A Biscuit That Have Long History Significance–ANZAC biscuits (澳纽燕麦饼干)



I am craving for some biscuits, some traditional and Western type of biscuits. Biscuits that can satisfy my sugar cravings and my hunger. After Chinese New Year in February, 2014, I have not prepare biscuits for at least 3 months. I thought I might searched for some recipes and try preparing it. I flipped my recipes book and I found this rolled oats biscuit. I know I will like it as all this while, I have been purchasing oatmeal biscuits in the supermarket.


The name amazed me. It was called ANZAC biscuits. Looking at the name, I will know that it is a biscuit originated from the continent of Australasia. In fact, this is a classic and traditional biscuit with a long historical background. After reading Wikipedia’s explanation, I have given more respect to this special biscuit. As per Wikipedia’s definition:


“An Anzac biscuit is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. “ (Source:  http://en.wikipedia.org/wiki/Anzac_biscuit)


Looking at the definition, one will note that one of the most important ingredients are rolled oats. Rolled oats are full of fibre and easily satisfy hunger. Another deeper look at the definition will note that the biscuits do not have any egg. It was written in some literature that eggs then were very expensive and that without eggs, the biscuits can be kept longer.

In this illustration, I have made the following changes:

  • As I am running out of rolled oats, I have substituted rolled oats with breakfast cereals (of course, will some rolled oats in it);
  • I have also substituted part of the sugar with brown sugar to get rid of my leftover brown sugar.


I have purposely mentioned the above changes as a respect to this traditional cookies and I believe that the recipes that I will shared later will yield readers a good batch of traditional ANZAC biscuits.


I like the biscuits very much. It is slightly on the sweet side and in this recipe, I have adjusted the sugar level to suit Singapore and Malaysian taste buds. It is crispy when it is cooled but as time went by, it becomes a bit chewy. In fact, I like this chewy texture. As I am using breakfast cereals that come with pecan nuts, I like the nuts as much as the others.



Recipe adapted from : Page 100 Essential Baking Books Murdoch Books 2000

Servings: Prepared about 18 – 27 (depending on size of cookies)


  • 125 grams of plain flour*
  • 140 grams of white sugar or brown sugar* (original recipe 160 grams)
  • 100 grams of rolled oats or breakfast cereal*
  • 90 grams of desiccated coconuts*
  • 125 grams of butter
  • 90 grams of golden syrup
  • 1/2 teaspoon of baking soda


The above is golden syrup I used. If you are reluctant to buy a big canned just for this purpose, you can substitute with runny honey, or corn syrup or maple syrup. However, the flavour will be slightly different.



  • Preheat oven to 180 degree Celsius. Lightly greased 2 baking trays.


  • Mix all dry ingredients marked with “*” in a mixing bowl, use a spoon to stir until well mix, make a well in the centre.

  • In a pot under low heat, melt the butter and add in the golden syrup until the butter have melted and mixture are smooth. Remove from heat.

PicMonkey Collage1

  • Meanwhile, dissolve the baking soda in one tablespoon of boiling water. Add immediately to the butter syrup mixture. It will foam instantly. Pour into the well of the dry mixture, use a tablespoon to stir until it is well combined. Drop a tablespoon of the mixture onto a baking tray leaving adequate space for expansion (For a standard baking tray, it will be about 12 per tray). Use a fork or hand to lightly flatten it.  Bake in the oven for about 20 minutes or until browned. Leave the cookies on the tray for 3 minutes before transferring to cool at the cooking rack completely. Store in an air tight container.



A simple classic recipe with great taste. If you used rolled oats and white sugar, your cookies will be slightly lighter. I have reduce the sugar in the content to suit the current taste buds. If you have a sweet tooth, you can follow the original recipe. In my humble opinion, such sweetness is deemed necessary to provide energy to the soldiers.


I felt bored and I have prepared some in square size, ha-ha. Is it not life is boring at times? Do give it a try. Hope you like the post today. Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


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8 thoughts on “A Biscuit That Have Long History Significance–ANZAC biscuits (澳纽燕麦饼干)

  1. That’s our local ANZAC biscuit though yours looks more yummy than the ones sold here. They are all over our supermarket shelves and not as buttery and shinny as your homemade ones. We just celebrated Anzac day last month. It’s a national holiday in Aussie and NZ and on such days, we have parades and wear poppies.

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