Anzac Biscuits from my Kitchen

Here’s a domestic Christchurch pic today, which covers the process of baking Anzac biscuits (made in my kitchen at home in Christchurch). It’s not Anzac Day (April 25th) but any day is a good day to bake Anzac Biscuits.

Anzac biscuits are delicious and very popular Australasian biscuits (that’s cookies for the Americans) that were apparently based on a Scottish Oatmeal Biscuit. I always make mine with Coconut and throw in some sultanas and dried fruit – which makes them extra yummy.

I make my Anzac Biscuits from the Edmonds Cookbook recipe (shown in the photo below). As you might be able to guess, my Edmonds book is covered in baking splodges (and a few notes)!

I think one top secret to making a really good Anzac biscuit, is to make sure that the golden syrup and butter mixture is quite hot when you add the baking soda so it’s really frothy.

Syrup and Soda mixed together – nice and frothy

Next step is folding the frothy syrup mixture into the dried ingredients.

The mixture is quite wet and roll into balls really easy. Then just press them down a little (but not too much). Bake for about 15 minutes depending on how hot your oven is. I take mine out when they spring back from the touch – they are usually still quite soft but harden up once cold.

Hungry yet? This was the final product and I made three dozen. I’m taking them into one of my client’s offices for an afternoon treat, though I had to taste test a couple, just to make sure they were up to my high standard!

And, here’s the recipe I used – from the Edmonds Cookery Book. By the way, you can buy the cookery book online from Whitcoulls a New Zealand book store.

Oh, and if you have a crack at making them, leave me a comment about how it went!

125g flour
1 cup coconut
100g butter
1/2 teaspoon Bicarb of Soda
150g sugar
1 cup rolled oats
1 tablespoon golden syrup
2 tablespoons boiling water
  1. Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup.
  2. Dissolve Bicarb soda in the boiling water and add to the butter and golden syrup.
  3. Make a well in the centre of flour, stir in the liquid.
  4. Place in spoonfuls on a greased tray.
  5. Bake 15-20 mins at 180 degrees Celsius.


  • 10 years ago

    Wow! Looks delicious! 🙂

  • admin
    10 years ago

    Yes, they are – perhaps just a little too delicious (it’s very hard to stop at one!).

  • 10 years ago

    eh eh 🙂

  • 10 years ago

    Wasn’t sure what it was on the portal but looks good as the finished product.

  • Lesley Abbott
    9 years ago

    I find it easier to remember the recipe in cupfuls –
    1 cup each of flour, sugar, oats, coconut
    1/2 cup melted butter
    2 tbs golden syrup melted in 2 tbs boiling water add 1/2 ts bicarb soda
    Mix together etc and bake in hot oven

    The extra golden syrup I use makes the biscuits flatten out and makes them more chewy (which we loved as kids)

  • Stu Ward
    5 years ago

    Was going to make ANZACS the other day, went to my trusty Edmonds Book (was my Nana’s), one page missing, guess which one… Yes indeedy, the ANZACS recipe… Thank you for posting this..

  • j bourne
    5 years ago

    Thats a totally different recipe to what is in my edmonds book and as the ones i made yesterday look amazing but never hardened up and are still soft that could be the issue.
    will try this recipe

    • 5 years ago

      The recipe I use is from the 1989 version of the cook book – there can be quite a bit of variation between editions I’ve discovered. So I stick to my 1989 recipes. I find the biscuits are still tasting no matter how they come out – chewy or crunchy!

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