Anzac Biscuits

Oct 17, 2014

Farmhouse news

Anzac Biscuits

A traditional Australian biscuit, they were sent overseas to serving ANZACs in World War I due to their excellent keeping properties.

The Anzac biscuit is a sweet biscuit popular in Australia and New Zealand that was traditionally made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.

Notably, Anzac biscuit recipes omit eggsbecause of the scarcity of eggs during the war (after mostpoultryfarmers joining the war effort) and so that the biscuits would not spoil when shipped long distances.

Today however we suggest adding a little butter to soften the biscuits a little.


3/4 cup (75g) Dad's Oats Traditional Oats

1/2 cup (125g) sugar

3/4 cup (70g) coconut

3/4 cup (115g) Whispering Pines Organicstoneground wholegrain plain flour

2 tablespoons (40g) golden syrup

1 teaspoon bicarbonate of soda

2 tablespoon (40mL) boiling water

1/2 cup (125g) butter, melted


1. Set oven at 160C.

2. Mix oats, sugar, coconut and flour.

3. Mix golden syrup, soda and boiling water. While frothing, add melted butter and pour into dry ingredients. Mix thoroughly.

4. Drop in spoonfuls on to tray allowing room for mixture to spread.

5. Bake at 160C for 15-18 minutes.

6. Cool on cake cooler.

Recipe adapted from the classic Australian cookbook "Cookery the Australian Way". (Fifth Edition)