Giant Anzac biscuits

Whether you love them chewy or crunchy, this versatile Anzac biscuit recipe is perfect! Just adjust the cooking time for your preferred bikkie and you'll have a new go-to recipe for every Anzac Day.

  • 10 mins preparation
  • 15 mins cooking
  • Makes 8
  • Print


Giant Anzac biscuits
  • 1 cup rolled oats
  • 1 cup plain flour, sifted
  • 1 cup desiccated coconut
  • 1 cup brown sugar
  • 1/2 cup unsalted macadamias, chopped
  • 125 gram butter, chopped
  • 1 tablespoon golden syrup
  • 2 tablespoon boiling water
  • 1 teaspoon bicarbonate of soda
  • 50 gram dark chocolate, melted


Giant Anzac biscuits
  • 1
    Preheat oven to 180°C. Lightly grease and line 2 oven trays with baking paper.
  • 2
    In a medium bowl, combine rolled oats, flour, coconut, brown sugar and macadamias.
  • 3
    In a small saucepan, stir butter and golden syrup together on low heat until melted.
  • 4
    In a small jug, combine boiling water and bicarbonate of soda. Stir into butter mixture. Pour into dry ingredients.
  • 5
    In two batches, using 1/4 cups of mixture at a time, roll into balls. Arrange on trays, 4cm apart (see tip). Flatten gently with fingertips or a fork. Bake for 15-20 minutes for chewy biscuits or 20-25 minutes for crisper biscuits. Cool on trays for 5 minutes before transferring to a wire rack to cool completely. Drizzle with melted dark chocolate, if liked.


You must allow room between each uncooked biscuit to allow for spreading.

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