Anzac Biscuits I
ANZAC biscuits have long had an association with the Australia/New Zealand Army Corps (ANZAC) troops sent to Gallipoli during WWI. The biscuit appears to be a variant of the Scottish oat cake, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad. The finished biscuits are quite chewy and crisp, and have a long shelf-life.
Ingredients
- 2 cups plain (non-self raising) flour
- 1 cup white or brown sugar
- 2 cups rolled or instant oats
- 1 cup desiccated coconut flakes
- 4 tablespoons golden syrup, corn syrup, or honey
- 225 grams butter or margarine
- 1 teaspoon baking soda
- 2 tablespoons of water
Ingredients for 25 servings (1.4 kg) · the original recipe
Method
- 1
Mix the flour, sugar, oats, and coconut in a bowl.
- 2
Melt the syrup and butter in a saucepan. Add the baking soda and water to the syrup mix.
Stovetop - 3
Mix the wet and dry ingredients, adding water if necessary.
- 4
Separate and roll the mixture into small balls, and flatten them on oven trays.
Oven - 5
Bake at 150°C (300°F) for about 20 minutes or until golden brown.
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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