Anzac biscuit recipe – oaty, coconut goodness

This delicious recipe comes from my lovely Mum in Shropshire. We sampled them at the weekend and asked for the recipe straight away. They are oaty, chewy and really quite remarkable – excellent with tea or coffee and very easy to make. So good in fact that it is only Thursday and we have already made a batch!

Anzac Biscuits

Anzac biscuits are popular in Australia and New Zealand and get their name from the Australian and New Zealand Army Corps, which served in Gallipoli in World War 1. They are thought to be biscuits that were sent by wives to soldiers abroad because the ingredients do not go off easily (no egg is added).

Mum makes these at a cafe in my hometown of Ludlow, which is staffed by volunteers and adults with learning disabilities, it’s called Working Together and if you are ever in town you really should pop in.

You will need:

85g Rolled Oats

85g Desiccated Coconut                         (A)

115g Plain Flour

115g Caster Sugar


115g Butter or baking fat                           (B)

1 generous Tbsp Golden Syrup


1tsp Bicarbonate of Soda                           (C)

2 Tbsp Boiling water



Preheat oven to 180c/gas 4

Line a baking tray with non stick paper

Weigh all group A ingredients into a large bowl and mix well.

Melt group B ingredients together gently in a small saucepan.

Mix group C ingredients in a bowl and when mixed add to group B.

Now mix C and B with A and you should have a fairly soft mixture.

Put dessert spoon sized pieces on baking sheet 2.5cm apart to allow for spreading and bake for 8-10 minutes or until golden. Bake in batches.

Allow to cool a little before transferring to a cooling rack.


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