ANZAC Biscuits

When I catered for ANZAC Day last Monday, I made over 200 Anzac biscuits.  Some of those were used to make a crumble for the raspberry cheesecakes, but the rest were put out on the table.  At the end of the morning tea, just a few were left, and they were quickly snapped up to be taken home.  I was asked to share the recipe and so here it is!


Anzac Biscuits

  • 150g plain flour
  • 90g rolled oats
  • 85g dessicated coconut
  • 100g dark brown sugar
  • 55g caster sugar
  • 125g butter
  • 2 tablespoons golden syrup
  • 2 tablespoons water
  • ½ teaspoon bicarbonate of soda
    1. Combine oats, coconut, flour, and both sugars in a large bowl.
    2. Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth.
    3. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.
    4. Roll level teaspoonfuls of the mixture into balls and place, at least 5cm apart, on baking trays lined with oven paper.  Flatten until about 1cm thick. Bake, for 10-12 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.