Anzac Biscuits

Anzac Biscuits

Back in the time when I was small, cute, and at primary school I came across this incredible recipe for Anzac biscuits. There was this lovely Australian teacher there who taught me in year three, and at a school fete one year she sold bags of them which were so delicious I had to ask for the recipe. A couple of days later she gave me an A4 hand-typed recipe which I still have to this day in a recipe folder on the shelf. I loved making them when I was little as they were so simple and quick to put together, and of course tasted delicious!

That said, for some reason I  haven’t made these in a  really long while. So, as it’s Anzac day today, I thought it’d be a good time to re-discover the recipe. Sure enough, they’re just as delicious as I remember them – sweet, chewy and with a slight nutty, caramelised flavour.


Makes 16

Time: 30 minutes


  • 135g Plain flour
  • 200g Sugar
  • 100g Rolled oats
  • 100g Desiccated coconut
  • 150g Butter
  • 40g Golden syrup
  • 2 tbsp Boiling water
  • 1 tsp Bicarbonate of soda


  1. Pre-heat the oven to 180˚C. Then line two baking trays with greaseproof paper.
  2. Put the flour, sugar, oats and coconut into a bowl and mix together.
  3. Next take a pan and melt together the butter and syrup. When fully melted add the water and bicarb and mix together.
  4. Mix the wet into the dry ingredients until completely combined.
  5. Take a table spoon and drop blobs of the mixture onto your lined tray. Make sure to leave space between the biscuits as they will spread a little.
  6. Bake in the oven for 10-15 minutes until golden brown and just starting to colour.
  7. Take the biscuits out of the oven and leave to cool for a few minutes so they harden, before transferring them to a cooling rack to cool completely.

Thanks for reading!

Emma x

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