A cake that is lovely, delicious, and easy. genuine comfort food When I’m pressed for time (when guests are expected or I’m itching for dessert), I make it. Additionally, apples and berries go great with this cake! Warm frozen yogurt is delicious.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 2 dozen |
Ingredients
- 1 cup quick cooking oats
- 1 cup white sugar
- 1 cup all-purpose flour
- ¾ cup flaked coconut
- ½ cup butter
- 1 tablespoon golden syrup
- 2 tablespoons boiling water
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet or line with parchment paper.
- Mix together oats, sugar, flour, and coconut in a large bowl. Set aside.
- Melt together butter and golden syrup in a small saucepan over low heat. Combine boiling water and baking soda in a small bowl, then add to melted butter mixture. Pour over oat mixture; mix until well combined. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
- Bake in the preheated oven until edges are golden, 18 to 20 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 174 mg |
| Sugars | 19 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe and wound up with one giant cookie. It spread into one half-sheet pan wafer
The recipe was extremely easy and it’s one I hadn’t tried before. The biscuits were chewy in the centre and nicely crisp around the edges. Those are the earmarks of a good Anzac biscuit. I did substitute half brown sugar for half of the white sugar and cut the cooking time to 11-12 minutes. The dough was a bit dry and crumbly so I added another tablespoon of golden syrup and 1 teaspoon of warm water. That did the trick! One of the nicest and easiest biscuits I’ve made in a long time. Also, I used desiccated coconut, not flaked. If you can’t buy the desiccated coconut put your flaked coconut in the food processor and give it a whirl or two. It’s just very fine bits of coconut. They blend better into the dough and release their flavour more readily.
I made this exactly as printed. I think it should have had 2 cups of oatmeal rather than the 1 as printed. It spread all over the pan and was a mess. I may save it to put over apple pie or ice cream. Other recipes for these cooks have 2 cups of oatmeal listed.
I made these to bring to a graduation party for my friends son who was moving to Australia with his Aussie girlfriend . I had never met her and wanted to make something thematic. I had never heard of these cookie/biscuits. After reading the reviews I was determined to make these as authentically as possible — a big part of that seemed to be using the “golden syrup”. Unfortunately, I was limited with time and the store I had a moment to get to didn’t have it. So I went with what a Google search told me was a same/same sub of honey. I also read the cooking time reviews here and settled on 10 minutes. These Hail Mary choices paid off and passed the taste test of not only the Aussie, but a Kiwi too! Highly recommend. Thank you for all the helpful reviews!
I ended up making these for an Australian-themed pot luck. I had never tried them before or heard of them before Googling Australian recipes, but I have to say that these cookies were delicious. I ended up ordering the golden syrup from an online retailer because I wasn’t sure I’d be able to find it locally, which worked out just fine. I did read through the reviews before making these, and I’m glad I did, because I flattened the cookies before baking with the bottom of a measuring cup and only baked them for 10 minutes, and I feel they were perfect. They were slightly crispy around the edges and softer in the center, but not too soft. They didn’t crumble apart or anything. I think if I’d cooked them the full time, the bottoms and edges might have gotten too browned.
I made this and it was delicious! You can substitute golden syrup with honey or molasses.
I made these just as the recipe is written, no changes at all. Sorry, but I did not care for the taste or texture. I won’t be making again.
Very delicious! If you like coconut and oats, this is a keeper. Very easy cookie to make. I did cut down on the sugar to 1/2 cup, made the golden syrup which turned out to be very thick; I boiled it too long. I had to heat the spoon to scoop some out. LOL! After that it was easy. I added 1 Tbsp of hot water because it was too crumbly and dry, used OF oats instead of the quick ones. My bake time was 11-14 minutes.
These are delicious and easy! I added a teaspoon of vanilla to the pan of syrup mixture, added a nice flavor. I also only cooked them for 10 minutes and they were a moist cookie. I will definitely make them again!
Loved these cookies! Easy and very popular with everyone in my family!
I made these yesterday reducing the sugar down to 3/4 c and I used unsweetened coconut. I used a small cookie scoop, baked them for 9-10 minutes. When they were warm they were crunchy soft. When they were cooled they were crunchy chewy. YUMMO!!!! They are now on the fave list …Thank you Sharon.
I followed the recipe exactly (had to use light corn syrup) and they were so good. I am sharing the cookies and recipe with my friends.
First time baking this. I followed the recipe exactly. Made my own golden syrup. Cookies (biscuits) are light and crunchy. I see others didn’t cook the full time and cookies are chewy. May try that. There’s a version on the site for these cookies with ginger. Sound perfect – I’ll try those next.
Real Anzac biscuits like my gran used to make. I love this recipe.
Most of the recipes from Europe that I saw used brown sugar, so I used that instead of white sugar. Also, since I couldn’t get golden syrup, I substituted dark corn syrup. I made some of the dough as energy bars, as I am a hiker and camper. I skipped the coconut (not a fan, and European recipes said it was optional). I am considering using the recipe to make my own energy bars for hiking, adding slivered almonds and Quinoa to boost the protein content.
I made a double batch of these biscuits yesterday. The temperature was too hot and cooking time too long per recipe, I think. I checked on them & took them out after 15 mins. as they were burnt. For cooking the 2nd batch, I reduced temp to 325°F and checked on them after 10 mins., added 2 more, then turned off oven, as edges were getting too brown, and let sit in oven for another 2 mins. I thought 2 cups of sugar too much, even for the double batch, so reduced it to 1.5 cups (3/4 C for this recipe). Second batch much better. My Mum used to make these years ago in Ireland, so my making them yesterday brought back some lovely memories of my Mum. They are very good, and crispy. We are eating the burnt ones!!
This amateur Aussie ex-Pat baker made this cookie…. and voila, not the prettiest BUT highly edible, dare I say, really tasty!
I loved the chewiness of this cookie. I will definitely make again. My New Zealand friend assured me that they could be baked longer and be browner and still be chewy.
These cookies are addicting! The only changes I made was to substitute honey for the golden syrup and increase coconut to 1 cup. Baked at 325 for 12 minutes and they came out perfect!
Used less sugar (I always do), full cup coconut (read in reviews that original recipe calls for 1 cup). I think the recipe said to put them on the baking sheet 1 teaspoon at a time. I did tablespoon. Teaspoon is too small. My Australian husband said they were the real deal 🙂
I followed the recipe exactly. Based on other reviews and dryness of the batter I flattened the spoonfuls of dough into cookie shapes and they did not flatten further while cooking. Also- in my oven at 350 they were done in 10-12 minutes. They are awesome- just what I was craving!