Anzac Biscuits

thumb_DSC_1149_1024Anzac Day is a day of remembrance in Australia and New Zealand. It was originally to honour the members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli against the Ottoman Empire during World War I. Anzac biscuits were supposedly sent by wives to soldiers aboard because the lack of egg meant that they did not spoil easily and travelled well.

Having lived and grown up in Singapore, I have not had many Anzac Biscuits (Which I have learnt, are strictly NOT to be called cookies). I do understand that people are passionate about the kind of biscuits they do like. Some like their’s crisp while some are more partial to chewy biscuits. Taylor likes his “somewhere in-between”.


My recipe uses pretty traditional ingredients. Although based on my research coconut was not added to Anzac Biscuits till post 1920s. Oats are one of my favourite ingredients to work with while being incredibly healthful. Here are some differences between my recipe and others:

  • Much less sugar while still being sweet enough because sugar shouldn’t be all you taste in these warming biscuits
  • Wholewheat flour instead of white flour for the extra nutrition and fibre
  • Vegetable spread for the lactose-intolerant friends although you can use butter if you wish
  • Honey instead of golden syrup because that is what I keep in my kitchen


Despite not having these much as a child, they are extremely comforting. They make the house smell so subtly amazing and that luscious flavour and taste is stunningly familiar. With the long weekend coming up, why not make some of these instead of buying them from the shops. They could not be easier, but better still, they make your home smell amazing. I hope you have a good weekend. Lest we forget.



Anzac Biscuits

Category: Snacks, Sweet treats

Servings: 19

Anzac Biscuits


  • 1 cup wholemeal flour
  • 1 cup oats
  • 1/2 cup desiccated coconut
  • 1/4 cup caster sugar
  • 125g vegetable spread or butter
  • 2 tablespoons honey
  • 1 tablespoon water
  • 1/2 teaspoon baking soda


  1. Preheat oven to 170 degrees celsius
  2. Heat butter, sugar and honey in a saucepan on low heat till all butter is melted
  3. Mix baking soda with water
  4. Remove saucepan from heat and add baking soda mixture
  5. Stir in oats, coconut and wholemeal flour
  6. Roll 1 tablespoon amounts into balls and flatten on a lined baking sheet
  7. Bake for 12 minutes or until golden, rotating your baking sheet halfway through

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