Josh Emett’s 2026 Crunchy Anzac Biscuit Recipe

Method

1. Preheat your oven to 170°C (340°F). Line a baking tray with baking paper.

1. In a small saucepan, warm the golden syrup over low heat. Remove from heat and let it cool slightly.

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

1. In a large mixing bowl, combine the dry ingredients: Harraways rolled oats, caster sugar, desiccated coconut and plain flour.

1. Pour the golden syrup mixture into the bowl of dry ingredients, add the cold diced butter, and rub together until the butter is well combined.

1. Take spoonfuls of the mixture and roll them into balls. Place them on the prepared baking trays and flatten with a fork. Sprinkle with sea salt.

1. Bake in the preheated oven for about 16–18 minutes, or until the biscuits are a deep golden brown.

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