Brown Butter Anzac Biscuits. This easy Anzac Biscuit recipe is chewy and oaty. Anzac biscuits are made with brown butter and honey or golden syrup for a perfect depth of flavour. These chewy Anzac biscuits keep well, so are great to make ahead of time. Anzac biscuits do not require any chill time, so come together quickly for the perfect soft and chewy homemade Anzac biscuit.
Table of contents
- Brown Butter Anzac Biscuits
- The Search for the "Perfect" Anzac Biscuit
- Ingredients in Anzac Biscuits
- How to make Anzac Biscuits
- Testing Variables for the perfect Anzac Biscuit
- Anzac Biscuits with Honey!?
- Why are there two quantities of butter in your recipe?
- FAQ for Anzac Biscuits
- A few more tips and tricks for making Anzac Biscuits (important, please read)
- Recipe for Anzac Biscuits
Brown Butter Anzac Biscuits
Happy Saturday! I have another New Zealand recipe (and Australian this time) classic to share with you today - 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.
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 1914 and is a day of remembrance.
The Search for the "Perfect" Anzac Biscuit
I have shared a recipe for Anzac biscuits on my site before but it was 1) a long time ago and 2) not my ‘ideal’ version of an Anzac biscuit.
While all versions of homemade Anzac biscuits are basically a riff on the same base, using the same ingredients but different quantities to give different textures, I found during my testing that these are particularly sensitive to changes in ratios of ingredients - as little as 15g flour difference within the recipe made a huge change to the texture.
I think that it is something to do with the lack of eggs in the recipe, but regardless, I tweaked and tweaked the recipe, playing around with different ratios and baking temperatures to come up with what is, to me, the perfect recipe for Anzac biscuits. My version are a tiny bit crunchy around the edges, and perfectly chewy in the middle.
Ingredients in Anzac Biscuits
The ingredient list for homemade Anzac biscuits is fairly simple.
- Butter. I make brown butter anzac biscuits - browning the butter makes a huge difference flavour wise.
- Honey or golden syrup. I use honey in my recipe, if you would like to use Golden syrup, please go for it!
- Water. This gets added to the wet ingredients to add moisture to the cookies without adding extra greasiness.
- Baking Soda. Baking soda or bicarb soda is the main raising agent in Anzac biscuits - it is added to the wet ingredients before being mixed into the dry ingredients.
- Flour. Regular all-purpose flour.
- Desiccated coconut. I have only made these Anzac biscuits with desiccated coconut - if you wanted to use threaded that should work too I think!
- Oats. I use old fashioned oats to make my Anzac Biscuits - they give the cookies an amazing chewy finish.
- Sugar. Both light and dark brown sugar - brown for flavour, white for spread and chew.
- Salt. Important to balance out the sweetness! If you use salted butter, cut back on the salt quantity.
How to make Anzac Biscuits
The process for how to make homemade Anzac biscuits is super simple - they do not require preparation time so can be in the oven super quickly.
- Brown the butter. This is the first step - please read the recipe carefully along with my note about weighing the butter as there are two quantities in the recipe - one for the initial weight and one for the weight of the butter used in the recipe.
- Combine wet ingredients. The browned butter, honey (or golden syrup) and water are heated together on the stove to help melt the butter and incorporate the ingredients.
- Combine dry ingredients. All the remaining ingredients go into a bowl - the oats, sugars, coconut, flour, and salt.
- Add baking soda to wet ingredients. The heated wet ingredients come off the heat, and baking soda goes in. This will foam up slightly. I am a little unsure as to why the baking soda goes into the wet ingredients - I think it is to reduce the chance of any baking soda bombs (my banana cake uses a similar method).
- Wet ingredients go into dry ingredients. We know how this one goes. Wet into dry. Mix to combine with a spatula. The dough may seem a little greasy - this is ok, it is meant to be like that.
- Mix and scoop. Once the mixture is incorporated, scoop the cookie dough into balls using a cookie scoop, then roll into balls and place equally spaced on the tray.
- Bake. Bake the cookies for 12-15 minutes. Keep a close eye as they can get a little toasty. Remove from the oven and scoot with a cookie cutter if you like - these are a great cookie to scoot as it is super easy to get them perfectly round!
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.
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.
Aside from the flour content the other variable I played around with 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.
Anzac Biscuits with Honey!?
I kept the ingredient list the same for my Anzac biscuts as the traditional Anzac biscuit. I added a wee step - browning the butter. You don’t have to do this if you don’t want to. However, it is a super easy step to add a little more flavour to your Anzac biscuits without having to add any extra ingredients.
Anzac biscuits also traditionally use golden syrup, but it seems as if it is a little harder to find here than it is in Australia and New Zealand. So, I switched it out and used Honey instead. If you would like to use Golden Syrup then by all means go ahead - it is a 1:1 swap.
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.
FAQ for Anzac Biscuits
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 use Golden Syrup instead of honey?
If you want to use Golden Syrup in these instead of Honey, by all means go for it! It is a 1:1 sub.
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.
A few more tips and tricks for making Anzac Biscuits (important, please read)
- If possible, bake these two trays at the same time. I found that the dough doesn’t rest super well, so you are best to bake them off just after mixing if you can. It isn’t the end of the world if you can’t but the texture of the second batch may be different to that of the first.
- Watch your Anzac biscuits carefully as they can get a little toasty on the bottoms! Mine needed 15 minutes. If you want them a little less golden and a bit softer drop the baking time by a minute or so. Check on them at 12 minutes and go from there.
- This recipe would halve very well as there are no eggs. However, the biscuits last a long time in an airtight container if you only have a few people in the house. (These will disappear quick though, promise!)
- I get you to roll the mixture into balls. You don’t need to flatten them down - they will flatten off themselves in the oven.
- If you would like to get your cookies super round you can do a #cookiescoot. Take a cutter slightly bigger than the cookie and place it over the top and use it to scoot it into a round shape when it is hot out of the oven.
For more New Zealand Recipes, Check out:
- Peanut Brownie Cookies
- Baked Cream Buns with Vanilla Bean Whipped Cream and Jam
- The Perfect Pavlova
- Custard Square
- Tan Square
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Thank you so much to Taste of New Zealand of New Zealand Trade and Enterprise for Sponsoring this post! All opinions are my own.
Recipe for Anzac BiscuitsPrint
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 Minutes
- Yield: 12 Biscuits / Cookies 1x
Brown Butter Anzac Biscuits. This easy Anzac Biscuit recipe is chewy and oaty. Anzac biscuits are made with brown butter and honey or golden syrup for a perfect depth of flavour. These chewy homemade Anzac biscuits keep well, so are great to make ahead of time.
- 175g Unsalted butter, cold from the fridge is fine (see note about butter quantities, salted butter also works great here)
- 40g honey or golden syrup
- 30g water
- ¾ tsp baking soda
- 135g all-purpose flour
- 50g desiccated coconut
- 110g Old-fashioned oats (Rolled Oats)
- 130g light or dark brown sugar
- 90g white sugar
- ½ tsp salt
- 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.
- 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) of the brown butter and place into a small saucepan. Add the Honey and water, and place over a low heat, stirring frequently, until smooth and melted together.
- While the wet ingredients are heating up, in a large bowl, combine the flour, coconut, oats, brown sugar, white sugar, and salt. Mix until full incorporated.
- Once the butter and honey 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 Tbsp balls (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.
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!
Keywords: Anzac Biscuit, Brown Butter, Oatmeal, Anzac Cookie
I’ve had a love hate relationship with these cookies for years and this recipe is by far the best. DO NOT ignore the note about oven temp! If in any doubt bake at a lower temp for slightly longer.
Loved your recipe😋😋 the brown butter gives it such a depth of flavour. I used syrup in mine as I love traditional and the crisp edges with chewy centre.. OMG... SO GOOD. Thank you for such a detailed recipe with plenty of tips and guidance.. and of course thankyou for sharing your yummy recipes!!
Best Anzac biscuit recipe! Only one I will use now. Worth the extra few mins to get brown butter. Absolute hit!
Hands down the best Anzac biscuit recipe I've tried. Brown butter is a game changer. Enjoyed swizzling bikkies around in the cookie cutter to get that uniform size.
SO GOOD! Chewy and buttery and all types of deliciousness. They were gone in a day
Best Anzac I've ever tasted and the recipie was too easy to follow! The simple tip of shaping with the ring when warm make them look so professional I had soooo many compliments!
Made these again today, I was worried I might have taken the butter too far as the solids in the bottom seemed to go really dark but actually they tasted even better this time.
This is a great recipe! Loved these biscuits and have bookmarked this page in my browser.
Best Anzacs I’ve ever tasted, the brown butter is the most delicious addition!
Hi Erin, these look so delicious. I don’t like coconut and so wondered whether I could substitute this for anything? Thanks so much, and thanks for great recipes. Sam x
Hi! I haven't tried it before sorry, you could try more flour or oats or just leave it out but I am not sure how it will affect the end texture
I didn't have any coconut, so left it out. I probably should have replaced with more flour and/or oats, because my cookies spread a lot. They were still delicious though! A bit flat with extra crispy edges, but still got a chewy center.
Decided to change up our traditional ANZAC biscuit recipe this year as browning the butter really intrigued me - it definitely gave more depth of flavour to the biscuit.
Interesting reading your notes about your testing and have noted some things I’ll try - I used golden syrup instead of honey but keen to try it. I should’ve reduced my added salt but will do that next time. These biscuits were chewy, moreish, and easy to make. Will be definitely switching to this recipe from now on. Thank you!
I’m an American living in NZ and have been trying to learn to bake the local classics. I always use this site as my reference because everything is so precise. I made these twice in one weekend. I used honey instead of the golden syrup and thought it was such a great flavor and made the house smell incredible! Thanks so much Erin
Such a great ANZAC recipie!! I’ve had a few bad experiences making ANZAC bikkies but these are flawless! Perfect texture and I’m never not browning butter again!
As always another amazing easy and tasty recipe! Thank you!
The best recipe! This will be my go to recipe from now on
Now a yearly tradition for Anzac day, this recipe is so good! Way more consistent than any other anzac biscuit recipe I've tried - not gluggy with a little bit of crisping on the edges. The brown butter really takes these guys to the next level. I also half dip them in dark chocolate which goes down a treat with the inlaws. Thanks Erin, for yet again another A+ recipe.
Made these Anzac biscuits yesterday and they are nearly all gone!! Used 135g of normal butter (didn’t have time to caramelise it) and used golden syrup - turned out so flavoursome, crispy on outside and gooey in the middle just how I like it. Will use this recipe every time from now on thank you 😊
I’m not really an Anzac biscuit fan but these are really delicious and easy to make! I even forgot the baking soda in the first batch and they still turned out great.
Super easy to follow recipe that creates the most soft but chewy Anzac biccies! I've made these a few times for night shift and they've always been a hit. Also very satisfying to scoot and make them perfectly round. You'll want to have them around all the time once you smell the brown butter + brown sugar + coconut combo!
Made this the day before ANZAC day here in NZ and when I tell you, these are the BEST Anzac biscuits I have ever eaten. Wow. Nailed it! Couldn’t recommend enough, and super easy. Thanks Erin!
This is the best ANZAC biscuit recipe I’ve made - the brown butter takes the biscuits to a whole other level of deliciousness. My partner who isn’t a fan of ANZAC biscuits loves these!
Made these last week and husband had half of them gone by the end of the day. Browning the butter really did give a lovely rich flavour.
Mine got pretty big and flat, so will try at a lower temp next time as recommended (Oven is quite new, so still getting to know it, but I think it’s running a little hotter than it reads!)
Thanks for the grams, so much easier accurate!
I always have rave reviews when I make one of your recipes and these were no different. Thank you!
Yuuuummm, the brown butter in this makes them so yummy. I think I’m going to actually listen to instructions for once and buy an oven thermometer coz they did spread like mofos, but it just made for crispy crunchy edges which I’m very into
These biscuits are delicious. I made them with the honey option, which was a nice change from the golden syrup. I recommend reading the recipe very closely, as I definitely got muddled between adding the brown sugar and the browned butter (totally me rushing through) and it's a little different from my normal recipe. I will make them again!
These are perfection! No more words needed 🙂 I melted a bit of Whittakers Dark Block to drizzle over the top because…chocolate! The brown butter definitely makes a difference.
I made these biscuits for Anzac Day and they were an absolute winner. I’ve found that other recipes I’ve tried, the biscuits end up like rocks. These were the perfect texture and perfect amount of chewiness.
Delicious! The browning of the butter is a game-changer.
Amazing Recipe. Easily the best ANZAC biscuit recipe I've ever made. The browned butter gives the biscuits such a nice nutty base. My family inhaled them.
Cloudy Kitchens Anzac Biscuits are the best hands down. I've made many a batch and none have come out this good. All the tips and tricks and browning the butter was the best.
These ANZAC's are perfection. The brown butter step is so easy, yet effective!
Second year making these and they are perfection. Also had the genius idea of smushing ice-cream in between and…heaven. No other ANZAC recipe compares for me - crispy golden edges with a chewy centre - my mum even stole half my batch!
Absolutely delicious bikkies! Brown butter really does make all the difference. Chewy, crunchy, soft perfection!
Best ANZAC biscuits I’ve ever tried and they receive rave reviews from everyone who eats one. I do find them slightly greasy.
Made these and they were absolutely delicious! Everyone looooved them - even the non cookie eaters. This recipe is definitely a keeper.
I made these yesterday on Anzac Day along with a batch of the 1914 recipe that I usually make each year, which are nice, but oh my gosh….these with the brown butter are amazingly good! The depth and richness of the flavour, which having the perfect amount of crunch around the edges whilst being soft and chewy inside, I won’t bother with any other Anzac recipe again! I used golden syrup (not honey) and in 1 batch also added some choc chips, also delicious 🙂 15 minutes worked for both plain and choc chip versions.
Absolute winner of a recipe. This is probably the best cookie I’ve made and that’s saying a lot as I gift Christmas cookie boxes every year. I love the write-up and the testing that went into this. I now live in Australia and have been baking different Anzac cookie recipes for years but this is truly perfect. My Aussie husband said he’d normally not pay money for a cookie but he would for this one.
Hahaha yuss the aussie husband approval - similar to the nz husband approval, and very hard to come by!
Made these over ANZAC weekend and while they were small and thick compared to Erin's pictured, they were delicious nonetheless. UK flatties tried them thinking they were like a flap jack on initial glance but concluded they were far better. Opted for a few variations due to what was in the pantry - golden syrup instead of honey as had some spare to use up and may have put in a little too much butter as wasn't paying attention but the brown butter my hunch is made for a surprisingly moist(?!) and moreish biscuit. The salt came through nicely as was probably also a little heavy handed here but no matter, one of the best recipes i've tried.
Delicious Anzac biscuits (made without burnt butter) that my 3 year old daughter and I baked for some friends in iso. Very easy to follow and yields great results - will be coming back for more!! 10/10
These are the perfect texture! So chewy and delicious.
Don’t walk…RUN to make these!!! They are so easy and delicious. I ended up using honey because I keep bees and always have it on hand. I made two batches with honey from different years and you could def tell the difference and both were LOVELY. I’m at higher elevation (5500 ft) and my oven runs hot so I threw a cookie sheet on the rack underneath and baked on convection for 12 minutes and they had a perfect chewiness. I am making them again tonight and turning them into ice cream sandos. Can’t wait!!
I had never heard of an Anzac biscuit before, boy am I glad I did. When I read the recipe it sounded like exactly the ingredients that I needed to create the cookie I had been dreaming about. What I wish every oatmeal cookie was but never IS! These are so wonderfully chewy and complex, but so simple to make. Def no ordinary biscuit. I'll have to take your word that they keep well, they did not last long!
I was eager to make these and read through all of your comments. One detail I don't quite understand is why you call for 175 g of butter, brown it, but then only use 135 g in the mix. I ended up thinking the mixture was a little dry, so I added the extra butter. The cookies seemed to bake at 300 degrees, but still spread a bit with the centers being more chewy. I don't know how I can possibly get them to look like yours, uniform throughout. I am going to let them dry out in the kitchen for a day to see if they get a little more crispy.
Hi! There is a section in the blog post covering this called "why are there two quantities of butter in the recipe?" which explains quantity loss when browning butter. I would try with the correct quantity of butter and baking at 325° 🙂 hope this helps!
Have made them for the third time now and they always come out absolutely beautiful and delicious, as, might I add, do all of your recipes, that I have tried. I am a great admirer of your work. Thank you so much for sharing.
Going to NZ November/ December this year and am acquainting myself with your beautiful country through food culture, among other things. Your blog is a source of great wisdom and pleasure in this respect.
Portugal and Sweden
Love this cookies but I always found that I had to manually flatten them myself? Anything I’m missing out on here?
Hi! Hmmmm no you shouldn't have to - is there an issue with your oven temperature?
Bought golden syrup to use in pecan pie so I used it in these. Buttery & delicious.
The brown butter makes these so fabulous!! It intensifies the already beautiful flavour! Thank you!
Best. Anzacs. Ever. Moorish and delicious.
Whoa these are next level. Most requested cookie from my kitchen!
This recipe is so delicious and easy as. Recommend measuring everything as suggested as they came out perfectly. They’re everything you’d hope an Anzac biscuit would be and it makes heaps.
Oats, honey, coconut, brown butter. Yeah. These are what dreams are made of. It was a cold winter day here in the Pacific Northwest and suddenly I have a warm belly full of beachy New Zealand feelings. Makes these cookies and bring some sunshine into your home on a cold winter’s day. The recipe was perfect. Doubled it, ended up using 50g toasted coconut that was left from a cake project and 50g plain. Amazingness all around!
There aren't "two quantities of butter" in this recipe Erin! There are two different quantities of butter listed! It's the same butter! There is the "precooked quantity" and then the "after cooked" quantity! It's the same butter! You wasted my time having me looking for two different listings of butter! You need to learn how to write better!
Mike, it sounds like you need to go outside and touch some grass. it is incredibly clear what I meant about the butter - I explained it in multiple places in the recipe. If you had have taken your precious time to read the actual recipe, it is very clear. You've wasted your own time and now mine being obnoxious and complaining about a free recipe online. Find a different one if mine doesn't suit you. You need to learn some manners or maybe just find recipes elsewhere as this rudeness is not welcome here.