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Anzac Biscuits

  • Cooking time12 minutes
  • Prep time30 minutes
  • Servings24 portions
recipe image Anzac Biscuits


  • 100g (3 ½ oz) plain flour
  • 100g (3 ½ oz) soft brown sugar
  • 85g (3 oz) desiccated coconut
  • 115g (4 oz) rolled oats
  • 115g (4 oz) Stork 75% vegetable fat spread
  • 1 tablespoon golden syrup
  • 1 level teaspoon bicarbonate of soda
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Sift the flour into a large mixing bowl and add the sugar, coconut and oats.
  2. Melt the Stork and syrup in a saucepan.
  3. Dissolve the bicarbonate of soda in 2 tablespoons water and stir into the saucepan. Quickly stir the mixture into the dry ingredients.
  4. Place dessertspoons of the mixture onto greased baking sheets, allowing room for them to spread.
  5. Bake in a preheated oven at 180°C, 170°C fan, Gas mark 4 for 12-15 minutes.
  6. Leave to cool slightly before carefully removing to a wire tray. Leave to cool completely.