The recipe you've been asking for.

So many have asked for this, so here it is. Based on my Grandma's Anzac biscuit recipe, but with a few, ahhh, modifications. this recipe makes 12 decent sized biscuits.


1 cup of standard flour
1 teaspoon of baking powder
3/4 cup of shredded coconut
3/4 cup of rolled oats
3/4 cup of cranberries
2/3 cup packed brown sugar
1/2 teaspoon of cinnamon

110 grams of butter
1 good tablespoon of golden syrup
2 tablespoons of water
1/2 teaspoon of baking soda


Prep a tray with baking paper and turn the oven on to bake at 180 degrees.

Chuck all the dry ingredients (except baking soda) into a largish bowl and use a spoon or fork to mix them. Don't bash them to bits, just make sure the brown sugar is broken down and the cranberries are separated.

Chop the butter into a pot with the golden syrup and water and warm over a medium heat. Don't let the combo boil. As soon as the butter is melted turn of the heat and tip in the baking soda. Stir it in (it'll froth up, but that's good) and then pour the whole lot into the dry ingredients.

Using the back of a tablespoon, stir it all together. Again - don't over mix. As soon as you have no dry flour visible, you're done.

Roll into good sized balls and flatten with a fork or fish-slice. Bake for about 12 - 14 minutes, depending on the oven.

Enjoy. They should last a couple of days in an airtight container.


  1. Awesome recipe Steve. Made it today with an added ingredient and called them Indo-Cranzacs, to honour the Indian soldiers who fought alongside the anzacs. I have posted a picture on breeze fb page. Thanks a bunch :-)

  2. Missed mentioning the ingredient, added sesame seeds. The biscuits tasted delicious

  3. i NEED the egg free fruit cake receipt that used to be on the website. HELP!!!

    1. Hey Emily. Try this: