Total Time
25mins
Prep 10 mins
Cook 15 mins

These biscuits (cookies in America) are called Anzacs because they were baked by Australian women and sent to their ANZAC soldier sons/husbands serving in Europe and Middle east during WW I. It was more like 2 months before they were received back then, so they certainly do travel well! :-) ** Please note that 1 Australian Tablespoon = 20 mls whereas in most others countries it = 15 mls. Anzac Biscuits

Ingredients Nutrition

Directions

  1. Mix oats, flour, sugar and coconut together.
  2. Melt syrup and butter together.
  3. Mix the bicarb with boiling water and add to butter and syrup mixture. Add this to dry ingredients.
  4. Place tablespoonsful of the mixture on a greased oven slide (cookie sheet). Bake at 150 - 160 C (300-325F) for 20 minutes.
  5. Good luck.
Most Helpful

Sorry but this recipe is awful. Have made Anzacs before and yes the mix is crumbly, but this mix would not bind at all and biscuits had poor texture and average taste.

Leelabette April 02, 2013

I have been baking these for about 20 years, yes the mix is crumbly so be sure to tightly fist a ball of mix (about the size of a golf ball) and then well flatten with the heal of your hand. Allow for spreading room as they do grow in the oven. These need to be cooled before removing from the baking tray as they are soft and will break. These are very crunchy and my kids love the texture and the loud crunch they deliver. An Aussie classic that has been eaten by members of my family for 5 generations as my great grandfather was in the light horse brigade in WW1 and now my kids eat them too.

cookingpompom October 21, 2011

Tasty...BUT...what I got was a very dry and crumbly mixture that would not hold together at all. I added a bit more water and golden syrup but i was not thrilled with the consistency of the dough and had to press it together to make my tablespoons not be all crumbs. I baked as directed and I got a tasty biscuit/cookie but not what I expected. I showed them to a friend in AU who said it was wrong and pulled up several recipes for me...all similar but they mostly used a full cup brown sugar, a full cup coconut, 2 T of golden syrup and 1t of baking soda. The dough moister and the brown sugar allowed for a better spreading of the cookie - the first did not spread at all. The golden syrup I was prepared to have to substitute for and instead found it rather easily here in Florida! However the unsweetened coconut was the challenge to my surprise and finally found it in a health food shop. They didn't know what dessicated was but that is exactly what they were selling. **OK, must be me so I upped the stars. With changes based on other similar recipes still very crumbly and not what I expected..so must just be me. Like I said..tasty no matter what!

Acceptance December 19, 2009