Anzac cookies recipe



  1. 80 g (2.8oz) plain flour
  2. 100 g (3.5oz) rolled oats
  3. 60 g (2.1oz) desiccated coconut
  4. 80 g (2.8oz) unsalted butter
  5. 2 tbsp golden syrup
  6. 60 g (2.1oz) caster sugar
  7. 0.5 tsp bicarbonate of soda
  8. 1 tsp hot water


  1. Preheat the oven to 170 degrees C/325 degrees F/Gas Mark 3.
  2. In a large bowl, mix together the flour, oats and coconut.
  3. Tip the butter, golden syrup and sugar into a medium-sized saucepan and, stirring constantly, melt over a low heat.
  4. Add the dry ingredients.
  5. Mix together the bicarbonate of soda and hot water, and add to the mixture.
  6. Stir everything together until combined, then shape into walnut sized balls.
  7. Pat each ball down slightly on to the lined baking trays, leaving a 5cm gap between each.
  8. Bake on the middle shelf of the preheated oven for 10 minutes until slightly spread and golden.
  9. Leave to cool on the tray for 5 minutes before transferring the cookies to a wire rack to cool completely.