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+ servings
Anzac biscuits in a pile on top of each other.

Chewy Anzac Biscuits

An easy recipe for Anzac Biscuits with just 6 ingredients and no eggs. We use self raising flour and quick oats to give these biscuits deliciously crispy outsides and extra chewy insides. Let's get baking!
Course Appetiser, Dessert, Snack
Cuisine Australian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 Biscuits
Calories 217kcal
Cost $5



  • Pre-heat the oven to 160°C / 320˚F.
  • Add the oats, white sugar and self raising flour to a mixing bowl and give it a good stir.
    180 g oats, 80 g white sugar, 150 g self raising flour
  • Next, pour in the melted butter and golden syrup and stir through. Pour in the water and bring it all together.
    150 g melted butter, 1 tbsp golden syrup, 4 tbsp water
  • Spoon out a portion into your hand and roll into a ball before placing onto a tray. Repeat until you fill a tray with 6 - 8 biscuits. Flatten each biscuit with your hand, or use a fork for extra decorative texture.
  • Bake for 30 mins or until lightly golden brown. Transfer to a cooling rack.



  • Oats - You can use rolled oats or quick oats / instant oats if you prefer. Rolled oats tend to lead to a crunchier biscuit, while quick oats lead to softer, chewy Anzac biscuits.
  • Sugar - You can use regular white sugar, caster sugar (aka superfine sugar), raw sugar or brown sugar. Different styles of sugar may change the flavour profile, but you'll still end up with a deliciously sweet biscuit.
  • Self Raising Flour - A lot of recipes traditionally use baking soda and plain flour for the mixture, but we prefer to use self-raising flour to achieve the same result more quickly and easily.
  • Butter - Salted or unsalted butter is fine, depending on your preference. We tend to use salted cooking butter for most of our baking (when appropriate), because the salt helps bring out the sweet flavours even more.
  • Golden Syrup - This is the key ingredient in traditional Anzac biscuits, because it helps to bind the ingredients together. That's why you don't need eggs to make them! You can substitute with treacle, honey or maple syrup in a pinch.
  • Dough - If your mixture is too dry, try adding an extra teaspoon of water, mix again and repeat as required. The end result should be sticky enough to roll together and not collapse when placed on the tray. Remember to squish down the dough balls before baking otherwise you may end up with with baked balls instead of biscuits! 
  • Make them Crunchier - Bake them slightly longer and use rolled oats, not quick oats. You can also split your batch in half, cooking some as chewy and some as crunchy for the best of both worlds!
  • Use Quinoa Flakes - Substitute the oats with quinoa flakes for a more nutty taste. Or try using half oats, half quinoa.
  • Add Chocolate - Stir chocolate chips through the dough before portioning them out. Once cooked, drizzle or dip them in melted chocolate.
  • Add Texture - Try adding chopped nuts (macadamias, peanuts or walnuts), desiccated coconut or dried fruit for extra pops of flavour and crunch.
  • Make it Vegan - Swap the butter for an equal amount of coconut oil for vegan Anzac biscuits.


    Calories: 217kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 91mg | Potassium: 62mg | Fiber: 2g | Sugar: 10g | Vitamin A: 312IU | Calcium: 12mg | Iron: 1mg