The only recipe you’ll ever need for
                                                                               Anzac Biscuits
  • 1¼ cups rolled oats
  • 1¼ cups plain flour
  • 1¼ cups BANBAN Coconut crunch
  • 1 cup caster sugar
  • 150g unsalted butter
  • 2 tblsps golden syrup
  • 1 tsp vanilla extract1 ¼ tsp bicarbonate of soda
  • 2 tblsps boiling water


Makes approx. 15

Prep 15 mins

Cook: 45mins

  1. Place oats, flour, coconut crunch and sugar in a large bowl. Stir to combine
  2. Stir butter, golden syrup and vanilla extract in a small saucepan over a low heat until melted. Remove from heat. Dissolve bicarbonate of soda in boiling water in a small heatproof jug. Stir into butter mixture.
  3. Pour butter mixture over oat mixture. Stir well until combined. Roll 2 tblsps of mixture into balls. Place about 7cm apart on three large oven trays lined with baking paper. Lightly press to flatten slighty.
  4. Cook biscuits, one tray at a time, in a moderately slow oven (160c) for about 15minutes, or until golden brown. Stand biscuits on oven trays for 10 minutes before transferring to a wire rack to cool.