My Anzac Biscuits

There have been lots of books and little bruschetta amongst these pages so far so lets remedy this with information about Anzac biscuits, which we Aussies claim as our own.

ANZAC Biscuits have long had an association with the Australia and New Zealand Army Corps (ANZAC) troops sent to Gallipoli during WWI. However, it is incorrect that the sweet biscuit recipe was created to send to serving troops due to their longevity during transportation.

There was an Anzac Wafer, similar to hard bread, which provided sustenance to soldiers, though these were not sweet and were often used for other purposes such as writing messages. For some interesting reading refer to the Australian War Memorial –

The sweet Anzac biscuit became popular during the war years as a fundraiser for the war effort, as they contain no eggs and also have a reasonable shelf life. Baked by Mothers, wives and sweethearts, these biscuits symbolise love and care from home.

One hundred years on and each ANZAC Day, on April 25th, the Returned Services League – affectionately known as the ” Rissole”- benefit from the sale of Anzac Biscuits in commemorative tins. Funds raised go towards to ex service members, both past and present, and their families.



• 2 cups plain (non-self raising) flour
• 1 cup white or brown sugar
• 4 tablespoons golden syrup (cane syrup)
• 1 cup desiccated coconut
• 1 teaspoon baking soda
• 2 tablespoons of water
• 2 cups rolled or instant oats
• 225 grams butter or margarine


0. Mix the dry ingredients in a bowl, and melt the syrup and butter in a saucepan. Add the baking soda and water to the syrup mix.
0. Mix the wet and dry ingredients, adding water if necessary.
0. Separate and roll the mixture into small balls, and flatten them on oven trays.
0. Bake at 150°C (300°F) for about 20 minutes or until golden brown.

The finished biscuits are quite chewy and crisp, and do have a long shelf-life.


NOTE: I do not include either the brown sugar or coconut in an attempt to reduce sugar intake. This makes my Biscuits less aesthetically pleasing, though the flavour remains the same – just perfect with a cup of tea.

Just as well there is always a chilled bottle of wine in the fridge and a selection of cheeses as an alternative for impromptu guests.


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