Sam and Sarah's Anzac biscuits recipe

Publish Date
Monday, 22 April 2024, 11:11AM

Are you in need of a new Anzac biscuit recipe to try this year?

How about trying Sam and Sarah's re-vamped Anzac biscuits? With some ginger, chocolate and a sprinkle of sea salt - what's not to love?! 


  • 50g butter
  • 2 tbsp golden syrup
  • ⅓ cup caster sugar
  • ½ cup rolled oats
  • ½ cup scotch oats
  • ½ cup desiccated coconut
  • ¼ cup crystallised ginger, roughly chopped (or 1 tbsp ginger powder)
  • ½ cup plain flour
  • ½ tsp baking soda
  • 2 tbsp warm water
  • Flakey sea salt
  • 70g dark chocolate, melted


  • Preheat your oven to 175°C. Line a baking tray with baking paper.
  • In a small saucepan, melt the butter and golden syrup together over low heat. Stir until well combined, then remove from heat and let it cool slightly.
  • In a small bowl, mix the baking soda with warm water, and then add it to the melted butter and golden syrup mixture. Stir well.
  • In a large mixing bowl, combine the dry ingredients, Harraways rolled oats, Harraways scotch oats, caster sugar, desiccated coconut, crystallised ginger, and plain flour.
  • Pour the melted butter mixture into the dry ingredients bowl and mix until smooth and well combined.
  • Take spoonfuls of the mixture and roll them into balls. Place them on the prepared baking trays, and flatten them with your hand.
  • Bake in the preheated oven for about 18 minutes or until the biscuits are a deep golden brown.
  • Remove from the oven and allow the biscuits to cool on the trays for a few minutes before transferring them to a wire rack.
  • While the biscuits are cooling, melt the chocolate over a bain marie. To do this, put a heatproof bowl over a saucepan of simmering water, break the chocolate into small pieces, place into the bowl and stir until melted. Avoid letting the water touch the bowl to prevent the chocolate from overheating and spoiling.
  • Once the biscuits are cooled, drizzle the melted dark chocolate over them and sprinkle with sea salt.

- Recipe via Chef Josh Emett and Harraways

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