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My 10yo just made these for Anzac Day tomorrow (if they last that long). Really nice, easy recipe with excellent results. We did need to reduce the cooking time to about 16 mins.

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twhitehouse April 24, 2010

Easy, basic and good. I used rolled oats for a nice consistancy and no golden syrup in France so I used honey.

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Kasha July 26, 2008

We absolutely loved these. We flattened them out a bit so they came out nice and crunchy, which is what we were after. Tasted just like the ones you buy in the supermarket. We only cooked them for 18 minutes and actually believe they should have probably come out after 17. Thanks so much - we will make these again and again.

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thewillettfamily July 12, 2008

These turned out great for me, a hit at our ANZAC Day BBQ. Next time may increase the golden syrup by a touch & reduce the cooking time just a smidge. Thanks for posting!

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**Mandy** April 26, 2007

This is almost 100% but unfortunately it was a little too wet for my liking and the cooking time a little long. I found 16 minutes plenty long enough and I used 125g of butter which I think was too much. (I'm used to using that much?) Next time I'll use a bit less as the biscuits were a bit flat.

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Chickee April 23, 2007

My daughter and I made these for a report that she is doing on Australia. We used light corn syrup for the golden syrup hoping that I read somewhere that that was a good subsitute. I was a little concerned as we tried to shape them because the mixture was somewhat crumbly and took some effort to get the dough to stick together, I am not sure if that has to do with the change of syrup or not, but the cookies turned out fine. Golden in color and crunchy, very good. My curiosity makes me wonder what the effect of the boiling water has with the soda, I would love to know. I will have to let you know what her classmates think of them. Thank you for your help.

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Ridgely January 02, 2007

Great biscuits uluru. I only used 3/4 cup of butter, and after 13 minutes in my 320f oven my 25 cookies had baked and browned to perfection. I'm so looking forward to including these in my Christmas cookie bags, a bit of Aussie flavour for my Canadian colleagues!

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oloschiavo December 15, 2006

They were so easy to make!! The only thing was waiting long enough for them to cool down and go hard to eat them. Next time I won't put quite as much butter either,.. they were bubbling when I took them out of the oven! Thanks.

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annikaztrip March 26, 2006

Easy to make, and very tasty. Good to have for a camping trip or a picnic. I will use just a tad less baking soda next time, I could taste it a bit in the cookies. Otherwise, excellent recipe, thanks!

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Silke #2 April 25, 2005

This is so close to the Margaret Fulton recipe I used today, it's not worth posting another. I used 1 1/2 teaspoons of bicarb soda and 125g of butter and, in deference to Mother Kooka's instructions, 1 teaspoon of vanilla extract. I placed well-heaped teaspoons of the mixture, just pinched into nicely shaped mounds, well apart on baking trays. That yielded 36 biscuits, about 3" across. I found 15 minutes at 150C in my fan-forced oven was sufficient. ANZAC biscuits have a habit of turning out differently every time you make them, but this batch were thin and crispy and VERY yummy! You will need to leave them on the baking trays for a couple of minutes to cool and harden before removing them gently with a spatula to cool on racks. Coconut wasn't used in the original ANZAC biscuits, but I think it's a good innovation! Mother Kooka likes to fold some peanuts into her ANZACS.

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Kookaburra April 24, 2005
Anzac Biscuits