A stack of ANZAC biscuits

Classic ANZAC Biscuits

Try our classic ANZAC biscuit recipe that’s quick and easy to make. Enjoy them still warm from the oven or store them for up to a week in an airtight container (if there are any left!).

April 23, 2020
A stack of ANZAC biscuits


Makes 20-24 biscuits

150g plain flour

100g oats (quick or rolled)

100g desiccated coconut

125g soft brown sugar

150g butter (cut into cubes)

100g golden syrup

1 tsp bi-carb soda


  1. Prepare 2 baking sheets with baking paper or a silicone baking mat.
  2. Preheat oven to 160C.
  3. Place the flour, oats, desiccated coconut and brown sugar into a large mixing bowl and stir to combine.
  4. Place the butter and golden syrup into a saucepan and stir over gentle heat until the butter has melted.
  5. Add the bicarb to the saucepan - the mixture will fizz up, give it a stir.
  6. Add the fizzing mixture to the dry ingredients in the mixing bowl and stir to combine.
  7. Place balls of the mixture (1 tbsp each) onto the baking trays and flatten into discs. Leave space between them for the dough to spread.
  8. Bake for 12-14 minutes. Tip: do 1 tray at a time, that way if you happen to mistime the first batch you can get the second one perfect.
  9. Remove from oven (they will be soft at this stage) and allow to harden a little before transferring to a cooling rack.

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