Every family has a time-worn Anzac biscuit recipe that has been passed down through the generations. The biscuits were commonly eaten at galas, fetes and other events where they were sold to raise money to support the war effort; at the time, they were often called “soldier’s biscuits”.

The team behind the online community Over60 has produced a cookbook featuring a collection of tried-and-true recipes shared by their members, including classics such as Mum’s Sweet Brisket, The Perfect Scones, and this recipe for Anzac biscuits. Edited by Alexandra O’Brien, The Way Mum Made It includes more than 175 recipes and the stories behind them.

ANZAC biscuits

This is my grandmother’s recipe for Anzac biscuits. Her name was Mary Sara Cecilia Saville and she was born in the late 1800s.

 This recipe was passed down to her daughter Joan (my great grandmother), who was born in 1919 who then passed it on to her daughter Pamela (my grandma), born in 1948. 

– Pamela Morgan

Ingredients

‘The Way Mum Made It’ by Alexandra O’Brien, $24.99, HarperCollins.

1 cup plain flour
1 cup caster sugar
1 cup rolled oats
1 cup desiccated coconut
125g unsalted butter
1 tablespoon golden syrup or treacle
2 tablespoons boiling water
1 tsp bicarbonate of soda

Method

Preheat the oven to 180°C. Lightly grease two baking trays.

Combine the flour in a large bowl with the sugar, rolled oats and coconut.

Melt the butter and golden syrup in a saucepan over low heat.

Combine the boiling water with the bicarbonate of soda and stir to dissolve. Add to the butter mixture and mix well, then stir into the dry ingredients until thoroughly combined.

Drop teaspoons of the mixture onto the trays, allowing room for spreading. Bake for 10 minutes, or until golden brown. Allow to cool on the tray for a few minutes before transferring to a wire rack to cool.

Makes 20