Anzac biscuit

According to Australian War Memorial website, The original Army biscuit or Anzac tile or wafer was a long shelf-life, hard tack biscuit, eaten as a substitute for bread. Unlike bread though, the biscuits where very, very hard. So some soldiers preferred to grind them up and eat them like a porridge. The origins of the current popular oat and coconut biscuit we now call the Anzac biscuit are the subject of much debate between New Zealand and Australia with both countries claiming the first recipe.

Our recipe is a combination of the very early and coconut free version on the Australian War Memorial website and the classic recipe in the Women’s Weekly cook books.

  • Prep Time

    10 Minutes
  • Cook Time

    15 Minutes
  • Makes

    20 Biscuits


  • 1 cup rolled oats
  • 1 cup plain flour
  • 1 cup shredded or desiccated coconut
  • 3/4 cup soft brown sugar
  • a small pinch of salt
  • 2 tablespoons golden syrup
  • 125g butter
  • 1 teaspoon bicarbonate of soda (dissolved in 1 tablespoon boiling water)

You'll Need

  • Multix Bake


  1. Preheat oven to 160°C
  2. Line two large oven trays with Multix Bake. Using a large bowl mix all the dry ingredients. In the microwave in medium microwave proof dish or a medium saucepan melt the butter with the golden syrup. Tip: If you melt the butter in the microwave cover the dish with Multix cling to stop it spitting.
  3. Add the dissolved bicarb’ of soda and water to the melted butter and syrup allow it to foam up. Stir the syrup mix into the dry ingredients and using a large spoon mix really well. Using your clean hands, roll the mixture into walnut sized balls. Place them about 5 cm apart on the lined baking trays and flatten slightly. Bake in preheated oven 12-15 minutes or until golden brown.
  4. Remove from oven and cool 5-10 minutes on the baking trays before transferring to a wire rack to finish cooling.