‘ANZAC Biscuits’ have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. ANZAC was first operated during the Gallipoli Campaign.

April 25 is ‘Anzac Day’ in Australia and New Zealand. It is a national day of remembrance that commemorates all Australians and New Zealanders who served and died in all wars, conflicts, and peacekeeping operations, but it was originally devised to honour the members of the ANZAC who served in Gallipoli.

These biscuits were sent by wives, mothers and women’s groups to soldiers because the ingredients do not spoil easily during the long transport. And they are delicious.


24 Biscuits


1 cup Rolled Oats
1 cup Plain Flour
1/2 cup Caster Sugar
3/4 Desiccated Coconut
125g Butter
2 tablespoons Golden Syrup
1 teaspoon Bicarb Soda *mixed with 1 tablespoon Water

  1. Preheat oven to 180℃. Line 2 baking trays with baking paper.
  2. In a large bowl, combine Rolled Oats, Plain Flour, Caster Sugar and Desiccated Coconut.
  3. Heat Butter and Golden Syrup in a saucepan over low heat to melt. Mix Bicarb Soda and Water in a small bowl, add to the butter mixture and stir. It should turn foamy. Add to the dry ingredients and mix well.
  4. Roll the dough into 24 balls, about 2-3cm size, and place on the prepared trays, 12 balls each. You may wish to press down slightly.
  5. Bake for 12 to 15 minutes or until golden. Carefully transfer to a wire rack to cool.