ANZAC “Biscuits” (Cookie) Recipe

ANZAC biscuits

These chewy oatmeal cookies have terrific shelf life.

For Westerners, these Anzac “biscuits” would be rightfully called cookies. Anzac biscuits, which originated in Australia and New Zealand, are made using rolled oats, flour, coconut, sugar, butter, golden syrup, baking soda and boiling water. They are a wonderful, chewy oatmeal cookie that reputedly will last for weeks. They also come with a colorful history.

Back in WWI, the wives of Australian and New Zealand soldiers fighting thousands of miles away would package up cookies for their husbands. Because it took so long for the cookies to arrive, they’d often be stale and broken by the time their loved ones got them. The Anzac Biscuit recipe was created and became popular because the ingredients don’t spoil easily and the biscuits kept well during the long transport via ship. They were named after the Australian and New Zealand Army Corps (ANZAC).

Bev Eagy ANZAC

Bev Eagy, owner of ANZAC Tea Parlour in The Dalles, OR, says her kids fell in love with ANZAC biscuits.

This delightful recipe for Anzac Biscuits comes to us from Bev Eagy who owns the Anzac Tea Parlour Australian Restaurant in The Dalles, Oregon. Bev lived in Australia for several years and she and her family learned to love these delightfully sweet, chewy cookies. When Bev moved to The Dalles, she started a business making and selling the cookies. Today, she operates a full service tea parlour and catering company and teaches cooking classes. She generously shared her “secret” recipe for Anzac Biscuits with us.

The recipe calls for Golden Syrup. This is a thick, amber-colored sugar syrup with a distinctive buttery flavor that’s popular in Australia and Europe. You can often find it in better grocery stores in the sugar or syrup section.

Recipe courtesy Bev Eagy, The Anzac Tea Parlor, The Dalles, Oregon,

Bev says, “You can double this recipe quite happily but it requires some tweaking to triple it.”



1 cup old-fashioned rolled oats (not quick oats)

1 cup flour (I use pastry flour)

1 scant cup sugar

1 scant cup shredded coconut

1 cube good-quality butter (do not use margarine)

2 Tablespoons boiling water

1 Heaping Tablespoon Golden Syrup

ANZAC Tea Parlour sign

At ANZAC Tea Parlour, they serve ANZAC biscuits and a whole range of high tea treats.


Combine first four ingredients (above) together in a mixing bowl.

In small sauce pan melt 1 cube of butter (4 oz.), add 2 Tbs of boiling water, and 1 heaping Tbs of Golden syrup.

When all is melted together, add 1 tsp baking soda. Turn off heat and stir. It will foam up.

Pour this foamy mixture into bowl of dry ingredients and mix completely with spatula, spoon, or in electric stand mixer.

Scoop into cookie “pucks” with a medium-small ice cream scoop (we use size #50) and place a few inches apart on a non-stick Silpat or spray a baking sheet lightly with oil. Chill the cookie pucks before baking them in a 300-325° F oven for 20 minutes.

Let cool for a minute and then remove from the baking sheet straight away or they will become one with the tray!

Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at

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