ANZAC Biscuits

ANZAC Biscuits

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Today is Anzac Day. It’s probably the Public Holiday Australia is the most strict on -making sure the shops don’t open until the afternoon as it is a somber day in which we remember those who selflessly lost their lives fighting to preserve our country’s future and our way of life during the First World War. Whether you agree with war or not- you can’t deny feeling in awe of the sacrifice regular men made going off to war, leaving their loved ones behind- and many never ever returning. Most Australian families will have relatives who were lost in the war, or were lucky enough to return, or current family members who have served our country.

Australian New Zealand Army Corps. Lest We Forget.

I wasn’t going to bake anything today, but strangely enough I ran out of eggs making pancakes this morning then realised Anzac Biscuits are eggless- so i kinda had to make them! Plus- my husband loves them.

The story behind Anzac biscuits- from what I remember being taught in school- is that due to them being egg free they are very long lasting and don’t spoil, so the mothers and wives would send them over in care packages to their loved ones who were at war. It is a set recipe- with set ingredients- although in differing combinations.

This recipe is from Margaret Fulton- a great Australian kitchen genius- and one of my favourites!

Super easy recipe, very quick and easy- give it a try!

This recipe makes approx 30 heaped teaspoon sized biscuits- OR up to 48 smaller ones (flat teaspoon)

ANZAC Biscuits

Baking time is up to 20 minutes, reduce the time if you want chewier biscuits.

Anzac Biscuits


  • 125 grams Unsalted Butter
  • 1 Tablespoon Golden Syrup
  • 2 Tablespoons Boiling Water
  • 1 1/2 teaspoons Bicarb of Soda
  • 1 Cup Rolled Oats
  • 3/4 Cup Dessicated Coconut
  • 1 Cup Plain FLour
  • 1 Cup White Sugar


  1. Preheat the oven to 150 degrees Celsius, Fan Forced.
  2. Line 2 large baking trays with baking paper or silicone baking mats.
  3. Combine Flour, Sugar, Coconut and Oats in a large bowl and stir together until well combined.
  4. Boil the water and dissolve the Bi-Carb Soda into the 2 Tablespoons of Boiling water
  5. Using a small saucepan on the stove, melt the butter and golden syrup until fully dissolved.
  6. Add the Bi-carb and Water mixture into the saucepan with the golden syrup and butter and stir- mixture will foam and froth- then immediately remove from stove.
  7. Make a well in the centre of the dry ingredients, then pour in the wet ingredients and using a wooden spoon, stir until biscuit mixture is fully combined.
  8. Using a teaspoon, drop heaped or flat teaspoons onto lined baking trays. You may gently roll them and slightly flatten them if you wish- although they are sticky! Leaving them rustic without rolling them is fine.
  9. Bake for 15-20 minutes until golden depending on size and the chewiness you want. Eg- slightly underbake for extra chew.

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