Anzac Day Biscuit Recipe

Harcourts Holmwood Merivale - Cindy-Lee Sinclair

A national day of remembrance to all those who served our country in wars and conflicts. ‘we honour, we remember, we reflect’

Thin and crispy or chunky and chewy? How do you like your Anzac cookies? Here’s the best recipe for making them exactly how you like them!

Prep time 10 mins / Cook time 20-25 mins / Makes about 30 / Preheat oven to 160°C fan bake

What you will need:
• 1 cup flour
• 1 cup thread coconut
• 1 cup soft brown sugar
• ¼ cup golden syrup
• 125g butter
• 2 tbsp boiling water
• ½ tsp baking soda

Combine rolled oats, flour, coconut and sugar in a large bowl. Heat together golden syrup, butter and boiling water until butter melts. Stir in soda, then mix into dry ingredients until well combined.

Line 2 oven trays with baking paper for easy clean-up. Roll mixture into balls slightly smaller than a golf ball and place on trays, allowing a little room for spreading. For biscuits that are crunchy on the outside but a little chewy inside, lightly flatten with a fork or damp fingers and bake until lightly golden (about 20 minutes). For chunky, super-hard biscuits, bake for about 30 minutes. For very crunchy thin biscuits, press dough very flat and bake for about 15 minutes. 

Tip: If you don't have golden syrup you can use honey or maple syrup instead.