Baking & desserts
Anzac biscuits
Chewy-crisp golden Anzac biscuits made the classic way with rolled oats, coconut, golden syrup and butter — a much-loved Australian bake.
- 40 min · 15 min hands-on
- Serves 20
- 2 large baking trays, baking paper, small saucepan
- Contains milk, wheat, gluten
- Vegetarian
- Snack
One serve gives you
Daily needs: Female 31–50- Protein 2 g · 4%
- Carbs 17 g · 48%
- Fat 8 g · 47%
- Fibre 1 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 20 servings. Per-serve nutrition stays the same.
- 90 g
- 150 g
- 150 g
- 65 g
- 125 g
- 50 g
- 2.5 g
- 40 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 40 min- Heat the oven to 160°C conventional (140°C fan) and line two large baking trays with baking paper. In a large bowl, combine the rolled oats, plain flour, brown sugar and desiccated coconut.
- Melt the butter and golden syrup together in a small saucepan over low heat, stirring until smooth. Mix the bicarbonate of soda with the boiling water, then stir it into the butter mixture off the heat; it will foam up.
- Pour the foaming butter mixture into the dry ingredients and mix until everything is evenly moistened. Roll level tablespoons of the mixture into 20 balls and place them on the trays about 5 cm apart, then flatten each slightly with your fingers.
- Bake one tray at a time on the middle shelf for 15–18 minutes, until deep golden and spread; they will still feel soft and firm up as they cool. Bake a minute or two less for chewier biscuits.
- Leave on the trays for 5 minutes, then move to a wire rack to cool completely. One biscuit is a serve. Store in an airtight container for up to a week.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 2 g · 4%
- Carbs 17 g · 48%
- Fat 8 g · 47%
- Fibre 1 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Calculation limitations
- Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
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Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.
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About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- Rolled oats: Whole-recipe edible weight.
- Plain flour: Whole-recipe edible weight.
- Brown sugar: Whole-recipe edible weight.
- Desiccated coconut: Whole-recipe edible weight.
- Salted butter: Whole-recipe edible weight.
- Golden syrup: Whole-recipe edible weight.
- Bicarbonate of soda: Whole-recipe edible weight.
- Boiling water: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Rolled oats: Oats, rolled, uncooked
- Plain flour: Flour, wheat, white, plain
- Brown sugar: Sugar, brown
- Desiccated coconut: Coconut, grated & desiccated
- Salted butter: Butter, plain, salted
- Golden syrup: Syrup, golden
- Bicarbonate of soda: Baking soda (bicarbonate), dry powder
- Boiling water: Water, tap