With over 200 five star reviews, my easy Anzac Biscuits are a crowd favourite. Made with all the usual suspects, my recipe also includes brown butter for the most amazing toasty depth of flavour. These Anzac Biscuits come together in 30 minutes, and my post includes all the tips and tricks for making the perfect Anzac Biscuit!
Hi hi! Just popping in to share my recipe for homemade Anzac biscuits! If you haven’t heard of or tried Anzac biscuits before, you are in for a treat.
Anzac Biscuits are an Oat based biscuit (what we call cookies). They are a stir together situation so are quick to make, and are chewy and delicious. They are a great homemade cookie recipe to have on hand.
Here's what makes my Anzac Biscuits so special: The Brown Butter. Once you try them, you won't go back. Promise.
The Anzac Biscuit recipe came about during the first World War, when people still at home would make biscuits from their ration packs to sell to raise money for the war effort, and the ingredient list originated from what was available - flour, rolled oats, sugar, butter, golden syrup, coconut, and baking soda.
Anzac biscuits are made around Anzac day, which is the 25th of April. This marks the day that the Australian and New Zealand Army Corps (hence the name Anzac) landed at Gallipoli in 1915 and is a day of remembrance.
Testing Variables for the perfect Anzac Biscuit
I did switch a couple of things up during my Anzac Biscuit Testing which I think made a difference to the final outcome. The variables I was playing around with were:
- Ratios of brown to white sugar
- Flour quantity used in the recipe
- Baking temperature for the Anzac biscuits
Ratio of brown to white sugar.
For the most part, as is with most cookie recipes, brown sugar gives you a thicker biscuit. White sugar promotes spreading. So, coming up with a balance of the two lead to a cookie that has a nice spread and bakes up flat but still has enough thickness to give some chew in the middle.
I definitely went both ways with this, making some that were totally flat and crunchy and a couple that were like rocks. It was really interesting to see how the final outcome was affected by that ratio.
Flour content.
This is a pretty standard one that I tweak when making a cookie recipe, playing around with the ratio of butter to flour to change how the cookie spreads. I added too much after the first test and my cookies hardly spread, so I dropped the quantity for the third test and we got there.
A note: I have made these a few times since coming home to New Zealand. I have been struggling with the biscuits spreading more which I think is due to a change in ingredient quality compared to the USA (I developed the recipe when I live in NYC) and found that increasing the flour by 20g means that the biscuits do not spread as much and I prefer the texture a little more. I have updated the recipe to include this, if you have had success making them with the 135g flour, please keep using this amount.
Oven temperature.
Aside from the flour content the other variable I played around with when I was recipe testing was the oven temperature. This is a super easy one to test - I usually just divide up my batch and bake half at each temperature when I am testing.
Temperature really makes a difference in the final shape of the cookie - those baked at a higher temperature tend to spread a little more quickly than those baked a little lower, and for these a lower temperature was perfect, as it allowed them to spread a little slower, giving a chewier middle.
This highlights how important it is to make sure your oven is running to temperature - an oven thermometer is a great investment if you don’t have one already.
Why are there two quantities of butter in your recipe?
The 175g butter quantity comes from adding a little extra to the initial quantity to account for the loss in volume when browning the butter. You are cooking off the moisture, so you need to start with more regular butter than the quantity of brown butter called for in the recipe (I usually multiply the quantity of brown butter I need by 1.3 to work out how much I need to start with). It's not a typo in the recipe. You need to start with more butter to get the right quantity of brown butter for the recipe.
I know that making brown butter can be intimidating. Don't be scared, I will hold your hand the whole way through in my post and you'll be nailing it in no time: Brown Butter 101: The Ultimate Guide
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Thank you so much to Taste of New Zealand of New Zealand Trade and Enterprise for Sponsoring this post! All opinions are my own.
Print
30 Minute Brown Butter Anzac Biscuits
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 Minutes
- Yield: 12 Cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: New Zealand / Australia
Description
With over 200 five star reviews, these easy Anzac Biscuits are a crowd favourite. Made with all the usual suspects, my recipe also includes brown butter for the most amazing toasty depth of flavour. These Anzac Biscuits come together in 30 minutes, and my post includes all the tips and tricks for making the perfect Anzac Biscuit!
Ingredients
- 155g all-purpose flour (this quantity has changed recently, please see notes)
- 50g desiccated coconut
- 110g Old-fashioned oats (Rolled Oats)
- 130g light or dark brown sugar
- 90g white sugar
- ½ tsp salt
- 175g Unsalted butter, cold from the fridge is fine (see note about butter quantities, salted butter also works great here)
- 40g golden syrup or honey
- 30g water
- ¾ tsp baking soda
Instructions
- Preheat the oven to 325°f / 160°c. See notes about oven temp - if your oven is running hot, these will spread a lot. Line two baking sheets with parchment paper.
- In a large bowl, combine the flour, coconut, oats, brown sugar, white sugar, and salt. Mix until fully incorporated.
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer to a bowl and allow to cool slightly.
- Weigh out 135g (see Notes section below - note that you need to scale this number manually if scaling the recipe) of the brown butter into a small saucepan, or return to the original saucepan you used for browning the butter. Add the Golden Syrup and water, and place over a low heat, stirring frequently, until smooth and melted together.
- Once the butter and golden syrup mixture is smooth and combined, remove from the heat and add the baking soda, mixing well to incorporate (it will foam up a little). Pour into the dry ingredients and stir with a spatula until well combined.
- Portion the mixture into 2 tablespoon balls using a #30 cookie scoop or portioning into 50g balls of dough (it will feel a little greasy but that is ok), and roll into balls. Space evenly on the baking sheets.
- Bake the cookies for 14 to 15 minutes, until they are golden brown and set around the edges. Check for doneness after 13 minutes.
- Remove from the oven and using a large cookie cutter, scoot the biscuits into a round shape if desired. Leave to cool on the pans - they will set up as they cool.
- Store biscuits in an airtight container for up to a week.
Notes
A note: I have made these a few times since coming home to New Zealand. I have been struggling with the biscuits spreading more which I think is due to a change in ingredient quality compared to the USA (I developed the recipe when I live in NYC) and found that increasing the flour by 20g means that the biscuits do not spread as much and I prefer the texture a little more. I have updated the recipe to include this, if you have had success making them with the 135g flour, please keep using this amount.
You may notice that there are two quantities of butter in the recipe - the initial quantity of butter, then a second measurement in the method which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that in my FAQ.
If you are using the recipe scaling feature (2x or 3x) be aware that any quantities, measurements, pan sizes, and cooking times given in the method do not scale automatically - it's only the quantities in the Ingredient List that scale automatically.
IMPORTANT TIP. An oven thermometer is a great investment if you don’t have one, just to check your oven temperature and calibrate if needed. I found that if people have issues with spreading and their biscuits coming out flat, it is often to do with an oven that is running hot.
You need to make this recipe by weight. When I was testing I was changing the quantities of the ingredients by as little as 15g and seeing big changes in texture, so it’s super important that you get the right quantities here. This is the scale I have been loving lately if you are in need of a new one!
Golden Syrup is traditional for Anzac Biscuits, however I found it was quite hard to find in the US when I was living there. A 1:1 sub that works well is honey.
To make Anzac Biscuit crumble: This dough made with the 135g measure of flour works amazingly as the topping for a crumble - there are notes for this in my apple pie filling recipe.
Frequently Asked Questions
Help, my biscuits spread!
An oven thermometer is a great investment if you don’t have one, just to check your oven temperature and calibrate if needed. I found that if people have issues with spreading and their biscuits coming out flat, it is often to do with an oven that is running hot.
Do I have to brown the butter?
If you don’t want to brown the butter in these, just use 135g melted butter.
Can I chill the dough before baking?
I tested this, and found that the dough doesn't keep particularly well, so you are best baking them all off then storing the biscuits.
How to store Anzac Biscuits
Anzac biscuits keep super well - up to five days at least at room temperature. Store in an airtight container.
Comments
Sophie Crawford says
This recipe is quite literally the best I’ve ever made for these biscuits. I didn’t do the brown butter part because I was baking with a four year old who has the patience of a gnat but they were still incredible. So tasty and chewy and I’m mildly resentful when I see anyone else in the house eat them because it’s less for me. Will definitely be making these again!
Renee Telfer says
Make these year after year now. Best ANZAC biscuit recipe around. The brown butter is a game changer, make sure you really brown it to get that caramelised nutty flavour - soooo good!
Kim says
The most delicious ANZAC cookies! The perfect balance of crispy & chewy! Brown butter is such a nice addition. Will definitely be making again!
Tricia says
The best! Easy to follow instructions resulting in delicious buttery Anzacs with just the right texture!
Laura says
There were the best! The brown butter really makes them sing. Thanks for the recipe
Nicky Simpson says
I was skeptical that these could be any better than the original, but by god they’re good. Perfect sweet salty balance (I used salted butter) and depth of flavour. A genuine struggle to save some for my family.
Jess Dennehy says
Yum, yum, yum!!! The brown butter takes it to the next level. I can’t stop eating them.
Moira says
I tried this recipe for a first time and it was a complete success. My kiwi partner said they were the best Anzac bikkies that he’s ever had! As with all your recipes, it was super informative and made it really accessible to try for the first time. Came together easily and will definitely be making again.
Shannon Harmsworth says
These are the absolute best Anzac biscuits, my family quickly devoured them yesterday at our Anzac get together. Brown butter really takes them to the next level 🙌
Gemma says
I baked mine a bit longer (18 minutes for 50g balls and 15 minutes for 30g balls) because I like my Anzacs a little harder, but otherwise this recipe is perfection!
Doris Nyffenegger says
Your butter technique is what makes this recipe a real standout from others! Hands down the most delicious Anzac biscuit 💛 The crispy edges are so good, and will try a tidy “scoot” version next time. The apple crumble idea is epic! FYI this cookie broken over vanilla icecream is 👌
Savanna says
Made these for Anzac weekend and they are always the best! The perfect level of sweetness and chewy and still crunchy too, my fav Anzac biscuit recipe!!
Michelle says
Hands down the BEST ANZAC biscuit recipe. The brown butter is such a game changer. I've been giving these to family and friends who immediately ask for the recipe. Thanks Erin
Tessa Byron says
Hubby says these are the best I've ever made. Was hungry when I baked them so tripled the recipe too, did we need 36 cookies for 2 of us? No but jeez I'm glad I did now that I have them
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Antonia says
These are just perfect! Crispy, chewy… they tick all the boxes. I made these as I couldn’t find my usual recipe, and I’m giving up the hunt for it - these are my new go to. I don’t think the family would let me go back to the other one either. An absolute hit!
Kate says
I made these twice this Anzac weekend and they are perfection. I forgot the baking soda for the second batch and they are not as chewy and spread out as the first dish but still edible!
Gdb says
Made these last year (a couple times) and 3 batches this year. They've been the only recipe I've found which just work and taste great. I'm not so great at making biscuits for whatever reason so I just keep coming back to these. Perfect blend of crisp exterior with a bit of chewiness. The brown butter really adds to the flavour also.
I've given a bunch away this year to workmates and they all ask for the recipe.
Thanks for posting this Erin 🙂
Madeline says
Ohhh man, these are so wildly flippen good! I made batch for coeliac hubby, subbed in 1:1 GF flour and quinoa flakes in place of flour and oats. If they taste that good, I can't wait to pull my full gluten batch out later!
Claire Aiello says
Perfection as always! I can always count on your recipes, they are faultless! Grams forever!! Thank you.
Renata Mello says
Made this recipe for my daughter’s Kindy this week - the staff and tamariki absolutely loved them! One of them even said it looked like a fancy, bakery-style biscuit… personally I think I still I need to adjust the baking time/temp, but that’s down to user error, and not related to the recipe… 10/10 would make it again!
Rachel Clough says
I am notorious at failing ANZAC biscuits, they are my nemesis. These, however, were crispy on the outside, chewy and yummy on the inside and an absolute crowd pleaser. YOM. Thanks Erin.
Martha says
Great recipe. I had not done brown butter anything before so that was cool to try and add a different depth of taste but also like how the recipe gave a variation if that wasn't a step I wanted to do next time.
Kelly Robinson says
I have made numerous Anzac biscuit recipes and these by far have been my favourite. They were stunning and so easy to make. Will definitely be making them again
Amy says
My go-to Anzac bikky recipe (and actually all the other cookies too!)
Using scales is the key 😉
Frances says
So good! Such a great recipe - wanted to make these here in Norway so my family can grow up with some of my fave NZ bakes. Next batch for my work colleagues. Thank you!
Ash says
Amazing recipe! Best Anzac cookies I have ever had! I'm not normally a fan of Anzac cookies but I figured i would make them for my colleagues and myself as we were working on Anzac day. Everyone, including myself, LOVED them!
Ymemedi says
We love cooking Anzac biscuits using this recipe and the brown butter just gives the flavour kick! I have used any of cloudy kitchens recipes and they never fail! THANK YOU!
Daniela says
Made these twice this week, in the lead up to ANZAC day. So very yummy. Truly a perfect recipe! I made them once as written (50g per cookie) and once half size (25g per cookie). Both were delicious.
Lydia says
Another perfect recipe. No spread, lovely even bake, even better with the increased flour quantity (baking in NZ). Delicious chewy texture, best Anzac recipe, no contest.
Debbie Elder says
these are spectacular! best ANZAC I've ever made, thanks for this recipe!
Antonia says
Another absolute winner! I weighed mine out at 35g as my cookie "scoocher" is a bit smaller and they're perfect. Doubled the recipe to gift some to my neighbours and it has made LOADS 🙂
Kathryn says
Absolutely, hands down, the best Anzac biscuit recipe I have ever made and eaten. The extra brown butter step really takes it to another level. Have passed this recipe onto many other family members that swooned over the biscuits.
PS. love the Insta content, gives me a good laugh.
Shawny says
These are great! Made them at 4pm, it’s 4:53pm and I’ve already had three. 10/10. Love that you can you scale up the recipe too!!
Abbey Clarke says
Delicious Anzac cookie recipe. Perfect balance of crunchy and chewy. Also all ingredients are pantry staples so it was good to not have to make a special supermarket trip!
Te Rina says
The most delicious Anzac recipe!! I made a large batch and made Anzac biscuits and an apple crumble with the Anzac topping. So yum!
Monique says
My 10 year old’s first time cookie making independently and this recipe was perfect, they were delicious!
Sandra Perrott says
So good! Anzac and Rice Bubble slice turned out perfect. Would absolutely use your recipes again❤️
Belinda says
Very delicious. The combination of brown and white sugar in just the right quantities really makes this a stand out Anzac biscuit recipe. I had to sub 25g of coconut flour and 25g ground almonds for the coconut, and they turned out well. I didn’t have the golden syrup so used honey. I checked them at 13 minutes and they were still quite pale so added another five minutes to the timer. I used 20g balls to make more portions and to fit into bbox lunchboxes. Thank you for a great recipe 🙂
Kate says
The most delish ANZAC recipe. Super easy to follow, even with a 3year old ‘helping’
Alicia says
I took inspiration from you and used this as a topping for a rhubarb pie - so delicious! I'll have to make them again as actual biscuits.
Nids says
Is it (160°C) fan oven temperature or conventional oven temperature?
Erin Clarkson says
Hi, temperatures are always conventional!