Anzac Biscuits

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I decided on a biscuit day, and first up was my take on Anzac Biscuits.  ANZAC actually stands for Australian and New Zealand Army Corp.  That army fought valiantly in World War 1 at Gallipoli and other places.  Anzac biscuits, in one form, were sent to the troops.  I believe, from reading, that those biscuits were referred to as ’tiles’ or ‘wafer’s and were harder in texture.  

I took my recipe from BBC Good Food and reproduce it here.  But I didn’t have enough dessicated coconut so I supplemented it with some shredded coconut instead.  It shouldn’t make a significant difference to the taste though.  

I also used a whoopie pie tin to bake mine, as I am better able to determine regular amounts like that. They turned out quite nicely, as you can see, and the taste is very good too.

Biscuits, or cookies, are always a nice thing to make, and usually very easy, with not too many ingredients.

I will be making another biscuit later today, so check back for more.  That is likely to be my take on Highlander Biscuits.

But for now here are the Anzac Biscuits:

Anzac Biscuits


  • 85g porridge oats
  • 85g desiccated coconut
  • 100g plain flour
  • 100g caster sugar
  • 100g butter, plus extra butter for greasing
  • 1 tbsp golden syrup
  • 1 tsp bicarbonate of soda


  1. Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
  2. Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
  3. Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

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