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
Deanna Berg says
I have made these cookies twice in the last week. So easy and especially great for when you need to whip something up and you don’t have/want to use eggs. I live in Norway, so some ingredients can be a bit tricky to find/different. there’s only one brand of brown sugar commonly sold and it’s a clumper. I found that mixing it in with the wet ingredients until smooth instead of the dry solved that problem. These are now a staple cookie in our house. I also love that they remind me of the natural valley granola bars which I miss often but refuse to pay an arm and a leg for.
Anna Jerman says
The nicest Anzac biscuits I have made, and I've made a lot. So tasty and an easy recipe to follow. Thank you cloudy kitchen!
Kylie says
Hands down best Anzac biscuit recipe. Easy and had (almost) all the ingredients on hand for spur of the moment baking on Anzac Day. Only had scotch oats so used those and they still turned out great!
Rachael says
The best Anzac biscuits I’ve ever had (and I’ve had a fair few 😂)!
Lucinda Christopher says
Amazing! Browning the butter is a game changer!
Leanne says
Most amazing ANZAC biscuits. I have been making your recipe for about 3 years and yesterday was my best batch yet. I received so many complaints. Thank you!
Kirsty says
Such an amazing recipe! All the things you want in an ANZAC cookie, crunchy, chewy, oaty and coconutty.
Clare says
Delicious!
These are a breeze to make and taste good too. Love the brown butter element, it really gives an extra depth of flavour.
The recipe being in grams makes it a simple and low fuss to follow, simple out you mixing bowl on your scales and add each ingredient.
Daniela says
OMG, these were divine. The brown butter...chef's kiss. I was a little worried because they seemed greasy when I rolled them into balls (which Erin said they would be), but they baked up perfectly (which Erin also said they would). Using a set of scales means they were perfect. So nice to have a yummy egg-free biscuit with the continued egg shortage in NZ as well! So so yummy. Can't wait to make them again!
Amy says
The best recipe! The brown butter takes these biscuits to another level!! Will make again and again!
Sasha says
We make Anzac Biscuits every year so thought we’d try cloudy kitchen this time (as we love everything else Erin does!). Mine spread a bit thin (as the recipe warns if you have a hot oven) but my family inhaled them and keep telling me they are the best Anzac biccies ever! Thanks for another great recipe 🙂
Farzana Botha says
Best Anzac biscuit recipe I have tried. Spreads perfectly. Remains crunchy on the outside and chewy on the inside
Shannah says
Brown butter = game changer! Unfortunately I found out my oven runs hot so there was a fair amount of spread but a bit of scooting fixed that! My new fav go to Anzac recipe.
Levke says
I can‘t count the batches I made with this recipe anymore. I like this one particularly because it‘s so easy and still tastes extremely delicious. Lots of love from Germany for all your cookie recipes <3
Colleen says
I was so excited to bake these, but even though I followed the recipe exactly, weighing, checking my oven temp with a thermometer, they spread quite dramatically and the edges were very dark. Still quite tasty, however!
Erin Clarkson says
Hi! Something mustn't have been right - are you sure your baking soda isn't expired?
Colleen says
Definitely think that was the case, as it was not terribly foamy. Can't wait to try again!
Bryleigh says
Such an easy recipe that my son and I were able to make together. The biscuits tasted amazing afterwards and didn’t last long.
Kat says
Yum these are so so delicious 😋🤤 I won't make any other Anzac biscuits recipe now 😁 so buttery and crispy and all the yum things 🥰
Jen says
Great recipe and easy to follow. Never tried Anzac biscuits before but they turned out fab and my whole family loved them. Will be making again.
Jen says
A truly delicious recipe that will fill your house with the most incredible smell but ignore the instructions on cooking temperature at your peril - first time mine spread out way too much, second time I followed the detailed notes, dialled back my oven temp and they were a triumph
Daena says
I considered giving this a 4 star review because I'm a lazy baker and would have preferred less dishes 😅 But ultimately, it made a DELICIOUS ANZAC that wasn't hard, too chewy or too crispy. They were so good! Will definitely make them again
Renee says
I have been using my previous recipe for 7 years, (that I was told by everyone was the best Anzac biscuit ever) until this year when I made the old recipe vs your recipe. Your brown butter Anzac recipe has trumped my old one. I do want to test making the dough balls and either putting in the fridge or freezer though, I know your notes says the dough doesn't last, but I would like to test that for convenience factor. My older recipe I used to make 4x the batch and keep the balls frozen so I could have daily fresh biscuits.
Joanne says
I've made this recipe many times, and it's truly a keeper! Everyone that has tried these loves them!! I've tried both honey and golden syrup and I don't notice a distinct difference.
Madeline Horne says
Ohhhh my word, I made these this week and they were insane!! Inspired by Erin's recent adventures on Instagram, I toasted my oats and coconut first. The toasty goodness hitting you at every side was perfection. Well worth the extra time to do these instead of the old edmonds ones. Thanks, Erin!
saltandserenity says
Erin, this was such a fantastic post. So well written and I found the science of testing different quantities and temperatures fascinating. I love to geek out to that stuff! I can't wait to try these.
Rachael Brown says
SO good!!!
Eugene R Anderson says
Having all the recipe measurements in grams is very convenient. All you need is a scale and a bowel to put the dry ingredients in. And I could not believe how much water evaporates out of the butter in about 4 minutes. You do not need to mess with a bunch of measurement cups. And yes these are the best Anzac cookies I have every made. I live in a town which has limit resources in the cooking world. As in no golden syrup to be found. The honey is a great replacement.
Miki says
The most perfect cookie you’ll ever eat!
I’ve been a follower of Erin for a while but never made any of her recipes (cause I’m lazy) but my partner and I were craving Anzac cookies and decided to give her recipe a try.
And when I say this changed our lives, I’m not kidding!
These cookies are amazing and addictive and not overly sweet. The brown butter makes so much difference in flavour compared to a normal Anzac cookie.
I kinda don’t want to share the recipe because I want these to be the famous secret special cookies that I bring to all those family events and everybody raves about them! But I can’t keep this to myself, they’re just too good.
And super easy to make! If you can resist eating all the cookie dough before it’s cooked, give these a go! You won’t regret it.
My partner and I have no self control and I’ve made 2 batches of cookies in the last week and we’ve eaten them all within 48 hours.
Damn you, Erin, for making the most delicious cookie I’ve ever had. Can’t wait to try your other recipes now! Don’t know why I took so long.
melissa chandler says
Unusual recipe for me, but fun to make and really delicious cookies!! Will make again!
Teem llp says
I've been looking for information on this topic, and your post answered all my questions. Very helpful! Your desiccated coconut is a staple in my pantry now. The
freshness is incomparable. Can't wait to order the coconut milk and enhance my recipes even more!
Ellen says
I’m looking forward to making these but first want to know if you recommend flaked or shredded desiccated coconut. I can get both of them.
Erin Clarkson says
Desiccated is a kind of coconut - it's super fine 🙂
Rose says
Your recipe is wrong and totally misses the history behind the Anzac biscuit. The King Arthur one is at least correct. This is just bougie to be bougie.
Erin Clarkson says
Lol ok. I'm from New Zealand... are you? I would love to hear your 'correct' version because this is what I grew up on....
Micah says
Totally agree. Beyond browning the butter, these seem pretty standard and what we group up on in southland. Sounds like a good tweak - I look forward to giving them a go
Lisa says
These are so good! Everyone who tried them loved them. Definitely use parchment because for my second sheet I used a silpat and they spread way too much but the ones on parchment were perfect. I should listen better. We ate them all anyway.
Erin Clarkson says
Ahh yes silpats are slippery and will cause your cookies to spread!
Anonymous says
Ruby says
Hi Erin, these look scrumptious. Are you using baking powder or bicarbonate soda for us Aussies please? Thanks for sharing.
Erin Clarkson says
Hi! It's in the recipe - baking soda 🙂
Anonymous says
Meredith Bubner says
Out of curiosity, I used a 1940s Australian Women’s Weekly recipe for an experiment, which had only caster sugar - no brown sugar as Erin’s recipe has. And sure enough, as Erin said in her Quest for the Perfect Anzac Biscuit, the biscuits with white sugar s-p-r-e-a-d.
The modern Aus Weekly recipe has only brown sugar.
So from now on I’ll go with Erin’s carefully calibrated mix of brown and white sugar.
Amanda says
These biscuits are EPIC and so easy to put together. Made them for a friend who had just had a baby and was craving Anzac biscuits - she is now requesting more!
Leigh says
Fabulous biscuits. Crunchy and chewy. Made as per instructions and they worked beautifully. Took ages browning the butter as I was scared to burn it but got there after about 10 minutes 🤭
David says
This was far too dry... Made a crumbly cookie. I even cut down the amount of oats since I live in a very dry climate. Not good.
Erin Clarkson says
Did you make the recipe by weight? The mixture is the opposite of dry....
Lilly says
I can't find the recipe at all even when I click the button. Horrible layout I can't even make them.
Erin Clarkson says
You would have had to scroll past it to get to the comments section to complain...
Elle says
So good! My keto-eating friend broke the diet and ate 3 they were so good
Kelly says
I finally made one of your recipes! A long time follower with no baking skills at all……I just followed the recipe, used my scales and they have turned out beautifully. Thank you!
Samantha says
Absolutely delicious! The best ANZAC biscuits I’ve ever made. Mine did spread quite a lot (FYI - nothing wrong with it) and they were perfectly chewy and crisp for me. The brown butter takes it to a whole new level. Thanks for the amazing recipe!
Emma says
I made a double batch of these for ANZAC day. They were delicious. I love them soft and chewy and these were exactly that.
Shauna says
These were so yum. I doubled the recipe and made 24. They were all gone by the end of the day. Will make again!
Sav says
I made these and they were so so good!! Didn’t get the sizing quite right at first but then they came out perfect and I cookie scooted them and they are a 10/10. Erin has the best recipes and are always my go to, she never lets me down!!
Sharni says
The best ANZAC biscuits I have ever made. The brown butter elevates the flavour of the biscuits while still staying true to the original recipe. My new go-to recipe.
Miriam Harvey says
So yum and super easy to make. Got them in the oven in 15 minutes with 3 children under 5 ‘helping’ me ☺️
Emma Drew says
Another great Cloudy Kitchen recipe. Made these with the kids and they were very tasty!
Heather says
Possibly the best Anzac Biscuit’s I’ve ever made! Easy and quick recipe, even when I burnt the butter…