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ANZAC biscuits

Anzac biscuits are now baked commercially. They are a popular snack, a food of last resort for hikers and a very meaningful fund-raising item for veterans organizations and other military related events.


1 c coconut (shredded coconut)
1 c oats (rolled oats)
1 c flour (all purpose wheat flour)
1 c sugar
1 pn salt
1⁄2 c butter (or margarine)
2 t molasses (substitute with dark treacle)
2 T water


Preheat the oven to 350° F (175° C). Spray a baking sheet with vegetable cooking spray, or rub with butter or margarine. This will prevent the cookies from sticking to the sheet.

Place coconut, rolled oats, flour, sugar, baking soda, and salt in a large mixing bowl. Mix well.

Melt butter or margarine in a small saucepan over low heat; stir in molasses and water once melted. Pour the liquid mixture into the flour mixture and blend well.

Drop teaspoonfuls of dough onto the baking sheet, about 2 inches (5 cm) apart, so the cookies have room to expand. Flatten each blob of dough with a fork.

Bake 12-15 minutes, until the biscuits are golden brown. Transfer the biscuits to a rack and let them cool for at least 10 minutes.

16 biscuit


You will also need vegetable cooking spray, butter, or margarine to grease the baking sheet.

Use a wooden spoon to mix the ingredients and a spatula to transfer the biscuits to the cooling rack.


Supposedly, these were the biscuits made by Australian and New Zealand women for the Australian and New Zealand Army Corps (ANZAC) soldiers of World War I. The story says this recipe would have been created to ensure they would keep through transportation and rough handling and reach the soldiers fighting abroad in edible condition. Apparently that recipe was very different from the one popular now but Anzac biscuits still resist tough handling and keep well.

snacks, treats, biscuits
cookies, baking, easy
Australian food recipes
New Zealand food recipes
Food in Oceania