Thursday, April 2, 2009

Anzac Biscuits - the original recipe

Its grey and overcast in Sydney. Perfect weather for baking. And with Anzac Day approaching why not make a few batches of Anzac biscuits ?
I have been using this delicious Anzac biscuit recipe since I was 13 years old. It comes from my tattered home economics school cookbook circa 1980 "Cookery the Australian Way'. I still remember Mrs Thorne's verdict on my first batch, "Never mind Indira - baking's not for everyone".

Ingredients: Remove Formatting from selection

2 cups (180g) rolled oats
1/2 cup (110g) 1A sugar
3/4 cup (100g) plain flour
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
1/2 cup (125g) butter, melted

Set oven at 160 degrees. Mix oats ,sugar and flour. Mix golden syrup, soda and boiling water. While frothing add melted butter and pour into dry ingredients. Mix thoroughly. Drop in spoonfuls on to a tray allowing room for mixture to spread. Bake at 160 dgrees 18-20 minutes. Cool on cake cooler.


  1. Aahh yes...well-picked up Phoebe. 1A sugar is the very old-fashioned name for normal white sugar. Indira

  2. Hmm, I used this recipe today from my 1989 copy (it's still my go to cookbook) and th oats have been reduced to 1 cup while everything else remains the same. Gives a wetter batter I guess. Still taste good though!