Anzac biscuits

Anzac biscuits

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These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli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

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Comments, questions and tips

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9th Mar, 2017
Excellent! I had to add a little milk to the mixture though to get it to hold together. However, my 9 year-old grand-daughter has already eaten four straight from the oven and is greedily eyeing the rest. Obviously a winner!
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 :)


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
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.
14th Nov, 2015
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
15th Dec, 2014
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!