ANZAC Biscuits Recipe


  • 1 ¼ cups Cummins Milling First Quality Bakers Flour, sifted
  • 1 cup rolled oats
  • ½ cup caster sugar
  • ¾ cup desiccated coconut
  • 2 tablespoons golden syrup or treacle
  • 150g unsalted butter, chopped
  • ½ teaspoon bicarbonate of soda
  • 1½ tablespoons of water


Preheat oven to 170°C. Place the flour, oats, sugar and coconut in a large bowl and stir to combine.
In a small saucepan place the golden syrup and butter. Stir over a low heat until the butter has fully melted.
Mix the bicarbonate of soda with 1½ tablespoons of water and add to the golden syrup mixture. It will bubble whilst you are stirring together, so remove from the heat. Pour the mixture onto the dry ingredients and mix together until fully combined.

Roll tablespoonfuls of the mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly.
Bake for 12 minutes or until golden brown.

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