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Anzac Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 216 reviews
  • Author: Erin Clarkson
  • 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
  • 3/4 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
  • 1/2 tsp salt


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake the cookies for 14 to 15 minutes, until they are golden brown and set around the edges. Check for doneness after 13 minutes.
  8. 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.
  9. 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!