edmonds anzac biscuits recipe

July 30, 2007 at 11:00 am 5 comments

On Friday morning when I got up I realised that we really didn’t have anything tasty to have with our morning coffee. Since it was only about 8:30am and my Mr was still in bed, I decided I had time to bake a little something.

The butter supply was looking a bit paltry, and having received the Mr’s request for French toast the night before, I knew that I had to save the two eggs that were in the fridge. I started looking through the Edmonds cookbook, trying to find recipes calling for not too much butter and no eggs. I’m finding the Edmonds more and more useful lately – several times I’ve tried recipes from it for the first time, and the results are always perfect. The ingredients are basic, the methods are simple, the end-products are delicious.

The edition of the Edmonds cookbook that I have is from 1962, and I’m sure that the new editions are even better but except for the odd measurement (the whole ‘teacup’ thing is a bit archaic), it’s been serving me well.

The recipe for Anzac biscuits caught my eye, so that was what I made. Here’s the recipe:


  • 2 oz flour
  • 3 oz sugar
  • 1 teacup coconut
  • 1 teacup rolled oats
  • 2 oz butter
  • 1 tablespoon golden syrup
  • 1 teaspoon soda
  • 2 tablespoons boiling water


Mix together flour, sugar, coconut, and rolled oats. Melt butter and golden syrup.  Dissolve soda in the boiling water and add to butter and golden syrup. Make a well in the centre of the flour,
stir in the liquid. Place in spoonfuls on cold greased trays. Bake 15 to 20 minutes at 350F.

simmer down notes:

  • I couldn’t be bothered researching on the internet for exactly how much a teacup is in modern measuring language. There is a vaguely helpful comparison table at the beginning of the book that led me to the fairly logical conclusion that a teacup is basically a bit less than a regular cup. I guess I measured about four-fifths of a cup for the teacup measures.
  • I didn’t use proper rolled oats. We have quick-cooking oats in the cupboard, and they worked in the recipe.
  • The coconut I used was very dessicated, and sweetened. I think that was probably the right stuff.
  • Maybe because my oven isn’t calibrated correctly, these cooked very quickly. I heated the oven only to about 160-170 – it tends to get too hot – and they only took 10 minutes to get dark on the bottom, and crisp.

Entry filed under: cookies and biscuits, eating, recipe.

a very delicious dinner it’s alive!

5 Comments Add your own

  • 1. Arik  |  July 30, 2007 at 4:45 pm

    Your “Mr” has a name you know !
    He is the one who did the dishes – remember? yes. That one 😛
    BTW, Great cookies – totally worth doing piles and piles and piles of dishes

  • 2. Carol  |  August 26, 2009 at 5:06 pm

    You have a 1962 Edmonds cookbook. It might be the one that has a recipe I am really keen to have. My 35 year old son came home tonight and asked for a cake recipe that he would have last seen or eaten when he was 10 or so. He want’s to make it for a friend for her birthday.

    It is what I call a caramel cake. I am pretty sure that it had a shortcake base, the caramel was made with condensed milk and I am sure that there was meringue on top. I am sure it is in your recipe book and I would appreciate it, if you do find it, that you would send it to me.


    Carol Skilton

    • 3. girlinta  |  September 8, 2009 at 9:34 pm

      Sorry for the delay in responding to your comment – I have been overseas. I found the recipe in my Edmonds, and I’ll post it within the next few days.

  • 4. Sandy Austin  |  July 13, 2011 at 4:52 am

    I just made a batch of ANZAC biscuits using the 1962 edition Edmonds cookery book – and uploaded a pic to my photostream in Flickr.
    Ready for a ravenous kid!

  • 5. Curt  |  August 4, 2013 at 9:30 am

    Everything is very open with a clear clarification of the issues.
    It was truly informative. Your site is extremely helpful.
    Many thanks for sharing!


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