Anzac Biscuits

Anzac Biscuits

These traditional biscuits, made from oats and golden syrup, are a wonderful way to commemorate Anzac Day.

Makes: 30

Prep + Cook Time: 40 Minutes

1 cup (180g) rolled oats (see tips)
1 cup (150g) plain (all-purpose) flour
1 cup (220g) caster (superfine) sugar
¾ cup (60g) desiccated coconut
125g (4oz) butter, chopped
2 tablespoons golden syrup or treacle
1 teaspoon bicarbonate of soda (baking soda)
2 tablespoons boiling water


Preheat ove n to 150°C/300°F. Grease two largeoven trays.

Combine oats,  sifted flour, sugar and coconut ina large bowl.

Stir butter and golden syrup in a sma ll saucepanover low heat until butter is melted.

Combine soda and water and add to butter mixture; stir into dry ingredients while mixture is warm.

Place three level teaspoons of mixture on to traysabout 4cm (1½in) apart; flatten slightly.

Bake biscuits for 20 minuet s or until golden brown.

Loosen biscuits while warm; cool on trays.

Tip: It is best to use the traditional oats and not the  quick-cooking oats in this recipe. These biscuits canbe stored in an airtight container for up to 1 week.

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