Anzac biscuits with almonds and raisins

How do you like your Anzacs? Thin and crispy or chunky and slightly chewy? Here’s a great recipe by Annabel Langbeing.

Or try this Anzac cookie recipe from The Country Women's Association of NSW, first published in 1933.


1 cup rolled oats
1 cup flour
1 cup soft brown sugar
1 cup thread or desiccated coconut
½ cup slivered almonds (optional)
½ cup raisins (optional)  
2 tbsp golden syrup
125g butter
2 tbsp water
½ tsp baking soda


1. Preheat oven to 160°C and line at least 2 baking trays with baking paper.

2. Combine rolled oats, flour, brown sugar, coconut and almonds and raisins, if using, in a large bowl. Heat together golden syrup, butter and water until butter melts. Add soda, then mix into dry ingredients until well combined.

3. Roll mixture into balls slightly smaller than a golf ball and place on prepared trays, allowing room for spreading. Lightly flatten with a fork or damp fingers. Bake until golden (15-18 minutes). Allow to cool on trays (the biscuits will harden on cooling). 


Stored in an airtight container, Anzac Biscuits will keep for 2 weeks.