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  • Brittany Aldridge

ANZAC Biscuits

This recipe holds a very special place in my heart; I grew up making this recipe with my family, and eating these cookies from a young age - not just on ANZAC day - they are a family favourite. If I'm being honest, these could take the top cookie spot for me (sorry choc-chip!). ANZAC biscuits are perfectly crispy on the outside, soft and buttery on the inside, and filled with chewy oats and desiccated coconut. This recipe is a little different from the original, but I think the addition of browned butter makes for such a delectable take on these biscuits without loosing the spirit of these biscuits. Give my ANZAC biscuit recipe a try and please let me know what you think.

ANZAC stands for Australian and New Zealand Army Corps, and ANZAC biscuits are usually made on the 25th of April, the day that the ANZAC's landed at Gallipoli in 1915. ANZAC biscuits came into fruition during World War 1, when people at home would make biscuits from their ration packs to eat, and raise money for the war effort. Often the ingredient list originated only from what was available at the time - flour, rolled oats, sugar, butter, golden syrup (a NZ favourite), desiccated coconut, and baking soda.

This recipe is adapted from my treasured copy of Edmond's Cookbook, a New Zealand classic.


  • 175 grams butter

  • 1 tablespoon of golden syrup

  • 30 mLs of boiling water

  • 3/4 teaspoon of baking soda

  • 145 grams of all purpose flour

  • 25g desiccated coconut

  • 25g shredded coconut (if you don't have shredded just make it 50 g of dessicated)

  • 25g of coconut flakes, for garnish (optional)

  • 110 grams of rolled oats

  • 2 / 3 cup of light brown sugar

  • 1 / 2 cup of caster sugar

  • 1 1/2 teaspoon of salt (I use Maldon)


  • Preheat the oven to 160˚C fan forced (or 180°C / 325°F ) and line two baking tray with baking paper.

  • In medium bowl add flour, coconut, salt, and rolled oats, and mix until combined thoroughly.

  • In a medium saucepan or milk pan, add butter and set your stovetop to a medium heat. Cook until the butter has melted, occasionally swirling the pan, until the butter gets bubbly and foamy, around 5-6 minutes. When the aroma starts to smell nutty and the butter has turned golden brown, take off the heat and let cool for 2 minutes.

  • Add the golden syrup and boiling water to the browned butter. Then using a wooden spoon or spatula fold the wet ingredients into the dry ingredients until everything is thoroughly combined.

  • Scoop out small handfuls of the cookie dough and place onto the baking tray before flattening gently with a fork.  Leave about 2cms between each biscuits to be safe.

  • Bake in the oven for 15 minutes or until golden. Let cool on the baking tray for at least 15 minutes (this will ensure they hold togather), before transferring the biscuits to the wire rack to cool some more. Please enjoy!


  • I covered some of my biscuits in coconut flakes, but this is entirely optional and they are perfectly good without.

  • If you don't have kitchen scales I highly recommend getting one, it will be very helpful for this recipe and many more.

  • This recipe is adapted from Edmond's Cookbook, a NZ classic. Please find the original recipe here

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