Josh Emett’s 2025 Classic Anzac Biscuit Recipe

Method

1. 1. Preheat your oven to 175°C (350°F). Line a baking tray with baking paper.

1. 2. In a small saucepan, melt the butter and golden syrup together over low heat. Stir until well combined, then remove from heat and let it cool slightly.

1. 3. In a small bowl, mix the baking soda with warm water, and then add it to the melted butter and golden syrup mixture. Stir well.

1. 4. In a large mixing bowl, combine the dry ingredients, Harraways rolled oats or Harraways extra creamy scotch oats, caster sugar, desiccated coconut, and plain flour.

1. 5. Pour the melted butter mixture into the dry ingredients bowl and mix until smooth and well combined.

1. 6. Take spoonfuls of the mixture and roll them into balls. Place them on the prepared baking trays, and flatten with your hand. Sprinkle with sea salt.

1. 7. Bake in the preheated oven for about 18 minutes or until the biscuits are a deep golden brown.

1. 8. Remove from the oven and allow the biscuits to cool on the trays for a few minutes before transferring them to a wire rack.