ANZAC biscuits
Cook time: 
Total time: 
Anzac Cookie Recipe from the Australian Women's Weekly Big Book of Beautiful Biscuits. The banana coconut filling recipe is my own.
for the Anzac Cookies
  • 125g butter, chopped
  • 2 tbsp golden syrup
  • ½ tsp bicarbonate of soda
  • 2 tbsp boiling water
  • 1 cup (90g) rolled oats
  • 1 cup (150g) plain flour
  • 1 cup (220g) caster sugar
  • ¾ cup (65g) coconut (I used shredded coconut, not dessicated)
for the banana-coconut ice-cream
  • three bananas (enough to make about 2 cups of banana puree)
  • 1 tbsp coconut oil
  • ¼ cup shredded coconut
How to make it
for the Anzac Cookies
  1. Combine butter and golden syrup in a medium lab, stir over heat until the bitter is melted. Remove from heat.
  2. Combine the water and bicarbonate if soda in a cup and stir the mixture into the contents of the saucepan. Mix well. It will bubble and froth, so don't be alarmed if this happens.
  3. Add the remaining ingredients and mix well.
  4. Drop spoonfuls of the mixture about 4cm apart on greased oven trays or, if you are like me and can't deal with differently sized biscuits, roll tablespoons of the mixture between your palms to form balls then drop them onto the tray, pressing down slightly with two fingers to form a circle.
  5. Bake in a 150C oven for about 20 minutes, or until lightly browned. Cool slightly to firm up before serving.
for the banana-coconut ice-cream
  1. Peel the bananas, chop them up a bit and then freeze them in an airtight plastic bag.
  2. The next day, toss them in a blender or food processor along with the coconut oil. Pulverise until they're nice and goopy.
  3. Stir the shredded coconut through and pop it into a flat, lined baking tray. Cover the top with cling film and foil then put it back in the freezer until it is re-frozen.
  4. To make ice cream sandwiches, either cut circles out of the ice cream with a cookie cutter & sandwich or just scoop big hunks out and squish between a couple of freshly baked anzacs.
Recipe by onebitemore at