With over 30 different ways of making the ANZAC biscuit, this age-old debate hit’s our social media posts once a year, are ANZAC biscuits best soft or hard?

Historian Allison Reynolds sifted through old recipe books (pun intended) trying to discover the beginnings of this renowned Australian cookie.

The first version of ANZAC biscuit reportedly appeared around 1823, while Reynolds traced the first printed ‘Anzac biscuit’ recipe to an Australian publication called the War Chest Cookery Book dated in 1917.

This favoured cookie was made by women who were looking for a sturdy biscuit that would travel well to overseas troops.

The ingredients were carefully chosen because they were readily available, and less likely to spoil on long trips.

A reader poll carried out by the Daily Mercury shows that the majority of readers preferred soft ANZAC biscuits!

Regardless of whether you’re a fan of the chewy Anzac biscuit or you prefer the crunchier kind, the Anzac biscuit is apart of a day that acknowledges those who suffered and still suffer from the effects of war. It’s a day to remember the strength of the human spirit and the value of mateship, but above all else, it is a time to remember those who have fallen.

Lest we forget.

Why dont you have a go and let us know by hashtagging your pic #softisbest or #theharderthebetter.

See below for both recipes.

Makes 24

Preparation time: 10 minutes

Cooking time: 15 minutes

Skills needed: Basic


1 cup plain flour

1 cup rolled oats

1 cup desiccated coconut

3/4 cup caster sugar

1 tsp lemon rind, finely grated

125g butter

2 tbsp golden syrup

1 tsp bicarbonate of soda

1 tbsp boiling water

Preheat oven to 180C/160C fan-forced. Line 2 baking trays with baking paper. Sift flour into a bowl. Add oats, coconut, sugar and lemon rind. Stir to combine. Make a well in centre.

Place butter and golden syrup in a microwave-safe bowl. Microwave on high (100%) for 30 seconds or until butter has melted. Stir to combine. Combine bicarbonate of soda and boiling water in a bowl. Add to butter mixture. Stir to combine. Add to flour mixture. Stir to combine.

Roll level tablespoons of mixture into balls. Place balls, 3cm apart, slightly flattened, on prepared trays. Bake for 13 to 15 minutes, swapping trays halfway during cooking. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.


Recipe: Katrina Woodman


Makes 35

Preparation time: 10 minutes

Cooking time: 20 minutes

Skill level: Basic


1 cup rolled oats

1 cup plain flour

1 cup brown sugar

3/4 cup coconut

125g butter

2 tbsp golden syrup

1/2 tsp bicarbonate of soda

1 tbsp boiling water

Combine oats, sifted flour, sugar and coconut. Combine butter and golden syrup, stir over gentle heat until melted.

Mix bicarbonate of soda with boiling water, add to melted butter mixture, stir into dry ingredients.

Take teaspoonfuls of mixture and place on lightly greased oven trays – allow room for spreading.

Cook in slow oven – 150C for 20 minutes. Loosen while still warm, then cool on trays.




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