Sunday, April 19, 2009

The Best ANZAC Biscuit Recipe

ANZAC biscuits are a famous recipe. You'll have no trouble finding an ANZAC recipe, but I think this particular one is the BEST. My husband Jeff (who tweaked the recipe until it was just right) entered these biscuits into the Melbourne Royal Show a few years ago, and won first prize. It was a novice category. Never mind about that bit. First is first!

I've annotated the recipe, illustrating ingredients and steps that I think are interesting.

1 cup plain flour (sifted)
1 cup white sugar
1 cup quick oats
3/4 cup dessicated coconut
125g butter
4 tablespoons golden syrup
4 tablespoons boiling water
1/2 teaspoon bicarbonate of soda

Preheat the oven to 150C. Prepare some baking trays with baking paper or silicone baking mats.
Combine dry stuff in bowl (that's the first four ingredients).
Melt butter and syrup. Dissolve bicarb in water, then add to butter/syrup. Mixture will foam up.
Add foaming mixture to dry ingredients and combine thoroughly. Mixture should be firm enough to roll into a ball on a teaspoon. Place them on the tray with some room to spread.
Bake for 20 minutes at 150C.
Leave on the tray a few minutes before moving them to a cooling rack.


  1. Hi there. I tried this recipe yesterday and it was delicious, but my mixture was very wet and wouldn't form neatly into balls. I molded them as best I could anyway, and the result wasn't great. They flattened out completely and were very toffee like.

    What kind of consistency should I expect from this recipe and should I have added more dry ingredients and which ones??


  2. Hi Cathy,
    Interesting comment! I think the difference might be the exact qualities of the flour you are using. They vary a lot in their protein content (from country to country, region to region, and season to season!) and that decides how much liquid they take up. I'd add more flour, until you can just roll soft balls. And see if your oats are the roughly rolled kind, or the finely rolled kind. We are assuming finer oats, but only because we prefer them.

    Mmm, high time to make some more tonight!

  3. Nice biscuits! I made this recipe tonight & they turned out really nicely. I ended up using High Grade white flour, as that was all I had - but they worked perfectly.

    I added a teaspoon of top quality vanilla extract too, for a bit of extra yummy. :)

  4. I just made these! And they are perfect, just how I like them! The mixture was quite wet as Cathy said, but I still left the mixture as is. Cooked, and spread quite a bit, but they have a little crunch on the outside, and soft/chewy in the middle. Yummo!

    Will definitely share and bake again.


  5. Hi Karen and Janda,
    I'm thrilled you liked the recipe! Mine are in the oven right now - it's a wet, rainy ANZAC day in Melbourne. Our older daughter is at the Dawn Service, and the younger ones are going towake up to the smell of fresh ANZACs!

  6. Hey Pauline, guess what Jayne's making? I'm really enjoying her newfound delight in cooking :-)

    Mmmm, bikkies ...


  7. Hi, after an amazing hol to NZ last year, my fella and I were reminiscing about the yummy food we had there and one of those many things were Anzac biscuits so we decided to give it a go at making some. I had to add some more flour as my mixture was a little too runny!! I have also misjudged my portion sizes as they are in the oven atm and they seem to be merging!! I think I'm gonna have 1 giant biscuit!!!! Ah well, guess we will still have to eat it! Lol thanks for the recipe!

  8. Tried this recipe today and it just came out of the oven and already, there are only 12 left! I managed to make 24 biscuits following the recipe you have above and they turned out very well! The mixture was very easy to shape into balls, wasn't too dry or runny.

    The previous recipe that I used to use to make ANZAC biscuits wasn't very good as I always end up having a very dry mixture and so when it comes out of the oven, the whole biscuit just crack and crumbles (and very hard to shape into balls as well!)

    I do find that this is a bit too sweet but that could just be my own taste, I'll just lessen the golden syrup for next time.

    Thanks for this wonderful recipe!

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