The best Anzac Biscuits ever!

ABC Honey Easy Anzac Biscuits

1 cup rolled oats

1 cup raw sugar

¾ cup desiccated coconut

1 cup plain flour, sifted

125 g butter, melted

2 tablespoons ABC Ironbark Honey

½ teaspoon bicarb soda

1 tablespoon boiling water


Preheat the oven to 180 degrees, no fan.  (If your oven is fan forced, drop it down to 160 degrees)

Line a baking tray with baking paper.

Place the oats, coconut, flour and sugar in a bowl, stir with a wooden spoon to combine. Melt the butter and honey in a saucepan over low heat.  In a separate bowl,  combine the bicarb and boiling water, then add this to the butter/syrup mixture.  It will probably foam up and increase in size.  That’s good. Pour this foaming mess into your dry mix and stir.

Once it’s all combined, roll into golfball sized balls, or, using a spoon, drop mixture onto trays, and press flat with a fork, spacing them about 6cm apart.

Bake for 15-20 minutes or until golden brown.  Sometimes if your oven is a bit uneven, like mine, you need to rotate the trays by 180 degrees halfway through baking so you get an even bake.

Cool on trays, or transfer to wire racks. 

Recipe courtesy of Queensland Beekeepers Assoc. and their Cooking With Honey recipe book.


Origins of the Anzac Biscuit

An Anzac biscuit is a sweet, hard tack biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter, honey, boiling water, and coconut. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War 1.

Many believed that the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation but early recipe books refer to them as Anzac Cakes being made by Australian and NZ women and commonly eaten at galas, fetes and other public events such as parades, where they were sold to raise money to support the war effort. 

A recipe for "Anzac Biscuits" appeared in the War Chest Cookery Book (Sydney, 1917) but was for a different biscuit altogether. The same publication included a prototype of today's Anzac biscuit, called Rolled Oats Biscuits. The combination of the name Anzac and the recipe now associated with it first appeared in the 9th edition of St Andrew's Cookery Book (Dunedin, 1921) under the name "Anzac Crispies". Subsequent editions renamed this "Anzac Biscuits" and Australian cookery books followed suit. 

However they developed, we should all be thankful as they are so yummy and extremely popular.