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Updated: Apr 22, 2022

Updated from the recipe published here on the blog in 2017. Every recipe for Anzac Biscuits will vary slightly. I make these the way I enjoy biscuits, thicker, chewier, and with shredded coconut. Follow the recipe below or find the printable version here.


125 g unsalted butter

40 g golden syrup

1 tsp vanilla

160 g plain flour

100 g rolled oats

100 g shredded coconut

50 g brown sugar

100 g castor sugar

2 g (1/2 tsp) salt

2 g (1/2 tsp) bi-carb soda

60 g boiling water

Kitchen Tool Kit

  • 1 x small saucepan

  • Wire whisk

  • Large mixing bowl

  • Small bowl

  • Wooden spoon

  • Ice-cream scoop or tablespoon

  • Lined cookie tray

Prep Time: 15 mins

Cook Time: 16 - 18 mins ( depending on size )

Total Time: 35 mins



1. Preheat the oven to 160°C and line two baking trays with baking paper. Boil the kettle

2. Weigh the flour, oats, coconut, sugars, and salt into a large mixing bowl and mix to distribute evenly.

3. Combine the unsalted butter, vanilla, and golden syrup in a small saucepan and heat gently until the butter is completely melted.

4. In a small separate bowl, combine the boiling water and bi-carb soda. As soon as the butter has melted in the saucepan, add the bi-carb and boiling water solution and whisk gently, being careful as the mixture will create a foam.

5. Pour this straight into the dry ingredients and mix with a wooden spoon or spatula until thoroughly combined. Leave the mixture to cool for about 15 minutes; in warm weather, I put the mixture in the fridge to chill; this will firm the mix up for easy rolling.

6. Use a tablespoon or small ice cream scoop to measure small amounts of mixture and roll them into balls. Place them spaced generously apart on your lined baking tray; this mixture spreads a lot! If the mixture feels firm, use a damp hand to flatten slightly on the baking tray.

7. Bake in a preheated oven for 16 - 18 minutes or until evenly spread and golden. The cookies will still be very soft when the pan is removed from the oven and will crisp up as they cool. Leave the cookies on your oven tray for 10 - 15 minutes before transferring them to a wire rack to cool completely.


Make biscuits that are dairy-free / vegan by using 125g dairy-free spread such as Nutellex instead of butter.

For wheat-free biscuits, use gluten-free oats and 180g gluten-free plain flour - chill the rolled dough for 20 - 30 minutes before baking to avoid too much spread (Wheat-free biscuits do tend to spread more, become thinner and crispier than those with wheat flour, but are just as delicious!)

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