Anzac biscuits

Friday, April 26, 2013

While Australians around the world all celebrate Anzac Day in their own way, one staple year in, year out, is the consumption of Anzac biscuits.
A hearty treat made with shaved coconut and oats, the original biscuits were much tougher to be able to withstand being sent overseas to the troops by their wives and mothers. It has become so iconic that the base recipe of the contemporary version is now protected by Australia's Department of Veteran's Affairs which forbid it to be called a cookie!
The version below recipe is on loan from my bestie who used to be very popular with her fellow Australians at the cabaret she used to dance at, so much so that the usually figure-conscious dancers wouldn't stop at one!
While the recipe calls for quite a lot of ingredients the biscuits are ridiculously easy and super quick to make.

Anzac biscuits

Makes approx 20 biscuits

(French terms of ingredients are provided in brackets for those on this side of the world to more easily locate them in the supermarket).
+ 125g butter, chopped into blocks (beurre)
+ 2 tbsp golden syrup (this product, as us Anglos know it, doesn't really exist in France, I buy my golden syrup from Marks and Spencer in Levallois)
+ ¾ tsp bicarbonate of soda (bicarbonate de soude)
+ 1 tbsp water
+ 1 cup rolled oats (flocons d'avoine)
+ 1 cup desiccated coconut (noix des coco rapée)
+ 1 cup plain flour (farine de blé)
+ ¾ cup caster sugar (sucre en poudre)


Preheat the oven to 160°C and line a baking tray with baking paper. Mix together in a large bowl the coconut, flour, sugar and oats.
Place the blocks of butter in a small saucepan and melt on low heat melt. Once half the butter has melted add the golden syrup. Stir until melted and then add the bicarb soda to the water and stir to dissolve. Add the water to the butter - it should froth and double in size. Very quickly add this to the dry ingredients and mix together until the all the mix is wet.
Take a small amount of the mix and roll into a ball. Place on the baking paper and flatten slightly. Repeat until the baking tray is full - don't place the balls too close together as the mixture will spread. Bake for 15 minutes or until the outside is toasty brown. Take out the tray and with a spatula transfer the biscuits to a flat surface - I use a glass chopping board - as they will be very soft and need to set flat as they cool. Repeat with the rest of the mix.



  1. They kind of look like digestives, don't they? But with coconut. Yum! Thanks for the recipe.

    1. Yes, they do. They're very similar, but a lot sweeter. Perfect for those without a sweet-tooth. Thanks for stopping by! I'll be able to meet you in Berlin!! xx

  2. I love Anzac Biscuits! In general, I try to keep a lid on the sugar, but at least once a year a craving strikes and I've got not choice but to pull out the golden syrup & make a batch. I guess that's just part of being Aussie! ;-) BTW, I've found golden syrup at WH Smith on Rue de Rivoli.

    1. Hi Melanie! I didn't realise you were Australian, too! How very excellent! Yes, I'm not a big biscuit-baker but it's not really Anzac Day without them! Thanks for the WHSmith tip off! I'm always there picking up my mags! Thanks for stopping by here. Gros bisous xx