Anzac biscuits are a chewy Australian and New Zealand biscuit made from rolled oats, flour, sugar, butter, golden syrup, and baking soda, with no eggs. The name comes from the Australian and New Zealand Army Corps; the recipe is commonly said to descend from Scottish oatcakes and was popularized when families sent the shelf-stable biscuits to soldiers overseas during World War I.
The dry ingredients are combined, then melted butter and golden syrup are mixed in along with baking soda dissolved in hot water; the dough is shaped into rounds and baked until golden brown. The result is a crisp-edged, chewy, sweet biscuit with a hearty, nutty flavor from the oats and syrup.
Anzac biscuits are traditionally baked around Anzac Day (April 25) to commemorate the Gallipoli landing, and are also eaten year-round as a teatime treat. Common variations add coconut, chocolate chips, macadamia nuts, or spices like cinnamon or ginger.