Anzac bisuits


  • 1 cup shredded coconut
  • 1 cup rolled oats
  • 1 cup flour
  • 1/2 cup sugar
  • 1 heaped teaspoon baking soda
  • 2/3 cup raisins
  • 60 grams butter (Approximately – this is on the low side – go up to 125 grams if you like butter)
  • 1&1/2 tablespoons of golden syrup.


  • Combine flour, sugar, oats, coconut and raisins in a large bowl and mix them up a bit.
  • In a small saucepan, melt butter and golden syrup.
  • Stir mixture so they are combined.
  • Put baking soda in a mug, and add enough boiling water to dissolve baking soda (about 2 tablespoons worth).
  • Add baking soda solution to butter and golden syrup.
  • Make sure the golden syrup/butter is still hot, but not quite boiling, or else it will foam up and over your saucepan. (You want it to foam up, but not too much.) A foamy, hokeypokey type liquid will result. Smells great.
  • Pour the contents of the saucepan into the dry ingredients and mix well.
  • Place spoonfuls of the mixture on a greased oven tray.
  • Bake at around 180C (350F) for approximately 16 minutes, or until they are light brown.
  • Makes about 18 biscuits.

NOTE: I usually double the mixture, and sometimes add chopped nuts. You can vary the proportions somewhat – less sugar, more butter etc. Be warned that ANZAC biscuits can be highly addictive!

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