Crisp Journal

The Ultimate Anzac Biscuit Recipe

The Ultimate Anzac Biscuit Recipe

ANZAC Day means something to all of us in New Zealand, whether it be a time to remember someone we loved who served in the armed forces, or simply signify in our cultural memories the shift from Indian summer to full-blown Autumn. A huge part of this is of course the baking and eating of ANZAC Biscuits, best enjoyed with a hot cup of New Zealand breakfast tea!

The legend surrounding the ANZAC Biscuit is that they were made by wives and families of soldiers during World War I and sent to men at the front. The thought was that the longevity of these biscuits meant they would survive the long journey overseas and still be enjoyed. 

While there is evidence that soldiers were sent biscuits during the war, and the first known recipe for ANZAC Biscuits was published in Australia in 1917, it’s now thought that ANZAC Biscuits were made primarily for raising funds for the war effort at home.

While we’re not sure which story has more truth, we do know that ANZAC Biscuits are delicious and we have the ultimate recipe to share with you! This is a go-to that always turns out perfectly chewy, however you can cook them at a lower temp for longer to achieve a crisp biccie. This recipe comes from Monique Bowley, and won a blue ribbon at the Royal Adelaide Show so you know they must be good! Find the original recipe here.


1 cup rolled oats

1 cup raw sugar

¾ cup dessicated coconut

1 cup plain flour, sifted

125 g butter, melted

2 tablespoons Golden Syrup

½ tsp bicarb soda

3 tablespoons boiling water


Preheat the oven to 180 degrees, no fan.  

Line a baking tray with baking paper.

Place the oats, coconut, flour and sugar in a bowl, and stir with a wooden spoon to combine. Melt the butter and golden syrup in a saucepan over low heat.  In a separate bowl,  combine the bicarb and boiling water, then add this to the butter/syrup mixture.  It will foam up and increase in size, and can now be added to the dry mixture. 

Once it’s all combined, roll into golfball sized balls, or, using a spoon, drop mixture onto trays, spacing them about 6cm apart. Flatten slightly with the back of a spoon. 

Bake for 15-18 minutes or until golden brown. (You may want to rotate your trays halfway through the cooking time).

Cool on trays, or transfer to wire racks.  Eat with abandon!


While your ANZAC Day celebrations might look a little different this year, these biccies will make you feel like a five year old in your Grandma’s kitchen all over again.


x Team Crisp



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