Anzac Cookies

Anzac Cookies

Anzac Day is April 25th in Australia and New Zealand—it’s a day to remember the Australian and New Zealand Army Corps who fought in WWI, and most notably at the Battle of Gallipoli, where they suffered huge losses (a rather parallel story to how Canadians and Newfoundlanders in particular remember the Battle of the Somme). It was a profound moment for Australia and New Zealand in building national consciousness during the war, and Anzac Day today is the more significant holiday to remember and honour the troops who fought.

Anzac cookies are made year-round in Australia, but in particular for Anzac Day—they take their name from the biscuits that the ANZACs ate while overseas, thin oat biscuits that lasted long sea journeys and tough times. This recipe is actually my mom’s, but is virtually identical to any household’s adaption of the Anzac cookie. And, they’re a cinch to make!


Anzac Cookies

Makes: 2.5 dozen, roughly
Cooking time: 20 minutes
Difficulty: Easy peasy


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tbsp golden syrup or molasses (optional)
  • 3/4 cup plain flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 cup rolled oats
  • 1/2 cup shredded coconut
  • 1/2 cup sunflower seeds or chopped nuts (optional)

Mix melted butter with sugar, egg, and vanilla. Add golden syrup if using. Add flour, salt, and baking powder, mix just until no lumps can be seen. Add oats, coconut, and nuts if using, mix just until combined.

On a non-stick or lightly greased pan, drop about 1 tbsp batter at least 4 cm apart on all sides (these cookies spread out while cooking!). Bake at 325 F / 170 C for 9-11 minutes, 9 minutes makes very chewy cookies (the way I like them!).

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