Anzac Biscuits

The recipe


  • 6 ozs. (or 170 grams) butter
  • 3/4 cup sugar
  • 1 cup flour
  • 2 cups "John Bull" (or rolled) oats
  • 1 teaspoon treacle or golden syrup or honey
  • 1 level teaspoon carb. soda
  • 2 tablespoons boiling water


  • Put butter and treacle together, and melt them
  • Dissolve soda in the boiling water, and add it to the butter and treacle
  • Mix flour, oats and sugar together; pour butter and treacle on it
  • Mix all together, and drop on to a well-greased oven tray, in dessertspoonfuls, leaving a good space between them, as they spread very much.
  • Bake in a slow oven for 20 to 25 minutes

Notes for a modern kitchen

Most modern ANZACS use 'golden syrup' or 'light treacle' rather than heavy treacle.
How an individual likes an ANZAC biscuit comes down to personal taste. Some people like them big, thin and chewy, others like them plump and soft (more like a 'cookie'). What you want to avoid is crunchy and burned. To get the former, make them slightly flatter and bake for a bit longer. To have them more like a cookie, keep them in a ball and bake for less time.