Anzac biscuits are a real Kiwi classic, and this delicious recipe is a sure-fire winner. Whether you like them crispy or chewy, just adjust the cooking time and you’ll have the perfect Anzac!  Makes 32.


1 cup rolled oats

1 cup flour

1 cup thread coconut

1 cup soft brown sugar

¼ cup golden syrup

125g butter

2 tbsp boiling water

½ tsp baking soda

Preheat oven to 170°C (or 160°C for fanbake – see below) and line oven trays with baking paper.

Combine rolled oats, flour, coconut and sugar in a large bowl. Heat together butter, golden syrup and water until butter melts. Stir in baking soda, then mix into dry ingredients until well combined.

Using a dessert spoon, roll mixture into balls and place on trays, allowing room for spreading. 12 per tray is about right.

For crunchy biscuits with a chewy centre, flatten slightly with a fork and bake for 20-25 minutes.

For chunky, super-hard biscuits, bake for 30-35 minutes, but keep an eye on them in the last 10-15 minutes as they can burn quickly.

Use fanbake for a bikkie that’s crunchy on the outside and soft in the middle, AND you can bake two trays at a time!  Allow to cool on the trays. They will keep for several weeks in an airtight container.

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Judy McAuliffe is a writer, and publisher Essence Mid Canterbury. Her experience in media is extensive and includes approximately 15 years as Creative Director for The Radio Network, writing, and managing the writing of radio advertising, mainly in Invercargill and Greymouth. In the late 1990’s she transferred to Christchurch, moving into an Account Management role with 91ZM. In 2007 she and a business partner set up Essence Mid Canterbury, very quickly adapting her radio-writing skills to print media. Judy became sole owner of Essence Mid Canterbury in June 2014. Judy is a ‘people person’ and has found her niche writing feature stories about the community she lives in and the people who live there. She is also available for freelance writing assignments.