Anzac biscuits

5 from 1 reviews

These oaty biscuits have exactly the right level of squidge and there's coconut in them too and that makes for a great taste / texture combo.

Inspired by Rose Carrarini in 'Breakfast, Lunch and Tea'.


  • 125g (generous 1/2 cup) unsalted butter + a bit extra for greasing
  • 160g (1 cup) plain flour
  • 100g (generous 1 cup) desiccated coconut
  • 180g (scant 1 cup) light brown sugar
  • 100g (1 1/3 cup) rolled oats - 'quick cook' oats result in a thicker, more rounded cookie; regular oats make a thinner, but still chewy cookie
  • pinch of salt
  • 1 tablespoon golden syrup (or light corn syrup)
  • ½ teaspoon bicarbonate of soda (baking soda)


  1. Grease two baking sheets and line them with baking parchment.
  2. Preheat the oven to 170ºC/150ºC Fan/325ºF (gas mark 3).
  3. Put the dry ingredients (except for the bicarbonate of soda) in a bowl and mix well.
  4. Put the butter and golden syrup in a saucepan and cook over a low heat, stirring, until the butter has melted.
  5. Now mix the bicarbonate of soda with 2 tablespoons of boiling water and add to the butter and golden syrup - it will foam up almost immediately. Pour this over the dry ingredients and bring them together to form a dough.
  6. Flatten out the dough in the bottom of the bowl and, using a knife, divide it evenly into 8 sections - like cutting up a pie. Use each section to make 3 balls of dough and place well apart on the 2 prepared baking trays.
  7. Bake for about 15 minutes until golden. Do not over bake as the biscuits should be slightly chewy.
  8. Cool on a wire rack before enjoying this gorgeous, no fuss, flapjack alternative ...

Keywords: flapjacks, oats, snacks