anzac biscuits
why use this recipe?

We wanted to find an easy recipe for baking Anzac biscuits that are crunchy on the outside but chewy in the middle. Our first idea was to find the ingredients from a box of Coles or Woolworths Anzac biscuits via their website, but they both use margarine and lots of flavourings, which doesn’t sound particularly original.

After trying a few recipes and being disappointed with all of them, we were given a recipe found in an old Women’s Weekly Australia magazine. The recipe is bang on!

Store in an airtight container. Biscuits will keep for six days, although they start to get less chewy and more crunchy.

  • 130g plain flour
  • 150g granulated white sugar
  • 1/4 teaspoon salt
  • 180g rolled oats (not instant oats)
  • 50g fine desiccated coconut
  • 110g golden syrup
  • 110g unsalted butter
  • 1 teaspoon of baking soda (sodium bicarbonite)
  • 6 teaspoons of boiling water
time slaving away
  • Preparation: 15 minutes
  • Baking: 14 minutes
important kitchen stuff
  • Oven with a stovetop
  • Baking tray
  • Baking paper
  • Large bowl
  • Small saucepan
  • Ice-cream scoop or a large tablespoon
  1. Set oven to 180c (or 160c if fan forced)
  2. In a large bowl add the flour, sugar, oats, coconut and salt. Whisk until well combined.
  3. Put the golden syrup and butter into a small saucepan then heat on low until melted, stirring to combine
  4. Put the boiling water into a small glass or cup, then add the baking soda to it, stir to combine for a few seconds.
  5. Add the water and baking soda mixture to the saucepan; it’ll start frothing (which is good)
  6. Add the contents of the saucepan to the large bowl and mix with a large spoon (or even your hands) to create your biscuit dough.
  7. Get a baking tray and cover the bottom with baking paper.
  8. Use an ice cream scoop or large tablespoon to create balls of cookie dough.
  9. Put the balls
  10. Bake for 14 minutes; after 7 minutes turn the tray round to ensure a nice even bake.