Giant Anzac Biscuits

Tomorrow (25th April) is Anzac Day – the anniversary of the first major military action fought by the Australian and New Zealand forces during the First World War. It is one of the biggest national occasions here in Australia.

Anzac biscuits are very popular at this time of year. I read that they were developed for soldiers in the war, with oats being included for their nutritional value and the other ingredients used for their long shelf-life.

This recipe produces giant-sized biscuits which are a little bit chewy, with a lovely sweet edge to the taste. If you want to adapt to suit your family, you could add some chocolate chips, or even dip in melted chocolate.

I found this recipe in the April 2012 issue of Super Food Ideas magazine. The biscuits will keep in an airtight container for up to two weeks, if you can resist them for that long.

Ingredients – makes 14-16 giant biscuits:

  • 1 and 1/2 cups rolled oats
  • 1 and 1/2 cups dessicated coconut
  • 1 and 1/2 cups plain (all purpose) flour
  • 1 cup brown sugar
  • 185g/6.5 oz unsalted butter, diced
  • 1/4 cup golden syrup
  • 1/4 cup water
  • 1 and 1/2 teaspoons bicarbonate of soda (baking soda)


  • Heat your oven to 180C/160C fan forced/350F.
  • Line 3 large baking trays with baking paper, then spray with a little cooking spray.
  • Combine the dry ingredients (rolled oats, coconut, flour and sugar, but not the bicarb) in a large bowl and mix well. Ensure that any lumps of sugar are broken up.
  • Place the butter, syrup and water in a small saucepan and place over a low heat, stirring until the butter melts.
  • Remove the pan from the heat and stir in the bicarbonate of soda.
  • Stir the butter mixture into the dry ingredients until well combined.
  • Roll spoonfuls of the mixture into balls (about the size of golf balls) and place on the baking trays. Keep a good distance between each of the balls.
  • Press each ball to make a round disc shape. The biscuits will spread further on baking.
  • Bake for about 10 minutes or until golden. Watch them carefully as they will change colour very quickly.
  • Remove from the oven and leave to cool on the trays for 5 minutes, then transfer the biscuits (on the baking paper) to wire racks to cool completely.
  • Serve and enjoy!

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4 Responses to Giant Anzac Biscuits

  1. Vixxy P says:

    This is very exciting, my Oz ex neighbour used to make these and I thought they were divine! I am so excited I have a recipe to try now!

  2. Pingback: Blueberry and Coconut Loaf Cake | Recipe Adaptors

  3. Pingback: Home-made Lamb and Rosemary Sausages | Recipe Adaptors

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