Anzac Biscuits

The 25th April is known worldwide as ANZAC Day, and is the day when the first military action taken in the First World War by the Australian and New Zealand Army Corps is recognised and honoured. This biscuit recipe was one used by families to send home baked treats to their loved ones serving at the front, as it keeps well and does not spoil in transit, partly due to the lack of eggs in the recipe.

Thanks to Mat Folas (Winner of Masterchef 2009) and proprietor of The Wild Garlic in Dorset, for this recipe, which he posted on his blog, and is also courtesy of NZ Womans Weekly. I am staying true to this traditional recipe which has been published many times, and giving measurements as published, but as requested by one of the followers of my blog, I have now provided equivalent weights! This makes approximately 30 biscuits.

  • 1 cup or 175g Plain Flour
  • 1 cup or 225g Caster Sugar
  • 1 cup or 100g Desiccated Coconut
  • 2 cups or 210g Rolled Oats
  • 125g Butter
  • 2 tbsp Golden Syrup
  • 1 tsp Bicarbonate of Soda
  • 3 tbsp Boiling Water

Put the flour, oats, sugar and coconut in a large bowl.

Mix until combined.

Put the butter and golden syrup in a microwaveable bowl or saucepan.

Cook until melted and then stir to combine.

Put the bicarbonate of soda in a small bowl.

Add the boiling hot water and stir to combine. Don’t worry – this is supposed to fizz!

Make a well in the dry ingredients, and pour in the butter and syrup and the bicarbonate of soda mix.

Mix until combined.

Roll into balls and flatten as you place on a lined baking sheet.

Bake in a 160degree oven for 15 minutes until golden, turning the tray after about 10 minutes to get them evenly coloured. Allow to cool on a wire rack before storing in an airtight container.


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One Response to Anzac Biscuits

  1. Anicca says:

    I made some with my 7y/o today, and they were as delicious as they were easy to make – thank you!

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