Anzac Biscuits

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Cooking a Traditional New Zealand & Australian biscuit


1 cup (150g) plain flour
1 cup (90g) rolled oats
1 cup (85g) Ward McKenzie desiccated coconut
3/4 cup (155g) brown sugar
125g butter
2 tbs golden syrup
1 tsp bicarbonate of soda



1. Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.

2. Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.

3. Pour the butter mixture into the flour mixture and stir until combined.

4. Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.

5. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.

6. Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.

Guide Leaders:

This website has information on 'The Real ANZAC Biscuit Story' to find out how these biscuits got named -

It’s a popular myth that they’re called Anzac biscuits because they were shipped to the Anzac soldiers during the war. However, while it’s true that they travel excellently and don’t easily spoil, the name 'Anzac biscuits' didn’t meet up with these biscuits until the 1920s. In reality, the biscuits were made at home to sell at fundraising at events or similar to raise money for the war effort, and it’s this connection between the biscuits and the war that led to the use of the name “Anzacs”.

Because of the war, many of the poultry farmers had joined the services, hence eggs were scarce. So instead of using eggs to bind ANZAC biscuits, the binding agent was golden syrup or treacle. Eggs that were sent long distances were coated with a product called ke peg (like Vaseline) then packed in air tight containers filled with sand to cushion the eggs and keep out the air.

Jamie Oliver also has a recipe for our yummy ANZAC biscuits, it can be found here -


  • ANZAC Heritage
  • cooking

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