No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Anzac Biscuits

This cookie was popularized by World War IÂ care packages to soldiers of the Australia New Zealand Army Corps (ANZAC), since they could be made without eggs, and they kept well on the overseas voyage to Europe.

  • Yield: Makes about 3 dozen
Anzac Biscuits

Source: Martha Stewart Living, October 2000


  • 2 cups all-purpose flour
  • 2 cups rolled oats
  • 2 cups sugar
  • 1 cup desiccated coconut
  • 1 cup (2 sticks) unsalted butter
  • 2 tablespoons Lyle's Golden Syrup
  • 3/4 teaspoon baking soda
  • 1/4 cup boiling water


  1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.

  2. In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)

  3. Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.

  4. Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.

Cook's Note

The dough is very crumbly, but a small ice-cream scoop will enable you to form the biscuits quickly and in a uniform size and shape.

Reviews (10)

  • Mugdha Biyani 23 Nov, 2014

    I made Anzac biscuits following the recipe exactly...and it turned out great until it completely cooled down and became soggy...What probably could have went wrong.
    Kindly suggest how can i prevent it.

  • ocooch2 13 Feb, 2013

    This recipe is really good and so easy. You don't need an electric mixer; just a wooden spoon. I have maple syrup on hand, so I use that I instead of the Golden Syrup. Everyone I serve them to loves them.

  • Laas_Izzy_Yum 25 Jul, 2012

    This recipe was amazing!!! We changed the recipe by substituting the golden syrup for corn syrup. We also roasted finely chopped almonds with vanilla and orange juice for a little fresh and tangy flavor while creating a variety of textures. While cooking the butter we added vanilla, orange, lime and lemon zest and lemon and orange juice, and honey. Right before placing in the oven drizzle, lemon juice. The cookies turned out fantastic we highly recommend them for any occasion. Thanks Martha!

  • xpatriate 24 Apr, 2010

    As an Australian living in the U.S, I was keen to try out this recipe as
    tomorrow April 25 is ANZAC Day, a day when Australians and New Zealanders unite to commemorate our war veterans.

  • jawasano 13 Mar, 2010

    I also used honey instead of the Golden Syrup and it turned out great. These cookies come together in like 15 minutes. They are amazingly fast. They're also really good. There are other cookies that I like better, but those ones also take a lot more time. I will make this again and again because of how easy and how good they are.

  • LPongetti 2 Jan, 2010

    Saw Alexa make this on Whatever Martha and wanted to try it. Nice way to remind folks of deserving recipes from years gone by! I'll comment later on how we enjoyed them. Linda from NJ.

  • coffeebeanme 21 Oct, 2009

    This is a terrific cookie! So easy, they smell so good, and they taste wonderful - a winner with the whole family!

  • twoelles 7 Aug, 2009

    beautiful cookie, turned out amazing!

  • mihi99 1 Jan, 2009

    Love this cookie reminds me of my grandfather.

  • solberhl 4 Nov, 2008

    Nice cookie, I did not have the Golden Syrup, so I just used honey instead. Chewy

Related Topics