, and often full of weevils!

Army No 4 ration biscuit - World War 1

Common Anzac Biscuit ingredients

The common ingredients which tie all of the Anzac biscuit recipes together are rolled oats, coconut, butter and golden syrup.

Like most old-styled biscuits, Anzac Biscuits never have eggs, as these were in short supply during war times. So these are great for people with an egg allergy.

Classic Anzac Biscuits Recipe

Classic Anzac Biscuits Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 50 g flour
  • 75 g sugar
  • 2/3 cup coconut
  • 2/3 cup rolled oats
  • 50 g butter
  • 1 tablespoon golden syrup
  • ½ teaspoon bicarbonate of soda
  • 2 tablespoons boiling water


  1. Preheat oven to 180c.

  2. Mix all of your dry ingredients together.
  3. Melt the butter and golden syrup together.
  4. Dissolve the bicarbonate of soda in boiling water, and mix into the butter and golden syrup.

  5. Make a well in the centre of your dry ingredients, and mix in the wet mixture.
  6. Place spoonfuls onto a greased tray and flatten with a fork.
  7. Bake for 15 – 20 minutes. The biscuits will appear soft on cooking, but will harden up as they cool.

Recipe Notes

Anzac biscuits keep very well in an airtight container, and should at least a week. These are best eaten slightly warm, with a tall glass of milk 🙂

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This information was compiled by the Kiwi Families team.

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