Anzac Biscuit Recipe



“It’s nearly Anzac day; time to start making Australias favourite biscuit!
This recipe is so quick and easy and just the way we like it,
more chewy than crumbly.” 


1 1/4 cups (110g) rolled oats
1 1/4 cups (110g) desiccated coconut
1 cup (150g) plain flour
150g Lurpak unsalted butter
1/4 cup (90g) golden syrup
1 cup (220g) raw sugar
1/2 tsp bicarbonate of soda



1. Preheat oven to 180°C. Combine the oats, coconut, flour and a pinch of salt in a bowl. Set aside. Place the butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves. Remove from heat, cool slightly, then add the bicarb soda and 1 tbs water. Stir to combine, then pour over the oat mixture.
2. Using a wooden spoon, combine butter and oat mixture. Using 1 tbs mixture each, roll into 24 equal-sized balls. Divide between two baking paper-lined baking trays, leaving 3cm between each.
3. Flatten biscuits slightly, then bake for 10-12 minutes until the top tray is slightly golden. Swap trays and cook for a further 6-8 minutes until all biscuits are golden. Remove from oven and cool completely on a wire rack.