Anzac Biscuits


Today is Anzac Day, one of the most important days of the year for an Australian.

April 25 is the anniversary of the day the Anzacs (Australian and New Zealand Army Corps) landed at Gallipoli in 1915, and is a day of remembrance of those soldiers and others who have fought for our countries.

Anzac Biscuits are said to have been sent to Australian and New Zealand soldiers overseas during World War 1 by their families. As the biscuits don’t contain eggs they keep for a long time.

The recipe I use is a traditional one, which I have been using for 30 years (I learned to make these in high school) and never fails. The recipe makes about 40 biscuits.

1 C rolled oats
1 C Plain flour
1 C sugar
3/4 C coconut
2 Tblspns golden syrup
1/2 C butter
1/2 tspn bicarb soda
1 Tblspn boiling water
pinch of salt

Mix the oats, flour, sugar and coconut together in a large bowl.

Place the golden syrup and butter into a saucepan and melt. Mix the bicarb soda and boiling water togather and when it fizzes up, mix it into the dry ingredients.


Roll the mixture into teaspoon sized balls and bake on trays for 20 minutes at 160 degrees Celsius.