celebrating 130 years 1884-2014

Anzac Biscuits

By Chelsea Sugar
Anzac Biscuits
  • 4 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 16 mins
  • Serves

    1 cup plain flour
    1 ½ teaspoons ground cinnamon
    1 ¾ cups rolled oats
    ½ cup Chelsea White Sugar or Chelsea Raw Sugar
    ¼ cup (firmly packed) Chelsea Soft Brown Sugar
    1 cup desiccated coconut
    125g butter, cubed
    ¼ cup Chelsea Golden Syrup
    2 Tablespoons water
    1 teaspoon bicarbonate of soda


    1. Pre-heat oven to 150°C conventional bake. Line a baking tray with baking paper.

    2. In a medium sized bowl, sift together the flour and cinnamon. Add the rolled oats, coconut and sugars; mix well.

    3. Combine the butter, Chelsea Golden Syrup and water in a small saucepan and stir over low-medium heat until the butter melts and the mixture is well combined (ensure the mixture does not simmer or boil). Remove from heat and stir in the bicarbonate of soda. Add immediately to the dry ingredients and use a wooden spoon to stir until well combined.

    4. Roll 2 tablespoons of mixture into balls and place onto tray about 5cm apart. Use your fingers to flatten each slightly (until they are about 1cm thick) and bake for 16 minutes (for a chewy biscuit) or 20 minutes for a crunchier biscuit.

    5. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Keep in an airtight container for up to a week.

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Average Rating
(4 reviews)

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Great variation of the original with cinnamon yum, found a new fav for my family!

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My house smells amazing!! these biscuits are truly the yummiest i've made in a long time! thank you for such an easy recipe

It was good

Made these last week. My husband loved them, so did his staff.. Will be making more.

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