Bake a batch of Anzac biscuits, then check out our porridge oat cookies, banana oat cookies, digestive biscuits, snickerdoodles and more biscuit recipes.


  • 150g unsalted butter
  • 100g golden caster sugar
  • 50g golden syrup
  • 1tsp bicarbonate of soda
  • 100g desiccated coconut
  • 100g plain flour
  • 100g oats


  • STEP 1

    Line a large baking sheet, or two medium baking sheets, with baking parchment. Heat the oven to 180C/fan 160C/gas 4.

  • STEP 2

    Melt the butter, sugar and syrup together in a pan. Mix the bicarb with 2 tbsp boiling water, and stir into the sugar and butter mixture. Remove from the heat, then stir in the remaining ingredients with a pinch of salt, to make a stiff dough.

  • STEP 3

    Using two spoons, put heaped tablespoons of the mixture onto the prepared tray, well spaced apart as they'll spread quite a lot.

  • STEP 4

    Bake for 8-10 minutes until golden brown and crisp – 8 minutes for chewy biscuits and 10 minutes for crisper biscuits with a slight snap. Leave to cool on the trays until they firm up.

Find more great bakes using oats

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Anna GloverSenior food editor

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