Anzac Biscuits Recipe

Chewy or Crunchy Anzac Biscuits

The battle between chewy or crunchy Anzac biscuits have existed since the dawn of time!!! And wether you prefer a snap or a dense bite of this delicious celebration of history, we know one way everyone prefers them. Fresh!

This is a quick and simple recipe that includes both versions and because it is such a minor twerk we recommend you try baking them both and keep everyone happy. 



1 cup (150g) plain flour

1½ cups (135g) rolled oats

1 cup (75g) shredded coconut

125g butter, chopped

¼ cup (60ml) golden syrup

½ tsp bicarbonate of soda

¾ cup (165g) caster sugar or brown sugar

1 tbs boiling water  


1. Preheat oven to 180°C and line baking tray with baking paper. 

2. On a sauce pan combine butter, golden syrup, water and bicarbonate soda over low heat. Cook until well combined and the butter is fully melted.

3. In a big bowl combine flour, caster/brown sugar, oats and coconut.

4. mix your butter mixture into your dry ingredients and neat until combined well. 

5. Roll and flatten tablespoonfuls of mixture into balls on the baking tray.

6. Bake for 12-15 mins or until golden brown. Set aside on the tray to cool completely.

**For crunchy: Use brown sugar instead of caster sugar 

**For chewy: Use caster sugar or raw sugar