ANZAC Biscuits with Almonds

ANZAC Biscuits with Almonds

Allison Thomas 0

"This is a great variation of a traditional Australian biscuit."

Ingredients 1 h {{adjustedServings}} servings 85 cals

Serving size has been adjusted!

Original recipe yields 50 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, stir together the rolled oats, flour, almonds and sugar. In a small saucepan over medium heat, melt butter. When butter has melted, remove from heat and stir in baking soda, golden syrup and boiling water. Stir the warm mixture into the dry ingredients and mix well. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten slightly.
  3. Bake in the preheated oven 15 to 18 minutes, until golden. Remove from baking sheets to cool on wire racks.
Tips & Tricks
Oatmeal Peanut Butter Cookies

See how to make sensational oatmeal peanut butter cookies.

Soft Oatmeal Cookies

See a top-rated recipe for soft, chewy oatmeal cookies.

Rate recipe

Your rating


Reviews 12

  1. 13 Ratings


I really liked this recipe, but I think the baking time was too long. I think it should be more like 12-15 minutes. I made a few changes to the recipe-- The batter seemed a little too moist and gooey, so I added a little extra flour. Also, I substituted light corn syrup for the golden syrup (I didn't have golden syrup-- in fact, I've never heard of it). And lastly, I added a tsp of almond flavoring. I'll add this recipe to my collection!

C. Cross

I'm Australian and from what I understand golden syrup is similar to molasses. The point is to get that golden colour so I think molasses or even the dark glucose syrup would be closer to the original..


In all my years of cooking ANZAC's I never thought of including almonds in the recipe but they really do work well. The only changes I made where to add a little more liquid to the batter, use hand chopped almonds and to reduce the cooking time to 12-15 mins. They tasted nice and very anzac'y although next time I would include some dessicated coconut as to me they did not taste quite complete without it. Thankyou Allison, this recipe is definately worth trying.