My Anzac Biscuits

When I say that these are ‘my’ Anzac biscuits, it’s just to point out that they do differ from the traditional slightly, but you really can’t change an Anzac much and still call it an Anzac. The original biscuits certainly wouldn’t have had currants in them, though these days I don’t think it’s as much of a stretch of the pantry resources.


150 grams plain flour
100 grams rolled oats
85 grams currants
70 grams desiccated coconut
155 grams brown sugar
125 grams butter
2½ tablespoons golden syrup
40 ml water
1 teaspoon bicarbonate soda


Preheat your oven to 160°C fan-forced or 180°C conventional. Line two baking trays with baking paper.

Sift the flour into a large bowl. Mix in the oats, currants, desiccated coconut and brown sugar.

Add the butter, golden syrup and water to a small saucepan and stir over a medium heat until melted. Stir in the bicarbonate of soda. Pour into the flour mixture and mix until combined.

Roll heaped tablespoons of the mixture into balls and place on the trays, leaving about 5 cm space around each – the biscuits will spread as they bake – press with a fork to flatten slightly and bake for 10 minutes or until golden brown.

Set aside on the trays for 5 minutes before transferring to a wire rack to cool completely

Comments & Reviews1

everydaycurator's picture
Apr 25, 2014

My Anzac biscuits are just out of the oven. This is the first time I've used your recipe Karen and it's a wetter mix than my usual Edmonds Cookery Book recipe (the NZ baking classic), and of course the addition of currants is a nice tweak on the original. The biscuit is bigger and flatter than my usual, but looks really fantastic. Cam't wait until they cool so we can start taste testing, and debating whether these are chewy, crunchy or somewhere in between xx

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