Scrumptious ANZAC Biscuits

ANZAC biscuits are a staple in every Kiwi’s house around the 25 April, ANZAC Day. Yes, I realise that it is now the end of May but time got away on me and honestly, why wait for one day of the year to make delicious biscuits that remind me of my childhood.

So for the non-Kiwi’s and non-Aussies, ANZAC stands for “Australian and New Zealand Army Corps” and ANZAC Day is celebrated every 25 April in order to remember those who fought at Gallipoli in World War 1.

Thanks to the National Army Museum, the history of the ANZAC biscuits is such:

“Although it’s a myth that ANZAC biscuits were sent and eaten by troops in Gallipoli, some evidence suggests a rolled oats biscuit was sent to troops on the Western Front, although this was not widespread.

The majority of rolled oats based biscuits were in fact sold and consumed at fetes, galas, parades and other public events at home, to raise funds for the war effort. This connection to the troops serving overseas led to them being referred to as ‘soldier’s biscuits’. Fundraising was co-ordinated by local Patriotic Funds, raising 6.5 million pounds for the New Zealand war effort.”

The first mention of ANZAC biscuits goes all the way back to a cookbook in 1921!

ANZAC biscuits are usually made with golden syrup and butter as the binding agent, however when I went to the pantry the other day to make these, found that I only had half the needed golden syrup. So in the end, I used half golden syrup and half maple syrup. This changed the flavour of the biscuit to something that I had never associated with an ANZAC biscuits, but boy was it good. By all means, stick with the full amount of golden syrup as they are a Kiwi childhood favourite.

ANZAC Biscuits

  • Servings: 20
  • Difficulty: Easy
  • Print


200g butter

4 Tbsp Golden Syrup (or replace half measure with Maple Syrup)

1/2C Raw Sugar

½C Brown Sugar

1 tsp Baking Soda

4 Tbsp Boiling Water

160g Flour

1C Desiccated Coconut

2C Rolled Oats


1) Pre-heat oven to 170°C. Grease or line baking trays.

2) In a large saucepan melt butter with Golden Syrup, Raw Sugar and Brown Sugar over a low heat. Once melted, remove from heat and set aside.

3) Dissolve baking soda in water, add to saucepan. Combine with butter/sugar mixrture

4) Add the rest of the ingredients and combine until thoroughly mixed and a dough is formed.

5) Place heaped tablespoon of dough onto the baking trays. Allow room for spread. Flatten with a fork, to form a rough disc shape.

6) Bake for 12-15 minutes or until golden brown.

7) Remove from oven and cool on a wire rack before devouring.

Photo 22-05-18, 2 58 47 PM

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