Recipe of the Week: ANZAC Biscuits

Since last year, ANZAC Day has become an extra special day in our home, as it is now our son’s birthday. Since this year marks the 100th anniversary since the ANZACs (Australian and New Zealand Army Corps.) landed at Gallipoli, in addition to attending your local dawn service, making a batch of ANZAC biscuits seems a fitting gesture. These tasty biscuits will also keep you going during the day after the early start 😉 

This recipe is a tried and tested favourite in our household, with a few variations at the end…

ANZAC Biscuits – a classic Aussie favourite
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  • 1 cup oats
  • 1 cup self raising flour
  • 1 cup coconut (shredded for a chunky effect, or desiccated for a smoother mixture)
  • 1 cup sugar (you could get away with less, but no less than half a cup otherwise the mixture tastes too bitter)
  • 125 grams butter
  • 1 tablespoon Golden Syrup
  • 2 tablespoons boiling water
  • 1 teaspoon bicarbonate soda 
Add dried fruit or nuts to your ANZAC biscuits for added nutrition, fibre and flavour
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1. Combine all dry ingredients together
2. Melt butter and combine with Golden Syrup, and boiling water (in which bicarb soda has been dissolved). 
3. Make a well in dry ingredients and pour in butter/Syrup/water/bicarb mixture and mix well to combine. 
4. Place small balls of mixture (the size of a golf ball) on baking paper on a baking tray. Press balls down slightly so they cook evenly.  
5. Bake in a moderate oven (about 180 degrees celcius) for approx. 10 minutes or until golden. 


  • I frequently make this recipe for our Mother’s Group and kid’s parties as it can be adapted to cater for people with allergies
  • Butter can be substituted with dairy-free margarine for people with dairy allergies
  • Gluten-free flour can be used to make this recipe Gluten-free
  • I love to mix this recipe up by adding cranberries, sultanas, sesame seeds, pumpkin seeds or nuts such as flaked almonds and macadamias. Addition of these other ingredients makes these biscuits more nutritious and filling. 
  • These biscuits freeze well and can be taken out of the freezer an hour or so before you’re ready to serve to defrost. 

What’s your favourite biscuit recipe? We’d love your thoughts – please comment below…

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