anzac
biscuits

go straight to the new recipe for Anzac Biscuits

go straight to the recipe for my Grandmother Quinn’s Anzac Biscuits

There are very few recipes as disputed in the Australian kitchen as the Anzac Biscuit. It seems that every family has their own version and ours certainly did.

Then comes the argument are they best slightly soft and chewy or crunchy? Personally I rather like them a little chewy, but the truth is I love them just about anyway.

This new recipe has a base in a recently published recipe in the Australian Womens’ Weekly published 3 March 2026 and without realising it until I had finished, apart from replacing the desicated coconut with shredded coconut and adding roasted chopped walnuts I realised I used the wrong sugar. As it turns out I cooked them a tad longer than I should have there was no chew, but so delicious! I’ve adjusted the cooking time from my notes, but if you want a really crunchy, almost tooth cracking biscuit give them another five.

AO 17 March 2026

so easy and so good

for the dry ingredients
90g oats
150g plain flour
220g dark brown sugar
60g shredded coconut [1]
100g lightly roasted walnuts, chopped [2]

weigh into a saucepan
125g unsalted butter
60g Lyals golden syrup

mix together
½ teaspoon of bicarb
dissolved in 60g boiling water

[1] You can find this coconut loose in good supermarkets with other loose dried fruits and nuts

[2] We always shell our own walnuts, nothing you can buy in a supermarket or a nut shop will be as good as freshly shelled local walnuts.

they smell
divine and attract
attention

you will need
  • two baking sheets covered with baking paper or silicon mats
  • 45 mm ice cream scoop
  • biscuit press wrapped in plastic [a treasured possession pictured right] or a flat bottomed glass

Weigh all of the dry ingredients into a bowl and using your hands mix thoroughly. Bring the butter and golden syrup to the boil, remove from the heat add the dissolved bicarb and water and immediately tip into the dry ingredients. Mix thoroughly.

preheat oven to 180°C
Place flat scoops of the mixture well apart on the trays and flatten slightly. Cook for 15 minutes…allow to cool on the trays.

Store in airtight tins….if they get that far!

darling
grandma
quinn's anzac
biscuits

makes about 20 medium sized biscuits

115g flaked oats 

250g caster sugar 

115g desicated coconut 

150g strong flour 

115g chopped almonds

115g unsalted butter 

50g golden syrup
90g water

Weigh all of the dry ingredients into a bowl and mix well. Weigh the butter, golden syrup and water into a small saucepan and stirring constantly bring to the boil. Add to the dry ingredients and mix thoroughly.

Put scoops of the mixture onto baking sheets covered with baking paper or the more environmentally friendly silcon sheets, and slightly flatten them.

preheat oven to 150°C

Bake until golden and set. Allow to cool on the sheets and when they are completely cold pack into airtight containers!

cook’s note
As our mother worked we often went straight to Grandma Quinn’s after school there was always a sweet treat of some sort. Somehow I remember walnuts not almonds in the recipe but that’s what her recipe says.

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