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ANZAC Biscuits Recipe

ANZAC Biscuits Recipe

This ANZAC biscuit recipe is taken from the Iconic New Zealand Edmonds Cookery Book, which you can pick up from most supermarkets. The original Edmonds Cookery Book has been gracing kiwi kitchens for over 100 years, and is in its 69th edition.

Full of helpful advice and classic New Zealand recipes it is our most loved cooking companion. Containing a wide selection of both baking and cooking recipes the cookery book is designed to cover the classics.


100g butter
1 tablespoon Golden Syrup
½ cup sugar
¾ cup coconut
¾ cup rolled oats
¾ cup Edmonds plain flour
1 teaspoon baking soda
1 tablespoon hot water


  1. Melt the butter and golden syrup together in a large saucepan and allow to cool.
  2. Mix sugar, coconut, rolled oats and flour together in a bowl.
  3. Stir mixture into the saucepan.
  4. Dissolve baking soda in hot water and mix in.
  5. Place rounded teaspoons on a greased oven tray.
  6. Bake at 180C for 15 Minutes, or until golden.

Makes 36 small or 12 large biscuits. Stored in an airtight container, Anzac Biscuits can keep for up to 2 weeks.

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