Anzac Biscuits

Chewy Anzac biscuits (submitted by Colleen Brester)


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1 cup rolled oats

1 cup plain flour

2/3 cup brown sugar

2/3 cup desiccated coconut

125g (1/2 c.) butter, chopped

2 Tablespoons “Lyle’s brand” golden syrup* (find at

Safeway or World Market) OR substitute agave nectar

or corn syrup

2 Tablespoons cold water

1/2 teaspoon bicarbonate of soda (baking soda)


Preheat oven to 160°C (325o F). Line 2 baking trays with baking paper (parchment paper).

Combine oats, flour, sugar and coconut in a bowl. Place butter, syrup and 2 Tablespoons cold water in a saucepan over medium heat. Stir for 2 minutes or until butter has melted. Stir in bicarbonate of soda. Stir butter mixture into oat mixture.

Roll level tablespoons of mixture into balls. Place on trays, 5cm apart. Flatten slightly. Bake for 8-10 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve. Makes 2 dozen.



The Real ANZAC Biscuit Story

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Although it’s a myth that ANZAC biscuits were sent and eaten by troops in Gallipoli, some evidence suggests a rolled oats biscuit was sent to troops on the Western Front, although this was not widespread.

The majority of rolled oats based biscuits were in fact sold and consumed at fetes, galas, parades and other public events at home, to raise funds for the war effort. This connection to the troops serving overseas led to them being referred to as ‘soldier’s biscuits’. Fundraising was coordinated by local Patriotic Funds, raising 6.5 million pounds for the New Zealand war effort.

After Gallipoli, New Zealand and Australian troops were universally known as ANZACs (Australian New Zealand Army Corp). The term ANZAC soon became of great national significance, so much so that in 1916 to save the ANZAC legend from exploitation, the name became protected by law.

It is fitting then, that after WWI, the most popular rolled oat biscuit had the name and association of ANZAC applied to it and thus the legend of the ANZAC biscuit began. The first mention in a cookbook of ANZAC biscuits was in 1921.