Anzac Biscuits Recipe (Oat & Golden Syrup Cookies)
A classic Anzac biscuits recipe made with rolled oats, flour, sugar, golden syrup, and butter—baked quickly for a simple, pantry-friendly cookie. You’ll mix the dry ingredients, stir in the warm syrup mixture, then spoon onto a tray and bake. Follow the how to make steps for a crisp edge and a lightly chewy center.
Ingredients
Dry ingredients
Step-by-Step Method
Preheat and prep the tray
Heat the oven to 160°C (150°C fan). Line a baking tray with parchment so the biscuits lift off easily.
Combine the dry mix
In a bowl, stir together the rolled oats, plain flour, and sugar until evenly mixed and free of lumps.
Melt butter and syrup
In a small saucepan over low heat, warm the butter with the golden syrup until melted and smooth. Keep it gentle—no boiling needed.
Activate the soda
Mix the water and bicarbonate of soda in a small cup, then pour it into the warm syrup mixture. A little foaming is normal.
Make the dough
Pour the warm syrup mixture over the dry ingredients and stir until you get a moist, spoonable dough.
Portion and shape
Spoon heaped tablespoons onto the tray, leaving space for spreading. If you like, lightly flatten—don’t press too hard.
Bake and cool
Bake for 15 minutes, until the edges turn light golden brown. Let them sit on the tray for 5 minutes, then move to a rack to cool completely.