Anzac Biscuits

Name: Anzac Biscuits
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: ½ cup Edmonds standard flour; ⅓ cup Chelsea White Sugar; ⅔ cup finely desiccated coconut; ¾ cup rolled oats; 50g butter; 1 Tbsp Chelsea golden syrup; ½ tsp Edmonds baking soda; 2 Tbsp boiling water

Golden, chewy, and full of oaty flavour, Anzac biscuits are a true Kiwi classic. Made with simple ingredients and no eggs, they keep well in the tin and are perfect for lunchboxes or a homemade gift. This easy recipe is a go-to for baking with kids or whipping up a nostalgic treat to share with family.

Contrary to legend, Anzac biscuits weren't sent to our troops serving overseas in WW1. However they were commonly sold at church fetes and galas to raise funds for the war effort. They didn't get their name until peacetime, with the first Anzac recipe appearing in about 1919.

25 mins

Prep Time

(75)

Keep my screen awake

Ingredients

½ cup Edmonds standard grade flour
⅓ cup Chelsea white sugar
⅔ cup finely desiccated coconut
¾ cup rolled oats
50g butter
1 Tbsp Chelsea golden syrup
½ tsp Edmonds baking soda
2 Tbsp boiling water

Method

Preheat the oven to 180˚C. Line a baking tray with baking paper.
Mix together flour, sugar, coconut and rolled oats.
Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients.
Place level tablespoonfuls of mixture onto cold greased trays and flatten with a fork. These don't spread as they bake so you can place them close together.
Bake for about 15 minutes or until golden. Leave on the tray for 5 minutes then place on a wire rack to cool.

Add your review

Too dry

Mixture far too dry, ended up having to add more butter and golden syrup to try get it to bind

Roman

Delicious anzac biscuits from this recipe, honey can be used as a substitute for golden syrup and still get a great result. Cooking time can be less than the recipe states, be warned!

Jhon Smythe

They are delicious, this may sound weird but I highly recommend everyone try them with Tomato sauce absolutely delightful

YUMMYY

yummy

Reany Rust

Georgeeous sweet and nutty .Crisp for days.Careful not to cook any longer than 15 minutes otherwise will burn the bottoms.

Kenneth Stanger

Classic recipe that never fails

Margaret Monk

This recipie is different from
My Edmonds 2005 book quanties are different
I use 2005 recipie and always get asked for recipie

Way to dry mixture ended up having to try make a slice with it

I am know one

There really good but where does it say how many it makes I only made 11

Natalie

Reckon you guys have got the temperature wrong on this recipe. Too hot

« previous 1 2 3 4 5 6 next »

Anzac Biscuits

Products used in this recipe

Add your review

More Recipes