Anzac biscuits have been part of Australian and New Zealand kitchens for generations. Originally baked to send to soldiers overseas during World War I, they were made with ingredients that would keep well on long journeys.

Over time, they’ve become a symbol of home and remembrance, often baked around Anzac Day as a quiet way to reflect and connect.

This recipe from the Country Women’s Association of NSW keeps that tradition alive with a timeless mix of rolled oats, coconut and golden syrup.

Country Women’s Association (CWA) of NSW
Here’s our Anzac biscuit recipe from the CWA Cookbook.

CWA of NSW Anzac Biscuit Recipe

150g (1 cup) plain flour
220g (1 cup) sugar
100g (1 cup) rolled oats
90g (1 cup) desiccated coconut
125g butter
1 tablespoon golden syrup
2 tablespoons boiling water
1 teaspoon bicarbonate of soda

• Preheat the oven to 180 degrees C and lightly grease two baking trays.
• Combine the flour in a bowl with the sugar, rolled oats and coconut.
• Melt the butter in a saucepan with the golden syrup over medium heat.
• Combine the boiling water with the bicarbonate of soda and stir to dissolve.
• Add to the butter mixture and mix well, then stir into the dry ingredients until thoroughly combined.
• Drop teaspoons of the mixture onto the trays, allowing room for spreading.
• Bake for 10 minutes, or until golden brown.
• Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.