Anzac biscuits

Anzac biscuits

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(174 ratings)

Takes 35 mins

Easy

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These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli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

  • Easily doubled / halved

Nutrition: per serving

  • kcal118
  • fat7g
  • saturates5g
  • carbs13g
  • sugars6g
  • fibre1g
  • protein1g
  • salt0.28g
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Ingredients

  • 85g porridge oat
  • 85g desiccated coconut
  • 100g plain flour
  • 100g caster sugar
  • 100g butter, plus extra butter for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

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.

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Comments, questions and tips

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Nicolas_C
20th Aug, 2018
4.05
Whoops - Golden syrup is acidic. My bad
spindoctor's picture
spindoctor
22nd Apr, 2018
I have never made a biscuit before in my life and am not sure what I did wrong? I copied the recipe exactly and my biscuits came out perfect! The mixture made a soft dough which I shaped in 40g balls then flattened them down onto a non-slip tray. They didn't stick or spread out into large puddles of mix rather, they came out of my oven after 10 minutes looking exactly like the picture on the website. My only concession was to reduce the caster sugar to 50g because I am diabetic.
applepie16's picture
applepie16
25th Mar, 2018
5.05
These taste amazing! So simple with such basic ingredients. When you're mixing them they smell AMAZING. I love this recipe SO much
nanafish1
19th Feb, 2018
5.05
Made these first time today.. no bicarb so left it out.. Amazing biscuits.. Will surely make again.. cross between a cookie and a cake almost..but quite delicious. no trouble sticking.. I buttered my tins and dusted with flour.. makes them perfectly non stick..
Nicolas_C
20th Aug, 2018
4.05
Since there is nothing acidic in the mix the bicarb is superfluous. The only thing it really does is add a slight saltiness to the biscuits, so you could probably add some salt to taste. Baking powder on the other hand would work as it contains the acid needed to activate the Bicarb. You need to put it in the oven as soon as you mix it though as it starts to work as soon as it gets wet. ...in fact it will ONLY work if it gets wet - which is why it contains cornstarch which only serves as a descant AND why baking powder only keeps about 6 months once it's opened before it's useless.
Emma Barrett's picture
Emma Barrett
26th Jan, 2018
5.05
Not sure what everyone is going on about! These biscuits are fabulous, I have been making this recipe weekly for years and they turn out perfectly everytime! I love the way the water and bicarb mixture fizzes up when added to the butter and syrup.
Victoria Cope's picture
Victoria Cope
15th Dec, 2017
1.05
Without doubt the worst biscuit recipe i’ve ever used. Still, the birds enjoyed them.
fulgencio
7th Dec, 2017
Made these tonight for a faire. 1st batch, following directions, stuck like glue despite buttering the tray, so I lined with baking parchment & they were fine. Wish I'd read the comments first as changed 2nd batch & altered the oven heat + added sultanas & reduced the sugar. These were fab.
snowy79
12th Oct, 2017
1.05
Complete waste of ingredients! Followed recipe and they just spread to a flat mess on the baking tray and welded themselves on (despite greasing it beforehand). All i got was a pile of broken bits. They tasted nice but otherwise not worth doing.
gillh007
5th Aug, 2017
5.05
Great for kids to make. And so much better than any shop bics

Pages

megskate
19th Jan, 2016
How long will the mixture last in the fridge/ freezer? Just two of us, so don't want to be baking a whole batch at once!
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
You can freeze these once baked if you don't want to be tempted by too many in one go. Pack into a rigid container and freeze for 6 weeks. Thaw at room temperature.
theofficemanager
14th Nov, 2015
5.05
For a really healthy version either drop sugar to 25g or omit completely as the coconut is very sweet - Use honey or agave syrup instead of golden syrup. For a Christmas version use some mixed fruit and nuts and 2 teaspoons of mixed spice and 25g of dark sugar melted into the syrup - if you have an orange handy pop in some zest - YUM You can also add some glace cherries to the basic recipe for a nice change
FamilyH
15th Dec, 2014
4.05
Make sure to leave lots of space between them as they spread loads. But put them in walnut shapes on the bake tray. And cranberries taste delicious in them!