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!
Hi hi! 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.
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 1914 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 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.
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.
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.
❤️ 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 Tbsp 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.
Comments
Kim says
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.
Moira says
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!!
Miriam says
Best Anzac biscuit recipe! Only one I will use now. Worth the extra few mins to get brown butter. Absolute hit!
Tracey says
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.
Jess says
SO GOOD! Chewy and buttery and all types of deliciousness. They were gone in a day
Alesha says
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!
Stuart says
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.
Sarah says
This is a great recipe! Loved these biscuits and have bookmarked this page in my browser.
Morgan says
Best Anzacs I’ve ever tasted, the brown butter is the most delicious addition!
Sam says
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
Erin Clarkson says
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
Mary says
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.
Julianne says
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!
Sara says
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
Ash says
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!
Alana says
As always another amazing easy and tasty recipe! Thank you!
Rachel says
The best recipe! This will be my go to recipe from now on
Lydia says
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.
Gemma says
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 😊
Niki says
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.
Lan says
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!
Jesse Wildon says
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!
Beth says
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!
Dawn says
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!
Ashleigh says
I always have rave reviews when I make one of your recipes and these were no different. Thank you!
Monique says
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
Hilary says
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!
Jemma says
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.
Natalie says
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.
Renee says
Delicious! The browning of the butter is a game-changer.
Sacha says
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.
Heather says
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.
Paige says
These ANZAC's are perfection. The brown butter step is so easy, yet effective!
Amber C says
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!
Hannah says
Absolutely delicious bikkies! Brown butter really does make all the difference. Chewy, crunchy, soft perfection!
Julie says
Best ANZAC biscuits I’ve ever tried and they receive rave reviews from everyone who eats one. I do find them slightly greasy.
Daniella says
Made these and they were absolutely delicious! Everyone looooved them - even the non cookie eaters. This recipe is definitely a keeper.
Belinda says
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.
Ze says
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.
Erin Clarkson says
Hahaha yuss the aussie husband approval - similar to the nz husband approval, and very hard to come by!
Tracy says
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.
Sofia says
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
Sarah says
These are the perfect texture! So chewy and delicious.
MJ says
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!!
Karin says
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!
Julia says
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.
Erin Clarkson says
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!
Pernille Bjarum says
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.
Pernille Bjarum
Portugal and Sweden
Rachel says
Love this cookies but I always found that I had to manually flatten them myself? Anything I’m missing out on here?
Erin Clarkson says
Hi! Hmmmm no you shouldn't have to - is there an issue with your oven temperature?
Kassie says
Bought golden syrup to use in pecan pie so I used it in these. Buttery & delicious.
Karen says
The brown butter makes these so fabulous!! It intensifies the already beautiful flavour! Thank you!
Lisa says
Best. Anzacs. Ever. Moorish and delicious.
Jos says
Whoa these are next level. Most requested cookie from my kitchen!
Nakita says
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.
RoseMary says
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!
Mr. Mike says
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!
Erin Clarkson says
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.
Hayley says
Made these for a filler for my sons lunchbox when I forgot about lunchbox day. Super easy and delicious. 10/10
Sam says
Oh my god just go make them they are so freaking good.
Amz McGhee says
Just made this and they where so yum I probably over cooked the first batch but the second lot came out amazing! I’d probably not put so much salt in next time but love the chewy buttery flavour!