From ANZAC biscuits to Tim Tams, the entire family will flip for these traditional Australian cookies!
When I travel, I like to seek out bakeries to get a feel for the local sweets and treats.
During my time in Australia, I found myself suddenly obsessed with the incredible flavors, textures, and varieties of cookies.
Some are familiar favorites that look similar to what we have at home.
But others are wonderfully exotic looking, with fun names and plenty of character.
Each one of these easy recipes is worthy of an afternoon in the kitchen! Here are 15 Australian cookies that will give you a taste from Down Under!
These are as quintessential as it gets! This is the national biscuit of Australia.
Thin, crunchy, and full of coconut and oats, these became the national treasure they are during World War I!
Any soldier overseas would be thrilled to receive a tin full of these delightfully crisp and chewy cookies.
Made using golden syrup, the caramel flavor is perfect alongside the coconut.
Golden syrup is used in many Aussie and British recipes, and I highly recommend sourcing some or making your own, as substitutions just aren’t the same.
Aren’t thumbprint biscuits where we all started?
I think every country has its own version, and each is as delicious as the last.
They need just six ingredients and are super kid-friendly.
I prefer the contrast of the raspberry jam, but any jam will do the trick. Just be sure it’s not too loose.
There’s a small bakery in Byron Bay, Australia, that made these babies famous all over the country.
Nutty, chewy, creamy, and perfectly sweet, these cookies are amazing.
The key to getting just the right texture is the use of real butter and how to work the dough. Don’t over-mix!
You’ll want to fold gently until it all comes together, but not move it around too much after that.
Ok, I know I said that the ANZAC biscuit was the national biscuit of Australia, but Tim Tams might just be tied for first place.
Tim Tams come in a variety of flavors and are beloved the world over.
What makes them so unique?
It’s the malted milk powder.
This magical stuff gives such a creamy and nutty flavor to the biscuits that you just don’t get anywhere else.
Traditionally, they should be rectangles, but I won’t tell if you use your round cookie cutter to save time.
Two things you might notice about Aussie desserts and treats is that they’re full of coconut and passion fruit.
It’s not surprising! If I had access to fresh passion fruit, as Australians do, I’d put it on everything, too!
The buttery shortbread-like cookie is super tender and full of passionfruit flavor.
And then the glaze is just a dream!
Remember that bakery I mentioned? The one in Byron Bay?
They make chocolate chip cookies as well!
These babies have a fantastic texture that’s buttery on the inside and crisp on the outside.
And they will last you 2 weeks (if you have enough will power, of course).
The key to the texture? Rice flour.
It keeps the middle soft but not crumbly, with a smooth finish and perfectly crisp edge.
Another wartime favorite, these can be made as cookies or baked into a cookie bar.
Loaded with chopped dates and raisins, they make for a chewy and naturally sweet cookie.
Once the fruit has been soaked, they come together much like any other cookie.
If you’re looking for an oatmeal raisin alternative, this one’s for you.
These get their name from their resemblance to a yo-yo.
They’re a classic Aussie treat that they often sold at bake sales can be found in bakeries even today.
The biscuit itself is a lot like a soft shortbread dough, just with one difference: custard powder.
If you’ve ever added pudding mix to cookie dough, you know what I mean!
The flavor is instantly creamier and more pronounced, and the crumb is super moist.
Play around with the fillings to find what works best for you. I’m partial to raspberry, but to go full-Aussie, it has to be passionfruit.
The combination of sweet biscuit base with icing, coconut, and jam has made this cookie an icon.
These can be a little sticky to make at home, but it’s worth it in the end, I promise.
I love the shortcut of using pink marshmallows for the icing, rather than having to make your own, but feel free if you have a recipe you love!
Using a piping bag will make decorating these so much easier, and don’t be shy with the coconut.
These sandwich cookies look a little like the Yo Yo biscuits and kind of like whoopie pies.
The delicious cookie is made with brown sugar for extra chewiness and plenty of deep flavors.
It also has coconut right in the dough!
Fill these like you would Viennese Whirls, with jam and icing.
This recipe is a little like an ANZAC cookie sandwich.
The cookies are thicker but still crisp, and they get sandwiched together with simple milk chocolate.
Here’s another recipe for you to use that golden syrup!
The perfect little biscuit to serve with an afternoon cuppa, these are all the better once dunked in your tea.
And yes, they call for golden syrup, too.
Trust me; once you experience its wonder, you’ll never go back!
This recipe needs just six ingredients and 15 minutes of your time.
Between the coconut and nuts, this cookie is full of flavor and has such a nice texture.
The edges will crisp up during the bake, and the middle with have a crunch, too.
But since there’s sour cream in the dough, you’ll get a lovely, tender cookie.
My only suggestion would be to drizzle these with some dark chocolate.
But the Aussie’s have a little treat I think we should all start making.
I love the addition of condensed milk to make the base firm but slightly chewy.
The filling is a simple icing mixture with peppermint extract and icing sugar, and you can omit the food coloring if you like it white.
If you want the chocolate less firm (i.e., easier to cut), try adding a little oil once it’s melted.
I think we can all agree that chocolate makes most things better.
The ANZAC biscuit is already pretty tasty, but the richness added by dark chocolate is out of this world.
I like the look of dipping them, and that way, you can sprinkle some extra coconut on top!
But a simple drizzle will do the trick to make these beauties pop.
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