ANZAC Biscuits

    23 minutes

    The classic ANZAC biscuits made of oats, coconut and golden syrup, created by the Australian and New Zealand troops during WWI.

    17 people made this

    Makes: 20 biscuits

    • 75g rolled oats
    • 75g dessicated coconut
    • 100g plain flour
    • 1 cup (220g) caster sugar
    • 100g butter
    • 1 tablespoon golden syrup
    • 1 teaspoon bicarb soda

    Preparation:15min  ›  Cook:8min  ›  Ready in:23min 

    1. Heat the oven to 180 degrees C (160 C for fan forced). Grease two baking trays.
    2. Mix together the oats, coconut, flour and sugar.
    3. Melt the butter in the microwave and stir in the golden syrup until it has dissolved. Mix the bicarb soda with two tablespoons boiling water. Add this to the butter mixture.
    4. Make a well in the dry ingredients and pour in the butter mix. Slowly mix the ingredients together until combined.
    5. Take tablespoon amounts of mixture, roll into balls (it may be a bit crumbly) and place on the baking trays about 3cm apart. Flatten slightly.
    6. Bake in the oven for approximately 8-10 min or until biscuits are golden. Cool on a wire rack.

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    Reviews in English (10)


    Used different ingredients. I didn't have any dessicated coconut so I used ground almond instead, in the same quantity. I doubled the amount of golden syrup. Very tasty!  -  06 Nov 2010  (Review from Allrecipes UK & Ireland)


    I have been searching for a perfect recipe for this biscuits for ages! Makes the best biscuits ever, cannot get enough of them!  -  26 Mar 2012  (Review from Allrecipes UK & Ireland)


    I made these to use up some dessicated coconut that was heading out of date and they were amazing! Well, I say 'they', but I really mean the amorphous sheet of oat and coconut that covered the baking tray because I thought the mixture looked too dry and added some more water... Despite this little mishap, the result was absolutely delicious and had everyone in the house fighting over it - I would definitely make again, but without adding extra water next time!  -  14 Feb 2012  (Review from Allrecipes UK & Ireland)