Anzac biscuits with salted rosemary

A twist on the classic Anzac biscuit recipe.

Looking for a more classic Anzac biscuit recipe? You’ll find a chewy Anzac biscuit recipe here. Or a crunchy Anzac biscuit recipe here.

For ways to incorporate this classic biscuit or its flavours into a cake, crumble or slice, visit our Anzac biscuit recipe collection.



1.Preheat oven to 170C. Line two large oven trays with baking paper.
2.Combine oats, flour, sugar and coconut in a medium bowl. Place butter and golden syrup in a medium saucepan; stir over low heat until butter melts. Combine bicarb and 2 tbsp boiling water in a cup; add to butter mixture then stir into dry ingredients until well combined.
3.Roll 1½ tablespoons of mixture into balls (see Notes) then place on trays 5cm (2in) apart. Press down lightly and sprinkle with salt and rosemary.
4.Bake biscuits for 16 minutes or until golden brown, swapping trays halfway through cooking, or until deep golden. Cool on trays.
5.Storage: Anzac biscuits will keep in an airtight container at room temperature for up to 1 week but will soften slightly.

To make scooping and shaping faster, scoop mixture into a 1/4 cup measure then cut the mixture in half. If you prefer crisper Anzac biscuits flatten them a little more and bake for an extra 1-2 minutes.


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