Dinner with Shann

Tried and Tested Anzac Cookies

Yield: 20-24 cookies

This is one of my favourite family recipes, tried and tested by generations of bakers in my family. I made these Anzac cookies recently for a work morning tea. It was nearly the 25th April, so I thought it would be perfect timing. I had so many people commenting on the wonderful consistency of the cookies – chewy, crunchy and moist. Exactly how they should be. I have made these cookies many, many times using both gluten free and normal flour. They are so yummy, and in my slightly biased opinion, the best ANZAC cookie recipe I’ve ever found. Happy baking!


  • 1 cup rolled oats (the wheat free version in the health food aisle)
  • ½ cup gluten free self raising flour (non GF will also work)
  • ½ cup plain flour
  • ¾ cup dessicated coconut
  • ¾ cup white sugar
  • 2 tbsp boiling water
  • 2 tbsp golden syrup
  • ½ tsp bi carb soda
  • 60g butter (+ a little extra)

Please note: Some of the recipes on this website are not strictly low FODMAP, please be mindful of your own tolerances and refer here for more detailed information.


  1. Preheat the oven to 180 degrees Celsius (160 degrees Celcius if using fan-forced).
  2. Line two trays with baking paper.
  3. Combine the dry ingredients.
  4. Melt the butter and syrup in the microwave.
  5. Dissolve bi carb soda in boiling water, and add to the melted syrup and butter.
  6. Add to the dry ingredients and mix well. The mixture should be moist – a good way to test is to see whether you can squeeze a handful of the mixture in your hands and it should hold its shape. Usually I always find I need to add some more butter and/or a splash of water.
  7. Roll small handfuls of the mixture into balls and place evenly spaced on the trays. You may need to do several batches, depending on how large your trays are.
  8. Flatten the balls with a fork and place in the preheated oven for 15 minutes. Cook until golden brown!
  9. When you remove the cookies from the over they will be soft. They will crisp up at they cool. Once cooled, remove from trays and enjoy!

Shann’s tips:

  • You must use baking paper, otherwise the biscuits will stick to the trays!
  • Make sure you give each biscuit a fair bit of room to expand – do not put the biscuits too close to each other on the tray.
  • Add a little bit of extra melted butter and/or water to the mixture, to ensure it is moist and not too crumbly!
  • This recipe makes the BEST cookie dough!

Shann’s facts:

  • The original Anzac cookie was not sweet at all. Rather, it was a savoury hardtack biscuit (also known as an Anzac tile or wafer) that was used in soldiers’ ration packs as a substitute for bread.

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