What’s Cooking?…Anzac Biscuits

What’s Cooking?…Anzac Biscuits.


Come Anzac Day I always like to make Anzac Biscuits.   I like to watch the March and reflect on the return servicemen in my family and the sadness and devastation of war.  So making these biscuits has become a ritual.  Having said that, I do make them periodically throughout the year because they are such a great biscuit and as biscuits go, not that unhealthy.

They are always a hit and a good standby if something sweet is required. If you are really pressed for time, press the mix into a slice tin, the cut up after baking.

Another thing, they can be varied, made as regular biscuits, or in a slice tin if time is critical, also great with chocolate chips or nuts added and my personal favourite, sandwiched together with chocolate icing.

The dry ingredients can be pre prepared in a jar, for quick making or to give as a gift with the recipe attached if you like.

This is how I do it.


1 cup rolled oats
1 loose cup soft brown sugar
1 cup dedicated  coconut
1 cup plain flour
125g butter
2 tablespoons Australian golden syrup
3 tablespoons hot water
1 teaspoon bicarbonate of soda
Set oven to 150 degrees Celsius.  In a large bowl mix all dry ingredients.
In a small bowl, or saucepan, melt the butter, golden syrup and hot water together.  While the liquid is still warm, add the bicarbonate, mix through gently ( the mixture will begin to froth up).
Quickly pour into the dry ingredients and mix throughly.  Put small spoonfuls on trays lined with baking paper and bake for 15 minutes or until golden.  Allow the biscuits to cool before lifting from the tray as they firm up while they are cooling.
Makes about 40 biscuits.
For a special treat sandwich together with melted chocolate!

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