Anzac biscuits


Preparation info

  • Makes


    • Difficulty


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

I used to think these biscuits were named after my father, who was born in 1916, soon after the landing of the Australian and New Zealand Army Corps (ANZAC) at Gallipoli in 1915, and christened Edward Anzac as a result. In fact, these sweet and crunchy biscuits are old Australian favourites named in honour of the ANZAC soldiers, as he was.


  • 100 g ( oz) rolled oats
  • 60 g (2 oz) desiccated coconut
  • 175 g (6 oz) plain (all-purpose) flour, sifted
  • 125 g ( oz) soft brown sugar
  • 125 g ( oz) butter
  • 3 tbsp boiling water
  • 2 tbsp golden syrup
  • 1 tsp bicarbonate of soda


    Mix oats, coconut, flour and sugar in a large bowl.

    Butter 2 baking trays and heat oven to 150°C (300°F). Heat butter, water and golden syrup in a saucepan, stirring, until butter melts. Remove from heat and quickly stir in bicarbonate of soda until light and frothy.

    Pour the mixture into the dry ingredients, mixing quickly and thoroughly. Roll mixture into balls the size of walnuts and place on trays, allowing room for spreading.

    Press down gently with a spatula, and bake for 20 minutes until lightly golden and still slightly soft. Remove trays from oven and leave biscuits to cool on the trays for 10 minutes. Transfer to wire racks to cool completely until crisp on the outside, but still a little chewy inside.

    Store in an airtight jar as soon as biscuits have cooled.