Almost Anzac Biscuits

10:25 pm on 23 April 2010

This is my slightly modified version of these popular biscuits. They were, supposedly, carefully wrapped in airtight packages, then posted to the Australian and New Zealand Army Corps (ANZAC).

For really crisp biscuits, cook them a little longer. For softer, slightly chewy biscuits, cook them less. To keep the crisp biscuits crisp, keep them in an airtight container. They are unlikely to last long!!

For 35 - 50 biscuits:


  • 100g butter
  • ¼ cup golden syrup
  • 1 tsp vanilla
  • a few drops of almond essence, optional
  • 1 cup sugar
  • 1 cup rolled oats
  • 1 cup desiccated coconut or extra rolled oats
  • 1 cup standard plain flour
  • ½ tsp baking soda dissolved in 2 Tbsp warm water


Heat oven to 170 C or 160 C Fanbake, with a rack in the centre of the oven. Line a baking tray with baking paper. Use measuring cups and level measures for good results.

Heat the butter until melted, in a fairly large microwave-proof bowl, or in a fairly large pot on the stove. Add the golden syrup and essence(s) and stir until combined. Mix well.

Add everything else in the order given, stirring between additions.

For large biscuits shape level measuring spoons of mixture. For smaller biscuits roll smaller balls, then flatten them.

Allow space between biscuits for baking. (When the first tray is filled, put it in to cook while you shape the remaining biscuits on another piece of baking paper.)

Bake biscuits for 15 minutes or until evenly golden brown.

Cool on a rack until cold and firm, then store in airtight containers.

From Afternoons with Jesse Mulligan

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