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Anzac Biscuits


  • ¾ cup Lion Plain Flour

  • 1 cup Anchor Rolled Oats

  • ¾ cup Brown Sugar

  • ½ cup Coconut

  • ¼ tsp Bicarbonate Soda

  • 2 Tbsp Golden Syrup

  • 85g butter


  1. Preheat oven to 170˚C (150˚C for a fan forced oven). Line a baking tray with baking paper.

  2. Combine golden syrup and butter in a microwave safe bowl and heat in the microwave for 40 seconds or until butter is melted. (Alternatively, melt in a bowl over a saucepan of simmering water).

  3. Add rolled oats, flour, sugar, coconut and bicarbonate soda to a large mixing bowl and stir until combined. Add butter and syrup mixture and stir with a wooden spoon until a crumbly dough is formed. Roll dough into walnut sized balls and place on tray 5cm apart.

  4. Bake for 15-20 minutes or until golden brown. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

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