anzac biscuits

15th June 2009

I grew up on these traditional Australian Anzac biscuits.  They were made by wives and mothers to send to the ANZAC’S (Australian and New Zealand Army Corps) serving in Gallipoli.

They are a deliciously, crunchy, deeply golden sweet biscuit. The oats and coconut give them a lovely lightness.

anzac biscuits

Golden Syrup is a thick sweetener made from boiling cane sugar down until it turns golden and has a toffee-like flavour.  It gives these biscuits their unique flavour.  You can use a combination of golden syrup and light molasses.

Makes approx 20 biscuits


125g unsalted butter

¼ cup golden syrup/molasses

¼ cup brown sugar

½ cup all-purpose flour

½ cup whole wheat flour

½ tsp baking soda

1 cup rolled oats

1 cup dried shredded coconut

¼ cup each of sesame and roughly chopped pumpkin seeds


1.  Preheat the oven 180C/350 F. Line two baking trays with parchment paper.

2.  Melt butter, golden syrup and sugar on the stove – set aside.

3.  In a large bowl combine together the flours, baking soda, oats, coconut, and seeds. Pour in the melted butter and combine with the dry ingredients.

4.  Scoop a heaped tablespoon onto a baking sheet and press down with your fingers to flatten into approximately 8 cm circle, leaving 1-inch between them. The mixture will be quite crumbly, use your fingers to push the sides in.

5.  Bake until they are evenly golden, rotating the sheet halfway through – approximately 15 minutes.  Cool the biscuits on a rack while you back the remaining biscuits.

The biscuits will crisp up when cool.

Shared goodness from Stacey

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