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Anzac biscuits, revised

A rework on the classic Anzac biscuit by Pat Nourse, a dyed-in-the-wool fan who tried and tested several methods to come up with his best version of the original.

By Pat Nourse
  • 15 mins preparation
  • 10 mins cooking
  • Makes 20
  • Print
I've made these the size of regular biscuits, but they're also very good made larger. For a crisper biscuit, meanwhile, flatten the balls of dough on the tray before baking.
We've done a deep dive on the history of the Anzac biscuit, and you'll find more Anzac biscuit recipes here.


  • 1 cup rolled oats
  • 1 cup coconut chips
  • 1 cup wholemeal flour
  • ½ cup demerara sugar
  • 1 tbsp golden syrup
  • 1 tsp bicarbobonate of soda
  • ½ cup melted unsalted butter (about 125gm)


  • 1
    Preheat the oven to 150°C (fan off).
  • 2
    Combine oats, coconut, flour and sugar in a mixing bowl.
  • 3
    Mix golden syrup, bicarb and 2 tbsp boiling water in a bowl, stir until the mixture is foaming, then stir in melted butter.
  • 4
    Stir the syrup and butter mixture into the dry ingredients, and mix well (your hands are good for this). Taste, and add a pinch of salt if it needs it.
  • 5
    Place spoonfuls of the mixture on lightly floured trays, leaving plenty of room for them to spread.
  • 6
    Bake until they're dark golden, starting to check around the 10-minute mark.
  • 7
    Allow biscuits to cool on the trays (they're soft when they're hot).
  • 8
    Biscuits will keep for up to a week in an airtight container.