Anzac biscuits

On Anzac Day here in Australia we celebrate the lives of those who bravely fought, and we remember those who did not return, as we stand in solidarity with those who are wounded physically and mentally, who did come home. My family enjoy Anzac biscuits all year round, but they are especially meaningful and even more scrumptious enjoyed at this time of year when we remember our family members and heroes. So here’s my Anzac recipe with a slight twist – but only slight, ‘cause you just don’t mess around with an Anzac!

Feb 2017 063


1 cup rolled oats

1 cup plain flour

1 cup Billington’s dark brown sugar

½ cup moist coconut flakes

½ cup butter

3 tbs golden syrup

1 tbs hot water

A pinch of bi-carb soda



Combine the rolled oats, flour, sugar, bi-carb and coconut in a mixing bowl. Combine the butter and syrup in a pan over low heat and stir until combined and butter is fully melted. Pour the wet mixture into the dry mix and stir with a spoon until well combined and sticky. Add the hot water and stir with vigour! Roll tablespoons of the mix into balls and flatten a little onto a lined baking tray. These little beauties spread out in the baking process, so keep some distance between them (about 5cm if you’re looking for a figure). Bake at around 160 degrees Celsius for about 20 minutes. See how dark the biscuits are? That is due to the Billington’s brand dark brown sugar –  it truly is the nicest brown sugar I’ve ever tasted and used. If you can, it is worth going for it! If eaten straight away they are soft and warm, if left to cool they are hard and crunchy. Either way, I love them. I hope you do too!

Anzac biscuits

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