ANZAC Biscuits with EVOO

  • Preparation: 15min
  • Cooking Time: 10min
  • Serves: 18


Dry Ingredients

– 180g Rolled Oats
– 150g Plain Flour
– 150 Raw Sugar or Caster Sugar
– 60g desiccated Coconut

Wet Ingredients

– 115g Golden Syrup
– 90ml Leccino Extra Virgin Olive Oil

Raising Agent

– 1 teaspoon Bicarbonate of Soda
– 2 tablespoons hot water


Step 1

Preheat oven 160°C. Line 2 large trays with baking paper.

Step 2

Place dry ingredients in a mix bowl to combine.

Step 3

Pour wet ingredients in a jug.

Step 4

Combine bicarbonate of soda with hot water and add to wet mixture. Stir.

Step 5

Pour wet mixture to dry mixture and stir combine. The mixture should be quite sticky.

Step 6

Form 18 small balls and place on prepared trays. Flatten balls into a disk and allow space to spread.

Step 7

Bake for 5 minutes. Remove from oven and use the back of a spoon to press to desired thickness and shape. Return to oven and bake for another 2 minutes or until golden brown.

Step 8

Cool on tray for 5 minutes and transfer to wire rack to cool completely (biscuits will harden once cooled and will be chewy in texture).