A taste of tradition: Carol's timeless ANZAC biscuit recipe

For Carol, baking ANZAC biscuits isn’t just about following a recipe - it’s about honouring tradition. The Ryman retirement village resident has been using the same recipe for over 50 years, ever since she received it on her hen’s night in 1967, tucked inside a brand new washing basket with pegs.

It came from the Edmonds Cookery Book (1967 edition), and it’s the only ANZAC biscuit recipe she’s ever used. Over the decades, Carol has baked it countless times, filling her home with the sweet scent of oats, coconut, and golden syrup.

Here’s the recipe she swears by:

Ingredients

2 oz (56 grams) flour
3 oz (85 grams) sugar
1 cup desiccated coconut
1 cup rolled oats
2 oz (56 grams) butter
1 tablespoon golden syrup
½ teaspoon baking soda
2 tablespoons boiling water

Click on Tab 2 for the method.

Method

Mix together flour, sugar, coconut, and rolled oats.
Melt butter and golden syrup together.
Dissolve baking soda in boiling water and add to the butter mixture.
Make a well in the dry ingredients and stir in the liquid.
Drop spoonfuls onto a cold, greased tray.
Bake at 350°F (175°C) for 15–20 minutes, until golden.

Learn more about life at Ryman

by Sieska Conyngham | Apr 14, 2025

A taste of tradition: Carol's timeless ANZAC biscuit recipe

A taste of tradition: Carol's timeless ANZAC biscuit recipe

Ingredients

Method

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