The Humble Anzac! Some like them chewy, some like them crisp – Either way, CSR has you covered, providing Aussies with sweetness for over 160 years. This is the only Classic ANZAC biccy recipe you will ever need.


125 grams butter, chopped

2 tablespoons golden syrup or treacle (see tips)

1/2 teaspoon bicarbonate of soda (baking soda)

2 tablespoons boiling water

1 cup (90g) rolled oats (see tips)

1 cup (150g) plain (all-purpose) flour

1 cup (220g) firmly packed CSR brown sugar

3/4 cup (60g) desiccated coconut


  1. Preheat oven to 180°C/350°F. Grease two large oven trays; line with baking paper.
  2. Stir butter and syrup in a medium saucepan over low heat until smooth. Stir in combined soda and the water, then remaining ingredients.
  3. Roll level tablespoons of mixture into balls; place 5cm (2in) apart on lined trays, then flatten slightly.
  4. Bake for 12 minutes or until golden. Cool biscuits on trays.

Spray your measuring spoon with a little cooking oil spray before scooping up the golden syrup; this will help prevent the syrup sticking to the spoon. Make sure you use rolled oats rather than quick-cooking oats as they will produce a different result. Store biscuits in an airtight container for up to 1 week.