Anzac biscuits

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Anzac biscuits
You just can’t beat the classic Anzac biscuit – whip up a batch (or three) of these and watch them disappear!


150g (1 cup) plain flour
155g (3/4 cup) caster sugar
140g (1 1/2 cups) rolled oats
80g (1 cup) moist coconut flakes
120g butter, melted
60ml (1/4 cup) golden syrup
1/2 teaspoon bicarbonate of soda
1 tablespoon water, boiling


  1. Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
  2. Combine the flour, sugar, oats and coconut in a bowl. Make a well in the centre. Add the butter and golden syrup. Combine the bicarb and water in a bowl. Add to well. Stir until combined.
  3. Roll tablespoonfuls of mixture into balls. Place, 5cm apart, on prepared trays. Flatten slightly. Bake for 12-15 minutes or until golden brown. Cool on trays.

recipe notes

Store in an airtight container for up to 2 weeks.

Credits: Taste