Anzac Biscuits

    Make the classic Anzac biscuit recipe with rolled oats and golden syrup or try one of the modern variations.

    25 Recipes

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    Global Cuisine

     
    13 reviews
     
    25min

    A little coconut and ginger make these traditional Aussie bikkies especially good. This recipe comes from my mother.

    Recipe by: Aussie

     
    4 reviews
     
    40min

    A classic Australian favourite. Always gone within minutes!

    Recipe by: Cathey

     
    4 reviews
     
    45min

    It's kind of like a lighter, cake version of the biscuits. I think this would be nice with a lemon icing but my neighbour, who made it, didnt have it iced.

    Recipe by: AliceC

     
    2 reviews
     
    25min

    I have modified an Anzac Biscuit recipe for us gluten-free eaters - using rice flour, coconut sugar and maple syrup. I have still used butter – you really need it for the depth of flavour.

    Recipe by: theblendergirl

     
    1 review
     
    30min

    Chewy Anzac Favourites

    Recipe by: kbilling

     
    1 review
     
    45min

    These Anzac biscuits have rolled oats, flour, brown sugar, coconut, almonds, butter, golden syrup and are baked to golden brown and crispy delicious.

    Recipe by: Kilda

     
    17 reviews
     
    25min

    Try this variation on the Aussie classic by adding toasted macadamias.

    Recipe by: Vanessa Pike-Russell

     
    14 reviews
     
    30min

    If you are looking for a slight spin on your ANZAC biscuits try this version that has a half cup of almonds in it for some additional texture and flavour.

    Recipe by: Allison Thomas

     
    No reviews
     
    30min

    I put this recipe together from a few recipes I found on the internet cos I like the bush tucker influence - and the taste - of the wattleseed.

    Recipe by: cassandra

     
    No reviews
     
    25min

    These large Anzac biscuits are a favorite in our home. They are much larger than usual and I prefer to bake them soft rather than crunchy. If you wish them to be harder, leave then in the oven a minute or two longer. They sell really well at fetes and cake stalls.

    Recipe by: aussieinireland

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