ANZAC Day (25 April) is more than a public holiday—it’s a moment to pause, reflect and say thank-you to the men and women who have served our nation. Few traditions capture that spirit better than baking ANZAC biscuits. First whipped up in home kitchens to send to soldiers on the front, these sweet, chewy biscuits have become a taste of Australian history—and the perfect hands-on activity for kids learning about service and sacrifice.
The Recipes
Below are the two earliest published versions. Pick your favourite or try both for a side-by-side taste test!
| 1926 Original (no coconut) | 1933 CWA Version (with coconut) |
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Ingredients • 2 cups rolled oats • ½ cup sugar • 1 cup plain flour • ½ cup melted butter • 1 tbsp golden syrup • 2 tbsp boiling water • 1 tsp bicarb soda |
Ingredients • 1 cup rolled oats • 1 cup sugar • 1 cup desiccated coconut • ¾ cup plain flour • 2 tbsp butter • 1 tbsp golden syrup • 1 tsp bicarb soda • 2 tbsp boiling water |
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Method 1. Mix dry ingredients. 2. Stir syrup, water & soda until frothy; add butter. 3. Combine wet & dry, drop teaspoons on a floured tray. 4. Bake in a slow oven (150 °C) 15–18 min. |
Method 1. Melt butter. 2. Dissolve soda in boiling water, add syrup & butter. 3. Fold liquid into dry mix. 4. Roll small balls, place on greased tray, bake in a moderate oven (160–170 °C) 12–15 min. 5. Cool on tray—they’re fragile while hot! |
Tip: Want chewier bikkies? Pull them out the moment the edges turn golden.
Serve, Store & Share
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Cool completely on a rack to lock in the crunch.
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Store smart: Slip baked biscuits into wide-mouth Ball Mason 1 L jars or Le Parfait Super 1 L terrine jar - airtight, pantry-pretty, and perfect for gifting.
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Commemorative gifting: Add a sprig of rosemary and a note: “Lest We Forget.”