Kit’s Anzac Biscuits

High in fibre, and half the sugar of usual Anzac biscuits these bickies are made with wholemeal flour. Wholemeal flour tends to take up more of the wet ingredients and can make the biscuit dryer, but this recipe compensates for that.

While Anzac biscuits are an Australian tradition – you can add sultanas or even chopped nuts for more flavour. Either way these a wonderful for taking on bush walks or similar as they are filling and the oats are a good slow burn of energy (probably why they sent them to the soldiers in WW1.)
Makes 40


  • 3 cups rolled oats
  • 3⁄4 cup raw sugar
  • 2 cups wholemeal flour
  • 2 cups desiccated coconut
  • 250g butter
  • 1 cup golden syrup
  • 2 eggs
  • 2 teaspooons baking soda


  1. Mix dry ingredients in a large bowl.
  2. Melt the butter and golden syrup; add the beaten eggs to the slightly cooled mixture.
  3. Pour wet ingredients into dry mixture, mix well.
  4. Take tablespoon sized balls into the palm of your hand, roll and squash.
  5. Place on baking paper on a baking tray.
  6. Bake in fairly hot oven (200°C) for 10 – 12 minutes.
  7. Watch carefully as they can burn quickly.

Photo Credit: David Lyons