Tips & tricks

ANZAC biscuits

This recipe will make 24 biscuits.  


  • 1 cup rolled oats
  • 1 cup desiccated coconut
  • 1 cup plain flour
  • ½ cup firmly packed brown sugar
  • ¼ cup caster sugar
  • 125g unsalted butter
  • ¼ cup golden syrup
  • 2 tablespoons water
  • ½ teaspoon bicarbonate of soda


  1. Preheat the oven to 160 Celsius.
  2. Line two baking trays with greaseproof paper.
  3. Combine the oats, coconut, flour and pinch of salt in a bowl.
  4. Put butter, golden syrup and sugar in a saucepan over a medium heat and stir until butter has melted.
  5. Let cool then add bicarb soda and 2 tablespoons of water.
  6. Stir and then pour over the oat mix and combine well.
  7. Divide mixture into 24 equal balls.
  8. Place on the baking trays approx. 3cm apart and flatten slightly.
  9. Bake for 15 minutes until golden.
  10. Set aside for 10 minutes then transfer to a wire rack to cool completely.

If you like them chewy leave out the brown sugar and increase the caster sugar to ¾ cup.