Anzac Biscuits

Preparation info

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Recipes from Brixton Village

Recipes from Brixton Village

By Miss South

Published 2014

  • About
Inspired by Federation

These biscuits were created, the story goes, to support the Australian and New Zealand forces fighting at Gallipoli in 1915. Easy to make, these chewy oat and coconut biscuits kept well enough to be sent from the Antipodes to the Ottoman Empire for a taste of home. They are now made for Anzac Day on 25th April each year to remember the troops.

Given the biscuits are associated worldwide with New Zealand, it’s no surprise than when Kiwis Nick and George opened Federation in 2010, they brought them to Brixton. Still available every day, Anzac biscuits are one of Federation’s best-sellers as they go particularly well with a good cup of coffee.


  • 125 g butter, cubed
  • 2 tablespoons golden syrup
  • 2 tablespoons cold water
  • 100 g rolled oats
  • 50 g desiccated coconut
  • 125 g plain flour
  • 100 g soft brown sugar
  • ½ teaspoon bicarbonate of soda


Preheat the oven to 160°C and line three baking trays with greaseproof paper.

Melt the butter and golden syrup in a pan along with the cold water. While these are melting gently, mix the oats, coconut, flour and sugar together in a large bowl and make a well in the middle.

Add the bicarbonate of soda to the melted syrup and butter and stir while it foams. The mixture will thicken and fizz. Pour it in the well in the dry ingredients and stir well until you have a damp, slightly crumbly, oaty dough.

Place the mixture a tablespoon at a time onto the trays and flatten slightly with your hand, making sure you leave room for the biscuits to spread. Bake for 10–12 minutes or until they are golden brown around the edges.

Carefully lift the biscuits onto a wire rack to cool. They will still be quite soft at this stage, but will cool to a lovely chewy crumbly finish that makes it difficult to stop at just one biscuit. If you manage to resist, they will keep for up to a week in a tin.