Anzac Biscuit Recipe

The humble Anzac biscuit is a much-loved family favourite and baking a batch or two around ANZAC Day is a tradition that many Australian and New Zealand families see as a way to honour our fallen heroes and to mark the significance of the day.

Treasured versions of the original recipe, which dates back to as early as 1917, have been lovingly handed down from generation to generation. For something that is so simple and easy to make, the innocent Anzac biscuit has the power to divide the masses when it comes to which is best – crunchy or chewy, with or without coconut, blonde or golden. Whichever your preference, everyone agrees, they taste fantastic.

The recipe below is by Lola Johnson, a Legacy widow. Her husband, William Johnson, served in the Australian Army in World War II with the 26th Battalion.   

Classic ANZAC Biscuit Recipe

Ingredients
1 cup flour 
1 cup shredded coconut 
1 cup rolled oats 
1/2 cup sugar 
1 heaped teaspoon bi-carbonate soda 
60 grams butter 
1 1/2 tablespoons of golden syrup 

Method
1. Combine flour, sugar, oats and coconut 
2. In a small saucepan, melt butter and syrup and stir 
3. Dissolve bi-carbonate soda with enough boiling water and add to butter and syrup (not boiling) 
4. Pour liquid into dry ingredients and mix well 
5. Place spoonful on greased tray or baking paper 
6. Bake at 180 degrees Celsius for 15 minutes or until light brown 

Makes about 20 biscuits