Anzac cookies

Anzac Biscuits Recipe

These biscuits are an Australian classic.  This recipe yields a softer, slightly chewy version, with a good level of sweetness and with the added pinch of salt has a subtle, balanced flavour. Traditionally Anzac biscuits are made with golden syrup but I think the honey gives them a softer, more delicate taste.


JC x

Anzac Biscuits Recipe

(Adapted from Cookery the Australian Way by Cameron, Shirley M. 5th ed.)

Makes 16

2/3 cup plain flour + 2 tbsp rye flour

3/4 cup rolled oats

1/2 cup  (125g) brown sugar

1 tsp bi-carb soda 

Pinch of good quality coarse salt

3/4 cup desiccated coconut + 1/4 cup coconut chips, crushed* (see notes)

2 tbsp water

2 tbsp honey

1/2 cup (125g) unsalted butter

Anzac Cookies

Anzac Cookies Recipe portrait


Preheat your oven to 160°.

Place the plain and rye flour, oats, sugar, bi-carb soda, salt and coconut into a bowl and stir together.

In a small saucepan add the honey, butter and water, stirring over low to medium heat until the butter has melted take the saucepan off the heat

Once the honey mixture has cooled, pour the wet ingredients into the dry ingredients and mix together well

Using a tablespoon, scoop a heaped amount of the mixture into your palm and then flatten each to form a biscuit/cookie shape

Place each Anzac biscuit onto a lined baking tray two centimeters apart and bake for 18 minutes or until golden.

Note: As all ovens differ, be sure to check your biscuits around the 15 minute mark.

If you cannot find coconut chips, simply substitute for desiccated coconut