Anzac Biscuits


  • 1 ¼ Cups Four Roses Plain Flour
  • 1 cup rolled oats
  • ½ cup caster sugar
  • ¾ cup desiccated coconut
  • 2 tablespoons golden syrup
  • 150g unsalted butter or dairy free spread – chopped
  • ½ teaspoon bicarb soda
  • 1 1/2 tablespoons water


  • Preheat oven to 170°C.
  • Sift the Flour in with the oats, sugar and coconut in a large bowl and stir to combine.
  • In a small saucepan stir the golden syrup and butter over a low heat until the butter has melted. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. Remove from heat while you are stirring to avoid the mixture bubbling.
  • Pour mixture into the dry ingredients and mix together until combined. Roll tablespoon size of the mixture into balls and place on baking trays lined with non-stick baking paper. Press down to flatten slightly.
  • Bake for 12 minutes or until golden brown.