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$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 28/05/2024. See terms.
Photo of Anzac biscuits by WW

Anzac biscuits

Total Time
40 min
20 min
20 min


Rolled oats, dry

1½ cup(s), (135g)

Plain wholemeal flour

1 cup(s), (160g)

Shredded or desiccated coconut

1 cup(s), (80g)

Granulated stevia sweetener

½ cup(s), (110g)

Reduced fat oil spread

125 g

Golden syrup

2 tbs

Bicarbonate of soda

1 tsp


  1. Preheat oven to 180°C or 160°C fan-forced. Line 3 large baking trays with baking paper.
  2. Combine oats, flour, coconut and sweetener in a large bowl. Place spread, ¼ cup (60ml) water and syrup in a small saucepan and heat over medium-low heat. Cook, stirring, for 2–3 minutes or until melted and combined. Remove from heat and stir in bicarbonate of soda. Add to flour mixture and stir to combine.
  3. Roll tablespoons of mixture into balls and place on prepared trays, 6cm apart. Flatten balls until 5mm thick. Bake for 15 minutes or until golden and crisp. Set biscuits aside on trays for 5 minutes before transferring to a wire rack to cool. Serve.


TIPS: Store any leftovers in an airtight container for up to 4 days. It’s often easier to roll biscuit mixture into balls if you run your hands under cold water, then shake them until just slightly wet. This stops the mixture from sticking to your fingers.