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Diane's Mum's No-Fail Recipe for ANZAC Biscuits

This is a recipe for ANZAC biscuits ['Biscuit' in Australian/UK English = 'Cookie' in US English]. The acronym ANZAC stands for Australian and New Zealand Army Corps, dating back to World War I. Many thanks to Denny Liggins for explaining the connection between the biscuits and the corps: People at home baked them for the troops and sent them over. They made these biscuits because they don't need eggs, as there was shortage during the war. The high sugar content would preserve the biscuits en route.

The recipe here is as passed on from Diane's Mum. I couldn't get it to work, so I always make it with the variations mentioned below.

(See Cook's Calculator at Epicurean.Com to convert cooking weights/temperature/volumes)

1 cup rolled oats
1 cup plain flour
1 cup sugar
¾ cup dessicated coconut
125g butter
2 tablespoons Golden Syrup
½ teaspoon bicarb
2 teaspoons boiling water
Melt butter & syrup together
Mix bicard & water, then stir into butter/syrup
Mix in dry ingredients
Cook in moderate (180C-200C) oven for approx 15 mins
Makes approx 1 dozen biscuits
Suggested Variations
  • Use half the sugar - I make a mixture doubling everything except the sugar.
  • It's fine to use self-raising flour instead of the plain flour/bicarb combination.
  • Add water to the mixture if it looks dry - you should be able to squash a ball of mixture into a fairly thin biscuit without having it fall apart.
  • If you roll the mixture into balls, they wont fall to bits and as they cook they flatten out themselves. [Thanks to Kristen White, May 2005]

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