Best Anzac biscuits ever!


It was a quiet weekend at my place. The last weekend of school holidays can become rushed with back-to-school goings on, but apart from scheduling haircuts for the returning kidlets, it was great to lay low.

We took the opportunity to get into the kitchen and bake something frivolous. You know, not for lunchboxes, or to take to a playdate… just for fun. With Anzac Day approaching in less than a week, we’ve been seeing a lot of the Anzac biscuits around the supermarkets. Personally, I like my biscuits on the soft and chewy side, so the supermarket kind, being thin and crunchy,¬†aren’t my thing.

This is my favourite recipe. If you’re wanting to bake a batch in time for Anzac Day, you could do much worse than these. Nice and simple, and apart from adding the boiling water, the kids can help with everything.

And yes, I may in fact be munching a couple while I’m writing this…

Anzac Biscuits

  • 1 cup each of plain flour, sugar, rolled oats and coconut
  • 115g butter
  • 1 tablespoon golden syrup or treacle
  • 2 tablespoons boiling water (add a teeny bit more if the mixture is dry)
  • 1 teaspoon bi-carbonate of soda
  1. Grease and line biscuit trays and preheat oven to 180 degrees.
  2. Combine dry ingredients.
  3. Melt together butter and golden syrup. Combine water and bi-carb soda, add to mixture.
  4. Mix butter and dry ingredients.
  5. Roll into small balls and place on tray, allowing room for spreading. Bake for 12-15 minutes until golden. Allow to cool on tray for a few minutes before transferring to cooling rack.

From an original recipe provided by Mr Bob Lawson, an ANZAC present at the Gallipoli landing. Source: Australian War Memorial