Anzac biscuits with ginger

    25 min

    Traditional Australian recipe, handed down from my mother. Her recipe has coconut and ginger in it which makes these especially good. Originally, these delicious bikkies were lovingly baked and sent in care packages to our soldiers at war.

    31 people made this

    Serves: 12 

    • 1/2 tablespoon bicarbonate of soda
    • 2 tablespoons boiling water
    • 1 tablespoon golden syrup
    • 125g butter
    • 250g porridge oats
    • 250g plain flour
    • 250g soft brown sugar
    • 250g dessicated coconut
    • 2 teaspoons ground ginger (or 1 teaspoon grated fresh ginger)

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas 4. Grease 2 large baking trays.
    2. In a small cup. Dissolve bicarbonate of soda in boiling water.
    3. Melt butter and golden syrup in saucepan on low heat; add dissolved bicarb.
    4. Combine dry ingredients in a large bowl, make a well in centre. Pour melted butter mixture into the well, stir to combine. Do not stir too much or mixture may become gluey.
    5. Place rounded, slightly flattened spoonfuls on the greased trays.
    6. Bake for 10 to 15 minutes or until golden brown.
    7. Cool on a wire rack slightly before serving.

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    Reviews in English (13)


    I think the quantities of ingredients should be checked on this. I spent about an hour trying to get it to stay together to bake, and added a bit more butter. I had to press the mix together with my hands. The results taste OK, but are more like cookies or cakes than biscuits. I have since found another recipe that uses only 100g of butter sugar and flour to 85g of oats and coconut. I will be trying those quantities next time.  -  08 Mar 2009


    This recipe needs taking down and checking. I followed it and ended up with a bowl of ingredients that would not come together. I had to add syrup, butter and water and have finished up with flapjack cookies.  -  16 Jan 2011


    This recipe can be very good, but the incorrect quantities let it down. I needed to add about four or five times as much butter and golden syrup to the mix to get it to combine properly, and even then the biscuits came out pretty dry. They tasted good, ultimately, but the recipe does need some work.  -  16 Dec 2011