Travel + Food Blog


Attention attention- stop everything you are doing immediately! I think I have eventually perfected (after consuming 138 biscuits) my favourite Anzac biscuit recipe!

Do you like soft/chewy/fat Anzac biscuits with a slightly crisp edge? If so, these babies are for you- and just in time for Anzac Day on Saturday. Please be warned: people who like thin & crispy biscuits- STEER CLEAR- you will not be a fan of these at all (- and I don't want things to get awkward around here).

Let's get the ball rolling - and I know I say this about a lot of things, but these are seriously addictive-I mean, do I even have to tell you that? Butter and golden syrup? Yeah. Addictive.



  • 1 cup rolled oats
  • 1/2 cup plain flour
  • 1/2 cup self raising flour
  • 2/3 cup brown sugar
  • 2/3 cup desiccated coconut
  • 130grams salted butter
  • 2 tablespoons golden syrup
  • 1/2 teaspoon bicarbonate of soda


1) Preheat oven to 160°C/140°C fan-forced. Line 2/3 baking trays with baking paper.

2) Make sure butter is softened slightly or it will be hard work to combine by hand. Combine all ingredients in large bowl (I know some recipes insist you mix wet and dry ingredients separately first etc, but these taste exactly the same when everything is plonked into one big bowl and mixed- no fuss needed). The mixture might feel like it's a bit too crumbly, but when the balls are made in your hands they do stick together quite nicely. You can add a tablespoon of water if you have any issues.

3) Roll large tablespoons of mixture into balls. Place on trays, 5cm apart. Flatten slightly. Bake for 10 to 12 minutes or until light golden. Make sure not to overcook as they become way too crumbly (you almost want them to have a bit of uncooked centre to retain the chew factor). Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.