Each year around ANZAC Day, I find myself reaching for the same pantry staples—oats, coconut, golden syrup—and I always end up baking a double batch. Whether you’re after a chewy biscuit or a more traybake-style slice, these two recipes are timeless favourites that never last long in our household.

There’s something beautifully simple about ANZAC bakes. No fancy mixers, no hard-to-find ingredients—just a few staples pressed or rolled into shape, and that unmistakable aroma of golden syrup warming the kitchen.

This year, I made both the slice and the chewy biscuits—because why not? Here’s how to make both versions.

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ANZAC Slice

A fuss-free traybake that’s just as nostalgic as the classic biscuit.

Ingredients:

• 1 cup (90g) rolled oats
• 1 cup (125g) plain flour
• ⅔ cup (135g) brown sugar
• ⅔ cup (65g) desiccated coconut
• 125 g butter, chopped
• 2 tablespoons golden syrup
• 2 tablespoons water
• ½ teaspoon bicarbonate of soda

Method:

1. Preheat your oven to 170°C (fan forced or conventional).
2. Grease and line a slice tin or small baking tray.
3. In a large bowl, combine the oats, flour, brown sugar, and coconut.
4. In a small saucepan, gently melt the butter with the golden syrup and water. Stir until combined.
5. Remove from heat and stir in the bicarb soda—watch it fizz!
6. Pour the wet mix into the dry ingredients and stir to combine.
7. Press the mixture firmly into the prepared pan.
8. Bake for 20 minutes, or until golden and slightly firm to the touch.
9. Allow to cool in the pan before slicing into squares or bars.

Perfect for lunchboxes, afternoon tea, or snacking on the go.

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Chewy ANZAC Biscuits

Soft, chewy, and full of flavour—these cookies never last the day in our house. I always end up baking a double batch!

Ingredients:

• 110g (1 cup) rolled oats
• 150g (1 cup) plain flour
• 120g (⅔ cup) brown sugar
• 70g (⅔ cup) desiccated coconut
• 125g butter
• 2 tablespoons golden syrup
• 2 tablespoons water
• ½ teaspoon bicarbonate of soda

Method:

1. Preheat your oven to 170°C and line two baking trays with baking paper.
2. In a large bowl, mix together oats, flour, brown sugar, and coconut.
3. In a small saucepan, melt the butter with the golden syrup and water over low heat.
4. Remove from heat and stir in the bicarb soda until frothy.
5. Pour the wet mixture into the dry ingredients and stir to form a dough.
6. Roll tablespoons of the mixture into balls, place on the trays and flatten slightly with your fingers.
7. Bake for 10–12 minutes, or until golden but still soft—they’ll firm up as they cool.
8. Cool on the tray for 5 minutes before transferring to a wire rack.

Tip: If you’re after crispier biscuits, simply bake a little longer and let them cool fully before storing.

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A Sweet Tradition

Whether you’re baking to remember, to share, or simply to enjoy a golden treat with your afternoon cuppa, these ANZAC bakes are a beautiful nod to tradition. And in true Mrs E style, they’re also freezer-friendly if you do happen to have any leftovers (unlikely, I know!).

Let me know—are you team chewy biscuit or team slice? Or, like me, do you make both?