Last Updated on 20 September, 2026 by Elby | The Tasteful Pantry
Giant ANZAC biscuits are everything you love about the original, but just more of it! Golden, chewy, buttery, while keeping those crispy edges. They are a nostalgic ANZAC day treat; giant bakery-style because one standard size is never enough!
Looking for more biscuit favourites or Aussie treats to try next? Here are a few recipes you should also have a go at:
Why You’ll Love Giant ANZAC Biscuits
Think crispy edges, a soft centre, and that signature caramel flavour from the golden syrup. These ANZAC biscuits are perfect for gifting, sharing, or simply enjoying with a cuppa in the afternoon. Plus, they’re made with pantry staples and don’t require a mixer.
Ingredients for the Giant ANZAC Biscuits Recipe
You possibly already have everything on hand to whip up a quick batch of ANZAC biscuits:
In a bowl: Rolled oats, plain flour, desiccated coconut, brown sugar, salt
In a pot: Golden syrup, unsalted butter, bicarbonate of soda, water
That’s it – no eggs, no fancy extras – just simple ingredients coming together for maximum flavour.
Tips for Baking the Perfect Giant Biscuit
- Space them out: These Giant ANZAC Biscuits spread a lot, so give them plenty of room on your tray.
- Watch the bake time: For a chewier centre, take them out just as the edges turn golden. Whereas, if it is a crunchier biscuit you are after, leave them in a minute or two longer.
- Cool on the tray: Let them firm up before moving to a wire rack—giant cookies are fragile when hot!
Storage
Store in an airtight container for up to a week. Let me put it this way, these cookies were made at home during World War I, and made to last the journey to the soldiers at war. So these treats last just fine in the pantry (but only if they are not eaten in the first day or two).
Feedback and More
Did you try the Giant ANZAC Biscuits recipe? Leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know how they were. Cheers, Elby!
If you liked this recipe, check out some of my other tasty biscuits. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes.
Giant ANZAC Biscuits
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 cup flour - plain, all purpose
- 1 cup rolled oats - not quick oats
- ¾ cup desiccated coconut
- 1 cup brown sugar
- ¼ tsp salt
- 125 grams unsalted butter
- 3 tbsp golden syrup - approximately 60g
- 1 tbsp water
- ½ tsp bicarb soda - baking soda
Instructions
- Preheat the oven to 180°C | 160°C fan forced and line two large biscuit trays with baking paper.
- Combine the flour, oats, coconut, sugar and salt in a large bowl.
- Melt the butter, syrup and water in a small saucepan over low to medium heat.
- Remove from the heat and stir in the bicarb soda. The mixture will become frothy.
- Pour into the bowl with the dry ingredients and stir with a wooden spoon until the mixture is coated and coming together.
- Roll approximately two tablespoons of the mixture into a large ball and place on the tray. Lightly press to flatten slightly. Repeat with the remaining mix, keeping the balls well separated on the tray as they spread a lot – 4-6 to a tray
- Bake for 13 minutes – or 15 minutes for a crunchier biscuit. Keep in mind, they will become firmer as they cool.
- Leave on the trays for 5-10 minutes before transferring to a wire rack to cool completely.
Nutrition
*Nutrition and calorie figures are estimates only.
