Anzac biscuits

I made Anzac biscuits on the weekend. :)

Anzac biscuits


  • 1 cup plain flour
  • 1 cup rolled oats (whole ones! these don’t seem to be as common in the UK as they are in Aus)
  • 1 cup desiccated coconut
  • 3/4 cup sugar
  • salt
  • 1/4 cup golden syrup
  • 125g unsalted butter, cubed
  • 1 teaspoon bicarb soda
  • 2 tablespoons boiling water


  1. Preheat the oven to 180°C and line two baking trays with baking paper. (Work in batches if you only have one.)
  2. Combine the flour, oats, coconut, sugar and a pinch of salt in a mixing bowl. Make a well in the centre.
  3. Place the golden syrup and butter in a small saucepan and stir over low heat until the butter has melted. In a cup, dissolve the bicarb soda in the boiling water and add to the butter mixture. The mixture will foam a little.
  4. Pour the butter mixture into the well in the centre of the dry ingredients and stir until combined. The mixture should hold together but be slightly on the crumbly side – add a little extra flour if it’s too wet or a little extra water if it’s too dry to hold together.
  5. Roll tablespoonfuls of the mixture into balls and place on the prepared trays. Leave at least 3cm between each to allow for spreading.
  6. Bake for 12-15 min or until golden. Allow to cool on the trays for a few minutes before transferring to wire racks to cool completely. Story in an airtight container for up to 2 weeks. Makes about 30 biscuits.

Recipe from “The Perfect Cookbook” by David Herbert.