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  • Writer's pictureSammi Zajko

ANZAC BISCUITS (with a Rosemary twist).

I think most Australian's share a deep sense of reverence on ANZAC Day. After dawn services have been attended and the Last Post has been played, why not make and enjoy a traditional (or not-so-traditional) batch of ANZAC biscuits?

Many years ago, my father bought me a cook book called "The Perfect Cookbook" by The Weekend Australian food columnist, David Herbert. It is one that sits in my kitchen and gets used often for basic, simple recipes! Despite every recipe being available to us on our devices, I still adore to use a hard cookbook. I am also currently teaching my 9 year old son to read and recreate recipes from cook books, so I love to use a hard copy for this!

So, I have created an adapted version of David's ANZAC biscuit recipe. His recipe is my bones, and from there, we play...

Please note that oats contain gluten, so this is not a gluten-free recipe, however, I substitued gluten-free flour, to lower gluten content, and keep the recipe wheat free.

Please also note; years ago, I read some of the best advice from real food advocate, Nina Planck. She suggested that whenever you see a recipe for a sweet dish requiring sugar, that you immediately halve the amount of sugar suggested. Personally, I do not have a sweet tooth (years of eating fermented foods will have that effect), so this suits me perfectly! I will often only add a quarter to a third of the sugar amounts suggested in a recipe. For this recipe, I halved the suggested sugar and golden syrup amounts. I also tend to substitute with healthier types of sugar such as rapadura sugar or coconut sugar.

You will need:

1 cup plain flour (I substituted with Orgran Gluten Free flour.)

1 cup rolled oats

1 cup desiccated coconut (I had coconut flakes in my pantry and they worked just fine)

3/4 cup sugar (David's recipe.) I used about half of this. I also used coconut sugar.


1/4 cup golden syrup (again, I used less than this, about half)

125g unsalted butter, cubed

1 teaspoon bicarbonate of soda

boiling water

Optional non-traditional additions (that i added)

half a cup of Hemple Australian hemp seeds

three stalks of rosemary from my garden, chopped finely

Other non-traditional options (that I didn't use this time, but might be fun for next time)

the zest of an orange or 1-2 drops of Wild Orange essential oil



chocolate chips


Preheat the oven to 180 degrees C. Line two baking trays with baking paper.

In a mixing bowl, add flour, oats, coconut, sugar and a pinch of salt.

Make a well in the centre.

Place the golden syrup and butter in a small saucepan. Stir over low heat until the butter has melted.

In a cup, dissolve the bicarb soda in a dash of boiling water and add to the butter mixture. The mixture will foam a little.

Pour the butter mixture into the well in the centre of the dry ingredients and stir with a wooden spoon until combined. Add a little extra water if the mixture is dry.

Drop tablespoons of the mixture onto the prepared trays. Bake for 12-15 minutes, or until golden brown. Allow to cool on the trays for a few minutes before transferring to wire racks to cool completely. Store in an airtight container for up to 2 weeks. Freezes well.

~Lest We Forget~

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