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ANZAC Biscuits - Keeping the spirit alive

24 Apr 2020

While ANZAC Day 2020 will be very different to what we’re used to, there’s some traditions we can still participate in, even from home.

That’s right – the baking and the eating of the ANZAC biscuits – lockdown can’t take that away from us. The origin and first inventor of the ANZAC biscuits is a highly contentious issue so, we’ll leave that right alone and just focus on the fact that from the 1920s onwards Australian recipe books nearly always included ANZAC biscuits, they’ve become synonymous with April 25th and they are yummy too.

Baking ANZAC biscuits is now a tradition placed among dawn services and parades (or Light up the Dawn this year) and two-up. Everyone has their own favourite recipe and preference for soft or crunchy. Because they contain no egg or dairy they are also a great choice to bake and take on your next camping trip – even if that is in the backyard for now.

This is the Holiday Haven team’s favourite recipe – it’s super easy to remember, to put together, and you can make them soft or crunchy – dependent on the baking time.


  • ½ cup rolled oats
  • ½ cup plain flour
  • ½ cup caster sugar
  • ½ cup dessicated coconut
  • 90g unsalted butter
  • 2 tab. golden syrup
  • 1 tab. boiling water
  • ½ tea. bicarbonate of soda



Pre-heat oven to 160 degrees

Combine the oats, flour, sugar and coconut in a bowl. In a small saucepan and over a low heat, place the butter and golden syrup and stir until melted. Stir the boiling water into the bicarb of soda and add to the butter – it will foam up (which in itself is kinda cool – like a science experiment). Add this mixture to the dry ingredients and stir until fully combined.

Add tablespoons of the mixture to a lined baking tray, evenly spaced as they will spread as the bake.

Bake for 8-10 mins (longer for crunchy).

These biscuits will keep in a sealed container for quite a while – if they don’t all get eaten while still warm from the oven.

Lest we forget.

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