Anzac Biscuits

Every year I try to honour the Anzac tradition by making some Anzac biscuits. This year I thought I would try Merle Parrish’s recipe. Word has it she has been making these since she was 7 years of age and has won awards – I wasnt disppointed.


I follwed her instructions and rolled out teaspoonfuls instead of my usual tablespoons full of mixture and they were quite nice .



1 cup plain flour
2 tsp ground ginger
1 1/2 cups rolled oats
1 cup desiccated coconut
1 cup white sugar
1 tbsp golden syrup
2 tbsp boiling water
1 tsp bicarb soda
160g butter, melted


Preheat oven to moderate (170C) and grease two large baking trays.

Sift the flour and ground ginger into a mixing bowl, and add the oats, coconut and sugar. Make a well in the centre.

Stir the golden syrup, boiling water and bicarb in a small bowl until combined. Add to the dry ingredients, along with the melted butter. Mix well.

Take heaped teaspoons of mixture and roll into balls. Place onto trays, and flatten gently.

Bake for 6–7 minutes, until lightly golden.

Cool on the trays for 10 minutes, until they firm up slightly, then lift onto wire racks to cool completely.


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