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.

Annabel Langbein is a well-known New Zealand cook, food writer and publisher. She is also a regular radio guest and TV presenter, and has fronted her own TV series, Annabel Langbein. The Free Range Cook, which launched on TV One and now screens in over 90 countries. She is known for promoting fresh seasonal food and is a member of the Sustainability Council of New Zealand. Her new winter annual, Annabel Langbein A Free Range Life: Winter Goodness, will be available from supermarkets and book retailers nationwide from late April.