Anzac biscuits
Chef DefneKitchen Studio chef · October 14, 2026Oat and coconut biscuits sweetened with golden syrup. They were first baked to send to Australian and New Zealand soldiers fighting at Gallipoli.
Calories are an AI estimate, for information only.
Ingredients · 7
20 servingsTap what you already have; add the rest to your list in the app with one tap.
- Porridge oats85 g
- Desiccated coconut85 g
- Plain flour100 g
- Caster sugar100 g
- ButterExtra for greasing100 g
- Golden syrup1 tbsp
- Bicarbonate of soda1 tsp
Method · 4 steps
- 1
Heat the oven to 180°C (160°C fan). Mix the flour, sugar, oats and coconut in a bowl.
- 2
In a small pan, melt the butter, then add the golden syrup and stir. Stir the bicarbonate of soda into 2 tbsp boiling water and pour it into the butter and syrup mixture.
- 3
Pour the butter and syrup mixture into a hollow in the centre of the dry mix and stir gently until everything is combined.
- 4
Place dessertspoonfuls of the mixture on buttered baking sheets, spaced about 2.5cm apart to give them room to spread. Cook the biscuits in batches (8-10 mins each, until golden), then leave to cool on a wire rack.
