Anzac biscuits

A brilliant teatime treat

Anzac biscuits

Anzac biscuits

Serves Makes 16
Time Cooks In20 minutes plus cooling
DifficultySuper easy
Nutrition per serving Plus
  • Calories 146 7%
  • Fat 8.8g 13%
  • Saturates 5.8g 29%
  • Sugars 8.2g 9%
  • Salt 0.1g 2%
  • Protein 1.6g 3%
  • Carbs 16.9g 7%
  • Fibre 1.3g -
Of an adult's reference intake
Tap For Method


  • 100 g unsalted butter
  • 2 tablespoons golden syrup
  • 1 teaspoon bicarbonate of soda
  • 120 g plain flour
  • 80 g porridge oats
  • 100 g golden caster sugar
  • 80 g desiccated coconut
  • 1 teaspoon vanilla extract
  • 1 orange , zest from
Tap For Method

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Tap For Ingredients


  1. Preheat the oven to 180ºC/350ºF/gas 4. Line 2 large baking trays with greaseproof paper.
  2. Melt the butter in a small pan over a low heat, then stir in the golden syrup. In a small bowl, combine the bicarbonate of soda with 3 tablespoons of boiling water, then stir it into the butter mixture.
  3. Combine the flour, oats, sugar and coconut in a medium bowl. Make a well in the middle, then add the butter mixture, vanilla extract and orange zest. Give the wet ingredients a good mix, then gradually stir in the dry ingredients to combine.
  4. Place heaped tablespoons of the mixture onto the prepared baking trays, leaving a rough 3cm gap between each one. Place in the hot oven for around 10 minutes, or until golden, then transfer to a wire cooling rack to cool completely.