ANZAC Biscuits (Cookies :-) Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - Rolled Oats
  • 1 1/2 cups - Flour
  • 1 1/2 cups - Raw Sugar
  • 1 1/2 cups - Prepared Coconut, You may wish to lightly toast the coconut first; 45 minutes at 250F.
  • 8 ounces - Unsalted Butter
  • 1 teaspoons - Baking Soda
  • 1 tablespoons - Golden Cane Syrup
  • 1/4 cups - Boiling Water
  • Directions:

    Heat oven to 350°F.

    Combine the dry ingredients (oats, flour, coconut, and sugar) in a large mixing bowl. Dissolve the baking soda in the boiling water. Add to the melted butter and the golden cane syrup. Mix well into the dry ingredients. The mixture should be about the consistency of putty. Roll into balls about 1 inch in diameter or form with a cookie scoop. Place onto a greased cookie sheet and flatten the balls to about 1/2 an inch or so. Bake at 350° for 10 ‐ 15 minutes. (The time will vary depending upon the oven, the cookie sheet and general humidity conditions; keep a close eye on the first batch.) When the cookies are a deep golden brown or a bit browner, remove from the oven and let cool for at least 15 minutes before lifting from the sheet with a spatula. The cookies should hold together well, but can be a little flexible. (Cooking for a minute or two longer, to a browner color, will make a crispier cookie. Both styles are delightful.)

    Brief Description

    Tasty coconut and oat cookies, originally created to ship from "Down Under" to the troops of the Australia-New Zealand Army Corps serving in Europe during WWI.

    Main Ingredient:

    Coconut and Oats

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 15 min


    Excellent with strong, hot tea :-)


    First enjoyed by Tom McKee, Val Schreiber, and Jamie Rawson aboard a river boat on the Hawksbury River North Of Sydney, Australia, 29 October 1997. Tom and Val secured a copy of the recipe for all of us. Thanks!

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    Posted On:

    April 26, 2012

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