An oldie but a goodie.  There is always an argument in our house on whether you like a chewy or crunchy Anzac biscuits.  I love mine chewy, hubby loves them crunchy.  So one tray I always cook for a minute longer.  These are a wonderful addition to lunch boxes or just with a cup of tea or coffee.

I have drizzled some white chocolate over the top for a little extra sparkle.


1 cup rolled oats

1 cup coconut

1 cup plain flour

1 1/2 teaspoons bicarbonate soda

2 tablespoons boiling water

1 cup of sugar

120g butter

1 1/2 tablespoon golden syrup

60g white chocolate melts (or chocolate of choice)

Preheat you oven to 160C

Combine rolled oats, sifted flour, sugar and coconut in a large bowl.  Combine butter and golden syrup in a saucepan, stir over a low heat until melted.  Mix the bicarb soda with the boiling water, add to the melted butter mixture, be careful as it will bubble up.  Add the melted mix to the flour and stir really well until combined.

Using a small ice cream scoop, scoop walnut size balls of mixture onto a lined cookie sheet; allow room to spread – place 9 biscuits on the tray.

Bake for around 18-20 minutes until golden brown.  Loosen the biscuits off the tray while still warm.

Once cooled – drizzle some melted chocolate over the top if you want some extra bling.

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