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Anzac Biscuits

Bake to Your Taste This Anzac Day

Whether you love crunchy or chewy, we've teamed up with Hayden Quinn to show you how to bake to your taste this Anzac Day with Uncle Tobys Oats.

Circle Hayden

By Hayden Quinn

min prep 20 min
min prep 12 min
serves 15 biscuits


1 ¼ cups of plain flour, sifted

1 cup Uncle Tobys Traditional Oats

½ cup caster sugar

¾ cup desiccated coconut

150g unsalted butter, chopped

2 tablespoons golden syrup

1½ tablespoons boiling water

½ teaspoon bicarb soda


Preheat oven to 170°C.

Place the flour, oats, sugar and coconut in a large bowl and stir to combine.

In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted.

Mix the bicarb soda with 1½ tablespoons boiling water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.

Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly.

Bake for 12 minutes or until golden brown.


If you love a chewy biscuit, bake for 10-12 minutes. If you love a crunchy biscuit, bake for 12-15 minutes.

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