Crunchy Anzac Biscuits/Cookies

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian and a feature based on the Anzac Biscuit/Cookie in homage to ANZAC day which takes place on the 25th April. Times are estimated."

Original recipe yields 24 servings


  • Serving Size: 1 (35.9 g)
  • Calories 148.5
  • Total Fat - 6.8 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 13.4 mg
  • Sodium - 56.5 mg
  • Total Carbohydrate - 20.3 g
  • Dietary Fiber - 1.4 g
  • Sugars - 10.2 g
  • Protein - 2.1 g
  • Calcium - 7.7 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Line three oven trays with baking paper.

Step 2

Combine oats, flour, sugar and both coconuts in a large bowl and mix well.

Step 3

Melt butter and syrup in a medium saucepan over a low heat and then remove from heat.

Step 4

Dissolve the bicarbonate of soda in boiling water in a heatproof jug and stir into the butter mixture and then pour the butter mixture over the oat mixture and stir well until combined.

Step 5

Roll rounds tablespoon of mixture into balls and place 5cm apart on prepared tray and press to slightly flatten.

Step 6

Cook two trays in a moderately slow oven (160C) for about 16 minutes to 18 minutes, or until very golden brown.

Step 7

Remove from the oven and repeat with remaining tray.

Step 8

Stand biscuits on trays for 10 minutes and then transfer to wire rack to cool completely and store in an airtight container.

Tips & Variations

No special items needed.