Anzac Biscuits

I had a great Anzac biscuit baking session today which evolved out of an idea of my friend Katrina to sell delicious biscuits for people to take to friends’ places, to kids sport or the park and just because. Everyone loves eating handmade biscuits but it’s not always practical to squeeze in a bit of baking before the weekend.

So I thought I’d share some photos and my recipe. Let me know what you think!

One of the key things I worked out after a little trial and error, is that instead of taking teaspoons of the mixture and forming them into biscuits, it was easier, quicker and much more beautiful to press the mixture into a baking sheet, and then cut out the biscuits with a round biscuit cutter. The biscuits were a consistent size and shape and looked great. It also took me a lot less time to prepare the biscuits for baking. All the offcuts were again pressed in a baking sheet so there was little waste (you just need to work fast to avoid the mixture drying out).

Anzac Biscuits


1 cup plain flour
3/4 tsp ground ginger
1.5 cups rolled oats
1 cup desiccated coconut
1 cup white sugar
1 tbsp golden syrup
2 tbsp boiling water
1 tsp bicarb soda
160g butter, melted


1. Preheat the oven to 170degC and line 2 baking trays with baking paper.

2. Sift the flour and ground ginger into a mixing bowl. Add the oats, coconut and sugar.

3. Make a well in the centre of the dried ingredients. In a bowl, stir the golden syrup, boiling water and bicarb until combined. Add this to the dry ingredients, along with the melted butter. Mix well but don’t overwork the mixture (I find gently using my hands works well).

4. Use your fingers to press the mixture into your trays (depending on how big your trays are you will need 1-2 trays) – you want the biscuit to be reasonably thin (about 0.4 cm thick at most). Use a 5cm diameter biscuit cutter (or any size really depending on how large you like your biscuits!) to cut out the round biscuits. Place the biscuits on a baking tray lined with baking paper (you can use the same baking trays once you have cut out the biscuits). Dont worry if you have some scraggly bits off the sides of the biscuits when you cut them – those bits get deliciously crunchy. Put the trays in the fridge for 10-20 mins to set and for the biscuit base to rest.

5. Bake for 8-9 minutes (depending on how big your biscuits are – this time worked for me on the basis of 5cm diameter biscuits).

6. Cool on the tray for 5 minutes then transfer to a wire rack to cool.

Kamilla x.

I pressed the biscuit mix into a baking tray to about a 4mm thickness.

I cut the biscuits out with a round cutter.


Categories: Recipes

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One Comment on “Anzac Biscuits”

  1. 24/08/2012 at 7:16 am #

    These look beautifully crisp and crunchy. What a tasty way to achieve the benefits of rolled oats. Children will have to beat the adults to these. Go the anzacs.

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