Kim’s Anzac biscuits

Well, I can’t really claim them as my own, they’re an old Women’s Weekly recipe, and those of us who learnt to cook through the WW Biscuits and Slices cookbook know how failproof, delicious and easy those recipes are.

Anzac Biscuits
The Australian Women’s Weekly

  • 1 cup rolled oats
  • 1 cup plain flour
  • 1 cup caster sugar
  • 3/4 cup dessicated coconut
  • 125g butter
  • 2 tbsp golden syrup
  • 1/2 tsp bicarb
  • 1 tbsp boiling water
  1. preheat oven to 150C
  2. mix dry ingredients together
  3. melt butter with golden syrup
  4. mix bicarb with boiling water, add to butter mix
  5. mix wet with dry (it will be quite dry)
  6. form rounds in your hand, about half way between the size of a twenty cent and fifty cent
  7. bake for 20 minutes.

It strikes me that the amount of butter is what determines whether they’re really super hard like a Gingernut (mmmm gingernuts) or a bit more on the tooth. This is also evidence of my tardiness when it comes to measuring things consistently and correctly.

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  • Joke

    FYI: Caster sugar will dry out the dough/batter more than its browner relatives.


  • Surfing Free

    Yummy! Anzac biscuits WITH coconut are soooo good with a strong cup of tea. I’m a dunker and proud of it!

  • Bec of the Ladies Lounge

    I was anti the coconut but now I see it written down with AWW in the heading, a dim memory of dessicated coconut on my mum’s bench is a-stirring.

    As for texture, I’ve always preferred Anzacs so that they bend before they break. If I want crunch I will, as you say, have a gingernut!

  • Bec of the Ladies Lounge

    ps – mum definitely used brown sugar.

  • nutmeg

    I won’t add any of my tips re: the baking (mainly cause I don’t have any!) But thanks for that tuna receipe a few posts ago. I’m a serious tuna addict and any excuse to eat it is good for me!

  • Anonymous

    well personally i think that they are good biccis do you reckon you could use honey no golden syrip

  • Diana Janicki

    Big thanks for this recipe!
    I made it, modified it by adding orange zest, and orange water and voila, superb! Mine also come really crisp and ideal for dunking in tea.
    Check my take on them at:

    (You get credit for inspiring me of course!)