Recipe for Sticky, Chewy Anzac Biscuits


I don't know about you but I like my Anzac Biscuits chewy. In fact chewy AND coconut-y. I've gone a bit more modern with mine these days with the long thredded style of coconut - delish!


Much like the pavlova,  the Anzac Biscuits' origins are fiercely debated as uniquely Australian or quintessentially Kiwi. But fighting over which nation they belong to is not really in the spirit of the ANZAC's at all is it? Up until 1920 they were known as Soldiers Biscuits. The original recipe was based on something hard, nutritious and crispy that could go the distance and make it to the front line for our soliders in World War One. Home baking in the trenches! How amazing. 

To make:

50g plain flour

50g rolled oats

50g coconut (I use the long thredded variety)

100g Caster sugar

75g butter

3 Tablespoon golden syrup - this is the KEY ingredient!  I always add more...)

1/2 teaspoon baking soda

Sift flour and add to all other dry ingredients except baking soda.
Melt the butter and golden syrup together and remove from heat.
Mix baking soda with 1 tablespoon water and blend in the with the butter and syrup mixture.
Gradually mix in the dry ingredients until its all nice and gloopy.
Spoon onto a greased oven tray and bake in the centre of the oven for 20 mins at 150C.

Cool on a wire rack and then brew yourself a cup of tea and enjoy!


By Nicki Sunderland