Anzac Biscuits

What it really is

ANZAC biscuits are oat-based baked biscuits associated with Australian and New Zealand home baking. They may be crisp or chewy, depending on the recipe and bake.

A common form combines rolled oats, flour, sugar, butter or another fat, and golden syrup. Desiccated coconut is frequent but not universal. A raising agent reacts with the syrup and melted fat, and the mixture is shaped into small rounds before baking. Longer baking gives a drier, crisper biscuit; a shorter bake leaves a softer centre. Ingredients and proportions differ, so this page describes a familiar style rather than prescribing a single historic formula.

The name is linked to the Australian and New Zealand Army Corps, and the biscuits are widely associated with wartime home baking. That association should not be turned into an unsupported claim that every present-day recipe was made or sent in the same way. The biscuit is usually served plain with tea or coffee, though it can also be offered as a small dessert. Its oat texture and syrup flavor distinguish it from a plain shortbread-style biscuit.

How it's served

Serve cooled so the biscuit holds its shape, or slightly warm if the kitchen intends a softer texture. Pairings such as tea, coffee or ice cream are optional and should be named separately.

How to write it on the menu

Describe the oats and the actual use of coconut, syrup and dairy. Confirm wheat, oats and any butter or other fat with the kitchen; check cross-contact and avoid assuming the recipe suits a particular diet. Nutrition is an indicative estimate per 100 g, not a laboratory analysis.