Anzac biscuits

Anzac biscuits

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(147 ratings)

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Cooking time

Takes 35 mins

Skill level

Easy

Servings

Makes 20

These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
118
protein
1g
carbs
13g
fat
7g
saturates
5g
fibre
1g
sugar
6g
salt
0.28g
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Ingredients

  • 85g porridge oats
  • 85g desiccated coconut
  • 100g plain flour
  • 100g caster sugar
  • 100g butter, plus extra butter for greasing
  • 1 tbsp golden syrup
  • 1 tsp bicarbonate of soda

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
  2. Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
  3. Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

Recipe from Good Food magazine, April 2006

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Comments

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lorryhawk's picture
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Really easy and we love them. Used half quantity of sugar and used honey instead of golden syrup and they are sweet, crunchy on the outside and chewy in the middle. Also left out the coconut as didn't have any and so didn't use all of the liquid in the end so as not to make the mixture too wet.

maryra's picture
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Made these today, tasted nice though a little to sweet. If I make them again would use a little less sugar, and because of previous comments only used half tsp of bicarb. I also cooked them for a little longer than stated and the texture turned out just right.

davidgriswald's picture
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Usually my biscuits are failures of some kind or other. Sometimes spreading so that I end up with a biscuit 20cm by 12cm, but these little 'darlings' behaved themselves. Everyone enjoyed them and a friend is making some to take to The Dorset Steam Fair this September, probably will resemble the Somme if the weather doesn't hold out.

adamjt8's picture
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These biscuits were so simple to make. If they last the evening it will be a miracle!! Used maple syrup instead of golden as its all I had in the cupboard and they are fab!

sarmistha's picture
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Have made these twice now. Mine come out really really soft out of the oven, but they firm up and taste good.

maxinecoakley's picture

they did have a really nice flavour, although I was disappointed that they soft and not crispy. I thought I must have done something wrong till i read the other comments.

mother_ship's picture
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Argh! Wish I'd read the comments more closely, 1 tsp of bicarb is waaaaaay too much, I'm going to have to throw out the whole batch, what a waste. :-(

sumooky's picture
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Very quick and easy. I added extra water to combat the dryness. A great, simple recipe.

bowerbird's picture

I've made these a few times now, the ingredients are always in my cupboard and you can whip up a batch in minutes. A must try for every biscuit/cookie/sweet fan.

I may take Mellowmark's advice and play about with the quantities and experiment with more oats and less coconut/sugar next time.

peanut2010's picture

Tried these biscuits for the first time today, couldn't get enough will definately make them at home for the family. YUM YUM

mellowmark's picture
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I have tweaked the recipe as I found the original too sweet and a bit too 'coconuty'. So I halved the sugar and upped the oats while slightly reducing the amount of coconut. I also used half the amount of bicarb to avoid any bicarb taste.

I use:

100g porridge oats
70g desiccated coconut
100g plain flour
50g caster sugar
100g butter , plus extra butter for greasing
1 tbsp + 1 tsp maple syrup
half a tsp bicarbonate of soda

I then melt a little milk chocolate and dip one side of the cooled cooked biscuits in this (to cover about a third of the biscuit) and leave the chocolate to set. These look good and taste great!

stephgm's picture
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Made these to celebreate ANZAC day this year (25th April) and they are so delicious everyone loves them. Super easy to make and they keep really well. They are extra yummy when just out of the oven and still a bit soft!

maggiemay48's picture

So eas.y to make and absolutely scrumptious. A firm favourite in our house.

jessiemoss's picture

Perfect simple recipe tasted amazing! cant stop eating them!

tinajenner's picture

Yummy. Made them for work. What's ANZAC Day they said. I lived in Oz for 4 years and attended beautiful Dawn Services in Canberra. Now back in UK it's still part of life.

clareevans's picture
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These went down a treat with my three teenage sons who scoffed the lot in no time! Very easy to make, I can see that I will be making these on a regular basis!

chica_andaluza's picture
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Like many other people, I found that the mixture was very very dry and would not come together. Melted another 25g of butter, then added 3 tablespoons of water and half a teaspoon of bicarb which seemed to do the trick. It was rather like a flapjack mixture. I also cut back a little on the sugar and used 85g instead of 100g. Once they were baked they were lovely though!

meggles's picture
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Brilliant cookies and really easy to make.

ddryden's picture
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very easy to make - even if they appear gloopy, turned out yummy (though that may be because I added a few chopped cherries :-)

linmack's picture
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These were lovely and light but like others found the bicarb left an unpleasant aftertaste. They were very similar to ones i made from an Annabelle Karmel recipe which were better. That recipe added choc chips which made them even yummier.

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