‘Anzac’ stands for Australia New Zealand Army Corp. These cookies are part of New Zealand and Australia’s wartime history. Wives would use their rations to bake these delicious cookies, sending them by sea to their homesick hubbies. They do keep for ages in an airtight container. We have sexed them up with the addition of cranberries, pumpkin seeds and dried apricots.

  • The dough may seem greasy and sticky but this is good! It mustn’t be dry or crumbly or the cookies will fall apart.
  • They spread quite a lot while baking so don’t cram them on the baking tray.
  • You can cook the dough as a slice like a flapjack if you prefer – just press it into a brownie tin. It’s great with chocolate ganache on top.
  • If you’re going out on the hill, these are the perfect trail food.
  • They will keep in an airtight container for up to ten days

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  • 120 g butter
  • 120 g golden syrup
  • 170 g sugar
  • 110 g plain flour
  • 80 g desiccated coconut
  • 100 g rolled oats
  • 100 g dried cranberries
  • 100 g dried apricots, roughly chopped
  • 25 g pumpkin seeds
  • teaspoons bicarbonate of soda


Preheat the oven to 170°C (150°C fan). Grease and lightly flour a couple of baking trays. Place your butter and golden syrup in a pan over a medium-low heat until the butter has melted into the hot syrup. Meanwhile, put the sugar, plain flour, coconut, oats, cranberries, apricots, pumpkin seeds and bicarbonate of soda into a large mixing bowl. Pour the hot butter/syrup mix into the bowl and stir until it is thoroughly mixed in and you have a big ball of dough.

Split the dough into eight evenly sized balls. Roll each one in your hands and pat down to make a cookie shape. Place, well-spaced, on your prepared trays. Bake for 15 minutes, then leave the cookies to harden on the tray and move them when they are cold and firm to an airtight container or jar.

It is compulsory to steal one while warm.