Traditional ANZAC Biscuits Recipe

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“This recipe needs no introduction… it’s a traditional family favourite.

While cooking, I was thinking about the Soldier Settlers that came and settled here on Kangaroo Island at Parndana. Steve’s Grandfather was a soldier settler and his Dad, ‘Jongle’, has many stories to tell of life in the camp and growing up here. When they had a 70-year reunion, I baked over a hundred of these biscuits using this recipe for the celebrations.”

– Lucy Morgan


Serves 20-30

Prep Time 10-15

Total Time 20


1 cup Kangaroo Island ‘Rolled’ Oats
3/4 cup sugar
1 cup shredded coconut
1 cup plain flour
155g butter
3 tablespoons golden syrup
1/2 teaspoon bi-carb soda
2 tablespoons hot water


  1. Preheat oven to 175 degrees celsius.
  2. Combine oats, sugar, coconut and flour in a bowl.
  3. Melt the butter and golden syrup in a saucepan over low heat.
  4. Mix the water and bi-carb soda together, add to the melted butter and mix through the dry ingredients.
  5. Roll the mixture into 50c-piece sized balls and space them out on a lined oven tray. Make sure there at least 3cm between each ball as they will expand while cooking.
  6. Cook until lightly coloured (approximately 12–15 minutes). Cool on the tray and then store in an airtight container.
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