The Best ANZAC Biscuits

Caramelised oat and coconut cookies

A classic cookie from Australia or New Zealand made of rolled oats, golden syrup and coconut to form a delicious chewy, crunchy and caramelised cookie. This is my ultimate version of the classic ANZAC biscuit.


  • 125 g Butter (1/2 cup)
  • 2 tbsp Golden syrup
  • 1/2 tsp Baking soda
  • 2 tbsp Boiling water
  • 90 g Rolled oats (1 cup)
  • 150 g Plain flour (1 cup)
  • 170 g Brown sugar (2/3 cup)
  • 60 g Desiccated coconut (3/4 cup)


  1. Preheat the oven to 160°C
  2. Add the oats, flour, brown sugar and coconut to a medium sized bowl and mix to combine
  3. Melt butter and golden syrup in a saucepan over medium heat until boiling, remove from heat
  4. In a small bowl add the boiling water to the baking soda and dissolve
  5. Add the baking soda mixture to the butter and mix (it will foam up)
  6. Add the foaming butter mix to the dry mixture and mix until combined
  7. Using an ice-cream scoop, scoop hemispheres about 2-inches in diameter
  8. Place the scoops spaced apart on 2 baking sheets (6 on each sheet) and press down slightly (They will spread a little as they bake)
  9. Bake in the oven for 14 minutes*
  10. Remove and cool
  11. Store in an airtight container
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