ANZAC Biscuit baking at home was shared with family, neighbours, friends and work colleagues to support the same patriotic values as were shown in Britain and other parts of the Commonwealth.

Children are often impatient to taste the sweet delights of the ANZAC Biscuit because they like to be happy – and full of sugar. I remember making these biscuits while living in the Northern Hemisphere.

My father was on a university exchange with my Mother and she was ‘keeping house’ with him. I travelled overseas to their homestay house for a family celebration to share some time with them.

To help my Mother in the kitchen I decided to bake some cakes, slices and biscuits. For example, I made an effort with ANZAC Biscuit baking for the children in the neighbourhood.

The Mothers of the children commented to me that they thought the ANZAC Biscuits were ‘roughage’ for digestion (!) That is to say, perhaps they were not used to oatmeal biscuits and slices, for instance?

These days, ANZAC Biscuit recipes regularly pop-up on social media sites with substitute ingredients for people with dietary requirements or advanced gourmet tastes*.

However, on this page is posted the official version of the ANZAC Biscuit recipe as listed by ‘The Commonsense Cookery Book’ **.

1.25 cups (300 ml) of plain, sifted wheat flour.
1 cup (240 ml) traditional, rolled oats
0.5 cup (120 ml) caster sugar
0.75 cup (180 ml) desiccated coconut
2 tablespoons (40 ml) golden syrup
5.3 ounces (150 g) chopped, unsalted butter or margarine
0.5 teaspoon (2.5 ml) bicarbonate of soda
1.5 tablespoons (30 ml) boiling water.

Kitchen aids
Wear a bib-apron.
Preheat oven to 160 degrees C (320 degrees F).

One full length (bib) apron.
Cup/ML measuring jug.
Teaspoon/tablespoon measurer.
Knife to cut butter.
Scales for measuring butter.
One small saucepan.
One large mixing bowl.
One small mixing bowl.
Wooden spoon or large plastic spoon.
Non-stick baking paper or grease.
Two or three baking trays.

Cooking instructions
Firstly, place the flour, rolled oats, sugar and coconut in a large bowl and combine. In a small saucepan on the stove, place the golden syrup and butter. Stir ingredients on a low heat until the butter has melted. Take saucepan off the stove.

Secondly, in a small bowl, place the bicarbonate of soda with the boiling water. Stir until mixed. Add this mixture to the golden syrup mixture in the saucepan. This new mixture will froth while it is being thoroughly mixed.

Thirdly, pour this new mixture into the dry mixture in the large bowl. Most importantly, mix together to fully combine. Then, roll tablespoons of this mixture into balls. Place on baking trays lined with non-stick baking powder or grease the trays to be non-stick. To aid the ANZAC Biscuits’ rounded shape, press down on the balls to slightly flatten them.

Bake in the slow oven for about 15-20 minutes or until golden brown. Take the tray out of the oven and let it sit until cool. Certainly, the ANZAC Biscuits will firm with cool air.

As a suggestion, to keep the ANZAC Biscuits fresh, keep them in an airtight container. Finally, if the ANZAC Biscuits are needed at a later time, store them in an airtight bag which is placed in the freezer compartment of your refrigerator for up to one month.


* ‘ANZAC Biscuits with burnt butter, honey and rosemary’, ABC Everyday, posted online 25 April 2021,

**The Commonsense Cookery Book, Book 1, Metric Version, (1983), by the N.S.W. Public School Cookery Teachers’ Association, Angus & Robertson Publishers, Sydney and Melbourne, Australia, p. 167.

Text copyright: Fiona Rothchilds 2021 and N.S.W. Public School Cookery Teachers’ Association (1970, 1983).
Photo image copyright: Fiona Rothchilds 2021.
Uploaded 20 April 2021.

Updated 25 April 2021.