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Lambert’s Anzac Biscuits
A Lambert Produce Recipe

Lambert’s Anzac Biscuits Recipe

The traditional Anzac bikkie is usually a simple mixture of flour, oats, golden syrup, dessicated coconut, sugar, butter and bicarbonate of soda. The original recipe, like most historical recipes, is a little harder to pin down.The first recorded recipe for ‘Anzac biscuits’ is completely different to modern Anzacs, though other very similar recipes existed under names like “rolled oat biscuits” and “soldier’s biscuits” in cookbooks during the early 1900s. They range from super-chewy to mega-crisp. They’re buttery, with the smoky warmth of golden syrup and the fragrance of coconut and oats throughout. They’re totally delicious, and perfect to dunk into a cup of tea or coffee (whether it’s been perked up with a splash of rum or not). + If you can’t find golden syrup, you could use ⅓ cup (80ml) maple syrup instead.





  • 2 cups (180g) rolled oats
  • 1 cup (150g) plain flour
  • 2/3 cup (150g) caster sugar
  • 3/4 cup (60g) desiccated coconut
  • 1/3 cup (115g) golden syrup
  • 125g unsalted butter
  • 1 tsp bicarbonate of soda (baking soda)
  • 2 tablespoons hot water


1. Preheat oven to 160°C (325°F). Place the oats, flour, sugar, and coconut in a bowl and mix to combine.

2. Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until melted. Combine the bicarbonate of soda with the water and add to the butter mixture. Pour into the oat mixture and mix well to combine.

3. Place tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper and flatten to 7cm rounds, allowing room to spread.

4. Bake for 8–10 minutes or until deep golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely. Makes 35.