google-site-verification: google6e165eef2b7b51cb.html

Australian Recipes: Anzac Biscuits

A glass jar full of Anzac biscuitsANZAC Day is on the 25th April each year and it stands for Australian and New Zealand Corps and is a national day of remembrance for all who served and died in wars. It is a public holiday in Australia and there is always a dawn service on this day with two minutes silence following to remember those who have passed.
Anzac biscuits apparently were created by wives of soldiers who would send these to their husbands while they were fighting, as they don’t spoil or break easily.
Today, they are still very popular in both Australia and New Zealand. I personally ate these often as a child as my mother would make these at home being not too unhealthy (as far as biscuits go), can be manipulated for the family’s allergies (see variations below) and they were so easy to make. Anzac biscuits were the first thing I ever baked as a child.

Makes 12


  • 125 gr butter
  • 2 tablespoons golden syrup
  • 1/2 teaspoon bicarbonate soda
  • 1 tablespoon water
  • 1 cup rolled oats
  • 1 cup shredded coconut
  • 1 cup plain flour
  • 3/4 cup brown sugar


Turn your oven on to 160 C / 320 F. Line and grease and baking tray.
In a small saucepan, melt the butter and golden syrup together. While this is melting, mix together the bicarb soda / baking soda and water in a small cup or bowl. Once the butter mixture has melted, take off the heat and add the bicarb mixture. This will froth up a little.
In a large mixing bowl mix all the dry ingredients. Add the butter and mix well.
Once the mixture is well combined, start rolling about 1 tablespoon of mixture into balls and place on the baking tray around 5cm / 2 inches apart. Lightly press them down, but only a touch, as you want them to be nice and moist inside.
Bake for 12 to 15 minutes, until golden brown and allow to cool before storing the Anzac biscuits in an air tight container.

[box title=”Variations” box_color=”#6D6E72″]GLUTEN FREE: We often made the Anzac biscuits gluten-free when we were children, thanks to family allergies. Instead of flour, we would add more oats and oatmeal instead. DAIRY FREE: We often made these diary free as well (see above reason!). Instead butter we would use dairy free margarine – Nuttelex.[/box]

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

%d bloggers like this: