Anzac biscuits

Anzac biscuits

  • 1
  • 2
  • 3
  • 4
  • 5
(172 ratings)

Takes 35 mins


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These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli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
Save to My Good Food
Please sign in or register to save recipes.


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



    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-…


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Oct, 2016
These are awesome ! I've varied the golden syrup levels and made both harder and softer biscuits: I personally prefer them a little more chewy but great both ways
Frantic Flapjack
5th Sep, 2016
Dead easy to make and came out a lovely shape. A good crunchy biscuit.
GiSora's picture
1st Apr, 2016
They are so easy to make and delicious too
10th Mar, 2016
has anyone tried making these with coconut oil instead of butter ?
3rd Jul, 2016
Made these with coconut oil and I don't think it made much difference if you don't mind not having the buttery taste - but I found this recipe tasted too much of the bicarb, especially on the 2nd day of eating.
14th Nov, 2015
Really yummy have made 3 versions today (See Tips) Just a bit too sweet for so I halved the sugar
jomonki's picture
5th Jun, 2015
These are so quick and easy to make. I have made them several times and they have worked well each time. They have proved popular with friends, family and colleagues alike.
30th Apr, 2015
I love these! Taste so good! So quick and easy to make and you can make lots of variations. I made some with raisins in and want to try chcocolate next
2nd Apr, 2015
I made these for the first time today, added a tablespoon of peanut butter, tablespoon of ground almonds and some dried fruit shavings....absolutely gorgeous :)
29th Mar, 2015
Made these for the first time today, really easy, followed the recipe exactly only cooked at 160, slight error in the printing, my husband sat on a chair in front of oven for 8 mins exactly, to make sure they were as perfect as his mum cooked! made 20 and were gone in less than an hour Fab will definitely make again


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.