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Anzac biscuits
Anzac biscuits


  • 1 cup flour
  • 1 cup wholegrain oats
  • 1 cup sugar
  • 3/4 cup thread coconut
  • 130g butter
  • 3 Tbsp golden syrup
  • ½ tsp baking soda
  • 2 Tbsp boiling water
  • Makes 50 biscuits

Anzac biscuits

Sarah Bowman
  • Cooking time: Less than 60 minutes

Preheat oven to 150°C. Mix the flour, oats, sugar and coconut together in a large bowl.

Heat the butter and golden syrup in a large pot and cook for 5 minutes or until bubbling and toffee-like.

Combine the baking soda and boiling water and mix into the hot toffee mix (beware as it will bubble up and quadruple in volume!). Pour into the dry ingredients and mix well.

Roll tablespoon amounts into balls and place onto baking paper-lined oven trays. Press down with a fork. The biscuits will double in size so leave plenty of space between them.

Bake for 15-20 minutes or until golden. Cool on wire racks and store in an airtight container.

Article from the April, 2012 issue of Taste magazine.

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