ANZAC biscuit recipe

Remembering and honoring our ANZAC heroes with a unique twist on the classic ANZAC biscuit recipe – sweetened with golden honey instead of golden syrup. 


  • 175g Unsalted butter, cold from the fridge is fine (see note about butter quantities, salted butter also works great here)
  • 40g honey or golden syrup 
  • 30g water
  • ¾ tsp baking soda
  • 135g all-purpose flour
  • 50g desiccated coconut
  • 110g Old-fashioned oats (Rolled Oats)
  • 130g light or dark brown sugar
  • 90g white sugar
  • ½ tsp salt



  1. Preheat the oven to 160°c. Line two baking sheets with baking paper.
  2. Place all the butter in a medium saucepan over medium heat. Melt the butter and continue to cook, swirling the pan regularly, until the butter foams and turns golden brown (should take 3-4 minutes) Transfer to a bowl and allow to cool a little.
  3. Weigh 135g of the brown butter and place into a small saucepan. Add the Honey and water, and place over a low heat, stirring frequently, until smooth and melted together.
  4. While the wet ingredients are heating up, in a large bowl, combine the flour, coconut, oats, brown sugar, white sugar, and salt. Mix until full incorporated.
  5. Once the butter and honey combination is well-combined and smooth, turn off the heat and stir in the baking soda (it will foam up a little). Pour into the dry ingredients and blend well by mixing with a spatula.
  6. Roll pieces of the mixture into 2-Tbsp-sized balls. On the baking sheets, space the balls equally.
  7. The cookies should bake for 14 to 15 minutes, or until golden brown and firm all the way around. 
  8. Remove the biscuits from the oven, and if preferred, form them into a circles using a big cookie cutter or a cup. They will harden as they cool on the trays
  9. Store biscuits in an airtight container when at room temperature. 


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