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Anzac biscuits

Originally from Australia and New Zealand, Anzac biscuits were made for soldiers serving in World War 1. Thanks to their long shelf-life, the biscuits lasted and travelled well to reach those serving in the army.

Photographs: Natasha Liviero / Pexels

Text: Natasha Liviero

Anzac biscuits

Makes 28-30 biscuits


130g unsalted butter

30g water

40g golden syrup

4g bicarbonate of soda

115g rolled oats

130g flour

70g desiccated coconut

210g light brown sugar

3g salt


  1. Set oven to 1600C.

  2. Prepare two baking trays with parchment paper.

  3. Heat the butter, water and syrup over medium heat until the butter has melted.

  4. Off the heat, add the bicarbonate of soda, stir and set aside (it will foam once the bi-carb is added).

  5. Combine the oats, flour, coconut, sugar, and salt in a large bowl. Stir to combine.

  6. Pour the butter mixture over the oat mixture and stir with a wooden spoon or spatula until well combined.

  7. Weigh out 25g portions of the mixture and roll into balls. Place balls onto the baking trays 5cm apart to allow for spreading during baking.

  8. With the palm of your hand, gently press down each ball to flatten it very slightly.

  9. Bake for 13 - 15 minutes until golden and the sides begin to crisp. The longer you bake the biscuits, the crunchier they will become.

  10. Remove tray/s from the oven and rest for 5 minutes before placing biscuits onto cooling racks.

  11. Once cooled, store the biscuits in an airtight container.

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