Quick and Easy

Caramel-loaded Anzac biscuits

This caramel-loaded Anzac biscuits recipe is a lovely variation on traditional Anzac bikkies we all know and love. Serve with a glass of milk, a scoop of ice cream or even as an ice cream sandwich
Caramel-loaded Anzac biscuits

This recipe first appeared in Food magazine.

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Preheat oven to 180°C. Grease a cookie tray.


In a medium bowl, combine the flour, oats, coconut and sugar.


Melt the butter and golden syrup in a saucepan. Combine the baking soda and boiling water and add to the saucepan. When the mixture foams, pour it onto the dry ingredients and mix well.


Using half the dough, form the mixture into balls then flatten each into a cookie shape on a lightly floured bench. Place a segment of chocolate in the middle then cover each with another flattened piece of dough. Place a 6cm cookie cutter over each cookie to trim off the excess. Reroll and use trimmings as you go. Transfer cookies to the tray with a wide spatula.


Bake for 15-20 minutes until golden brown. Cool slightly on the tray before removing. Serve cold with a glass of milk or warm with a scoop of icecream, or as an icecream sandwich.

  • Makes 16-18 biscuits. – Work the dough with your hands if it is a bit crumbly to start with. – To cover the chocolate pieces, flatten a disc of dough, place it over the top then cup your hand over it to help prevent it breaking. PER SERVE (18) Energy 240kcal, 1008kj • Protein 2.8g • Total Fat 12.9g • Saturated Fat 8.1g • Carbohydrate 9.6g • Fibre 1.9g • Sodium 123mg

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