• Rachel Patterson

Anzac Biscuits (Cookies)


These scrummy oat and coconut biscuits apparently hail from Australia and New Zealand and were named in honour of those that fought in World War I.




150g (5oz) plain (all purpose) flour 125g (4 1/2oz) porridge oats 75g (2 1/2 oz) desiccated coconut 50g (2oz) soft light brown sugar 25g (1oz) sugar Pinch salt 125g (4 1/2oz) butter 100g (3 1/2oz) golden syrup 1/2 teaspoon bicarbonate of soda 2 tablespoons boiling water

Preheat the oven to 180C/Gas 4 and line two baking sheets with baking parchment.

Mix together the flour, oats, coconut, both sugars and salt.

Melt the butter and golden syrup together in a saucepan over a low heat, remove from the heat and add in the bicarbonate of soda and boiling water, mix quickly to combine.

Pour the melted butter mixture into the dry ingredients and mix until combined.  Using your hands roll level tablespoons of the mixture into walnut size balls and arrange on the baking sheets leaving space between each one as they will spread during cooking.

Using the back of a spoon slightly flatten each biscuit and bake in the oven for 12 minutes, until almost firm.  The biscuits will crisp up and firm more as they cool.

© 2019 Rachel Patterson