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ANZAC Biscuits

Oaty biscuits with coconut, dipped in dark chocolate

Course Snack
Cuisine Australian
Keyword Cookies
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 14
Author thebakingexplorer


For the biscuits

  • 125 g Plain flour
  • 115 g Porridge oats
  • 60 g Desiccated coconut
  • 115 g Caster sugar
  • 170 g Butter or use 125g vegetable oil
  • 1 tbsp Golden syrup
  • 1 tsp Bicarbonate of soda

For decoration

  • 175 g Dark chocolate or white or milk if you prefer


  1. Pre-heat your oven to 160C Fan/180C/325F/Gas Mark 3 and lined some baking trays with baking paper

  2. In a bowl weigh out the plain flour, porridge oats, desiccated coconut and caster sugar, and stir together

  3. In a pan melt the butter and golden syrup. Once melted, dissolve the bicarbonate of soda in 1 tbsp boiling water and pour in
  4. Pour the butter mixture into the flour mixture and mix it all together well

  5. Scoop out balls of the mixture, shape and flatten them and place onto the baking trays leaving plenty of space in between each one

  6. Bake for around 12 minutes until golden brown. Let them cool on the tray for a few minutes, then move them to a cooling rack to fully cool

  7. Melt the dark chocolate and dip the biscuits in about a third of the way. Put them on some baking paper and leave them while the chocolate sets
  8. Stored in an airtight container, the biscuits will last for 2-3 weeks