Classic Anzac Biscuits

I’m really happy and excited to be writing this little post today for a number of reasons. Not only do I love Anzac biscuits, which celebrate an important national occasion in Australia but this is also my first recipe post on my website and my little one decided that this was the day to start walking!

So, you only need a few basic ingredients to bake these tasty homemade treats. They are incredibly easy to make – I managed to whip a batch up whilst bub set to work raiding the kitchen cupboards! I really look forward to making these with him when he is older and explaining the significance and history behind them.

On that note, I have made these with my school classes in the past and they are a good way of getting kids into the kitchen and learning about cooking whilst discussing the history of Anzac biscuits and the war. You can also show them some simple chemical reactions when they add the bicarbonate of soda -it is quite explosive and great fun!  If you are looking for ideas on how to approach this topic with young children then take a look at this website – – it has great tips on ways to increase your little one’s understanding.

Finally,  I apologise for the terrible photos – it was difficult to get a good shot of the biscuits because I was being hounded by bub. As soon as I set them down, he decided to climb on the table – much to my dismay!

He then followed me to the dining table and tried to get at them by pulling the tablecloth. Such determination! I’m afraid that taking photos later on in the day wasn’t an option because the biscuits didn’t hang around for long! And yes, bub enjoyed a little nibble!

Enjoy your Anzac Day and happy baking.

Lest we forget


Anzac Biscuits

  • Servings: 26 biscuits
  • Difficulty: easy
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150g plain flour

90g rolled oats

85g flaked almonds or dessicated coconut

155g brown sugar

125g butter

2 tablespoons golden syrup

2 tablespoons water

1/2 teaspoon bicarbonate of soda

1 teaspoon vanilla essence


1. Preheat the oven to 160°C. Grease 2 baking trays and line with baking paper.

2. Mix the sifted flour, oats, flaked almonds, vanilla essence and sugar in a bowl.

3. Put the butter, golden syrup and water in a small saucepan over a medium heat.  Stir gently until the butter melts and the mixture is smooth.  Add the bicarbonate of soda and then the oat mixture. Stir until well combined.

4. Take level tablespoonfuls of the oat mixture and roll into balls.  Place them on the baking tray and flatten until about 1cm thick.  Make sure you leave a good size gap between each biscuit.

5. Bake for 18 minutes,  swapping the trays halfway through cooking.

6. Set aside to cool for 10 minutes before transferring them to a wire rack. They may seem slightly soft but will harden up if left to cool completely.

7. Store in an airtight container for up to a week.


– If you prefer soft and chewy biscuits then use all caster sugar and bake until a light golden brown.

– Give your biscuits a different flavours by mixing in nuts, dried fruit, orange zest or ground spices like cinnamon.

– Make chocolately biscuits by adding a bit of cocoa powder, bits of dark chocolate or by drizzling melted chocolate over them.