Anzac Biscuits Nutrition | Crunchy Facts Guide

A typical Anzac biscuit provides about 125 calories, ~9 g sugars, and ~5–6 g fat per 27 g serve.

What Goes Into This Oaty Classic

Rolled oats, plain flour, sugar, butter, golden syrup, desiccated coconut, baking soda, and hot water set the base. That mix bakes to a crisp edge and chewy middle. The oats add texture and a little fibre. The syrup and butter bring that toffee note fans expect.

Across packs and cafes, size swings a lot. A supermarket biscuit weighs about 27 grams. A cafe cookie can land near 70 grams. That gap alone doubles calories and sugars before any recipe tweak comes into play.

Typical Biscuit Servings At A Glance

Product & Size	Energy (kJ/kcal)	Sugars (g)
Coles Bakery, 27 g	516 kJ / 123 kcal	9.3
Woolworths, 27 g	545 kJ / 130 kcal	9.4
Unibic, 25 g	502 kJ / 120 kcal	7.0
Cafe style, 72 g	1280 kJ / 305 kcal	16.4

Anzac Biscuit Nutrition Facts: Per Biscuit And Per 100g

Food labels in Australia and New Zealand list energy in kilojoules, with macros beneath. The nutrition information panel explains the fields and why every pack shows both per-serve and per-100-g data. Per-100-g numbers help you compare brands side by side; per-serve lets you relate it to the biscuit in your hand.

When two packs look similar, use the per-100-g column first, then check the listed serving size. A 27-gram serve with 545 kJ and 9.4 g sugars sits near the middle of the range for this style. A 70-plus-gram cafe cookie can push past 1280 kJ with higher saturated fat. A simple way to manage that spread: pick a smaller biscuit, or split a large one.

Victoria’s health site also nudges shoppers to compare via per-100-g data before claims or stars. That tip keeps choices honest across different serve sizes. See the plain guide on food labels if you want a refresher on label reading.

Calories And Energy

Energy ranges roughly from 120 to 130 kcal per supermarket biscuit, and near 300 kcal for a large cafe cookie. Per 100 g, values cluster around 425 to 475 kcal depending on recipe, with oats and syrup raising carbs and butter lifting fat content.

Sugars, Carbs, And Fibre

In the 27 g range, sugars land around 9 g. That comes mainly from caster sugar and golden syrup. Total carbs sit near 17 g in the same serve. Oats contribute a little beta-glucan and some fibre, though the biscuit isn’t a high-fibre food by design.

Fats: Total And Saturated

Total fat in supermarket serves sits just under 6 g, with around 3–4 g from saturated fat. Cafe versions can deliver 15 g fat or more per big cookie, and over 10 g of that can be saturated, depending on the butter or shortening used.

Sodium And Portion Sense

Salt levels vary. A 27 g supermarket biscuit carries around 90–105 mg sodium. Cafe sizes climb, often above 300 mg per cookie. A safe move for tea-time: pair one biscuit with fruit or yoghurt so the sweet hit doesn’t turn into a grazing session.

Homemade Versus Pack And Cafe

Baking at home gives the most control. Swapping part of the white sugar for a small share of brown sugar keeps flavour while trimming total sugar a touch. Light butter blends or a mix of butter and canola oil can shave saturated fat. Toasting the oats before mixing dials flavour without adding sugar.

Packed biscuits bring consistency and a clear label. Supermarket lines tend to be smaller per piece than cafe cookies, which helps with energy intake. Cafe versions win on that fresh bake aroma and chew, yet they’re usually the heaviest choice.

Recipe Tweaks That Keep The Spirit

• Cut sugar by 10–15% and add extra vanilla for aroma to balance the sweetness.
• Use shredded coconut for texture, not extra sugar; stick to the listed amount.
• Switch a quarter of the flour to wholemeal for a firmer bite and a little more fibre.
• Roll smaller balls (about 20 g) and bake a minute less for a chewy centre with fewer calories per piece.

Smart Swaps

• Butter mix: two parts butter, one part light olive oil to trim saturated fat while keeping flavour.
• Syrup measure: spoon level tablespoons and avoid heaping scoops; golden syrup is dense in sugars.
• Oat grind: pulse half the oats briefly so the dough binds with less flour.

Portion Strategy

• Serve two small cookies with tea instead of one large cafe cookie.
• Share cafe cookies or wrap half for later; the texture holds with a short re-crisp in a low oven.
• Keep biscuits in a tin out of sight and bring out a small plate, not the whole batch.

Per 100g Benchmarks And Label Math

Here are two clear reference points from a cafe chain and a packaged brand. Use them when you scan shelves or menus. Numbers reflect the maker’s label. Always check your pack as recipes can shift from time to time.

Per 100 g Nutrition Benchmarks

Source	Energy (kJ/kcal)	Sugars (g)
Muffin Break (menu)	1780 kJ / 425 kcal	22.8
Leda Nutrition (pack)	1976 kJ / 473 kcal	25.1
Typical range	~1770–1980 kJ / 423–473 kcal	~22–26

How To Compare Packs Fast

1. Look at the per-100-g energy and sugars first to check where a brand sits.
2. Confirm the serve size; many packs use 25–27 g, while cafe cookies run far larger.
3. Scan saturated fat; aim lower when you want an everyday biscuit.

Allergens, Dietary Notes, And Storage

Most versions contain wheat and gluten, and many include coconut. Some brands add traces of tree nuts via processing lines. Vegan packs exist that replace butter with plant oils; texture shifts a little, yet the numbers can still sit in the same ballpark. Store-bought cookies keep longer than home bakes. Keep them in an airtight tin away from heat so the snap lasts.

Buying Tips That Save Guesswork

• If calories are your main filter, pick a packet where each biscuit weighs 25–27 g.
• If sugars matter more, aim near 7–9 g per biscuit and match it with a protein snack.
• Craving a cafe cookie? Share it. You still get the caramel note and oat chew without doubling the lot.

What This Means For Your Snack

This oat biscuit sits in the sweet-treat camp. A single supermarket biscuit lands near 125 kcal with a modest 1–2 g protein. The cafe cookie is dessert-sized. Shape your choice to the moment: a small biscuit for a tea break, or split a large one after a meal. If you bake, size the dough smaller and trim the sugar a touch; flavour stays, numbers drop.