Friday 3 November 2006 by Janda Gooding. No comments
George Lambert: Gallipoli and Palestine Landscapes, Miscellaneous

When I first arrived at the War Memorial in February 2005, I started to make these biscuits for the Art Section. Such a simple recipe and steeped with history!


  • 1 cup of plain flour
  • 1 cup of sugar
  • 1 cup of rolled oats
  • 1 cup of shredded coconut
  • 125 gms of butter
  • 1 tablespoon of Golden Syrup
  • 2 tablespoons of hot water
  • salt

Grease - or line with baking paper - a baking tray.

Preheat the oven to 180 degree C.

Combine the dry ingredients - flour, sugar, oats and coconut - add about half a teaspoon of salt. It's not essential but seems to give a richer more balanced flavour.

Melt the butter and golden syrup and add half of the water. (use the other tablespoon of water if the mixture ends up too dry)

Pour the butter mixture into the dry ingredients and mix everything together really well.

Drop desert spoons of the mixture onto the tray and flatten slightly with the back of the spoon. They will expand a bit so leave some space around them.

Bake for 10-15 minutes until golden, take out and let stand for a few minutes before putting on a wire rack to cool.

If your'e feeling adventurous, you can add other ingredients to make variations: strawberry Anzacs, lemon Anzacs and even white chocolate Anzacs all seem to work well.

Read more about ANZAC Biscuits.