Like the dawn service and a few rounds of two-up, ANZAC biscuits are part of Australia’s ANZAC Day tradition. In fact, you probably wouldn’t be able to find a more nationally celebrated biscuit than the Anzac biscuit.

The army biscuit, also known as an Anzac wafer or Anzac tile, is essentially a long shelf-life, hard tack biscuit, eaten as a substitute for bread. Unlike bread, though, the biscuits are very, very hard. Some soldiers preferred to grind them up and eat as porridge.*

When you consider original recipes of the Anzac biscuit, there are now many variations to the recipe and generally, it’s doesn’t matter who you speak to, most people have their own version of how an Anzac biscuit should taste.

We might be bias, but we think this recipe is the best by far. So, get down to the shops, pick up some ingredients, get into the kitchen & enjoy these tasty treats on the 25th April… or any day of the year really.


What you will need:

  • 1 cup of rolled oats
  • 1 cup plain flour
  • 1 cup sugar
  • ¾ cup coconut
  • 125 g butter
  • 2 TBSP golden syrup
  • ½ teaspoon bi carb soda
  • 1 TBSP boiling Water


Place all dry ingredients in a bowl

Combine butter & golden syrup in a saucepan and heat until melted. Mix bicarb soda with boiling water and add to the melted butter and syrup. Add to dry ingredients and stir through.

Place teaspoonfuls of mixture onto a baking tray and cook in a slow oven (160-180 degrees Celsius) for 20 minutes.

*We have been known to get a little heavy handed on the Golden Syrup so take the above quantities as a guide and add more as you see fit.


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* Information sourced from Anzac biscuits | Australian War Memorial (

** Image sourced from