In honour of Anzac Day on the 25th of this month, I have shared 2 recipes- one for Anzac biscuits, and another for an Anzac and Coconut Slice. This year marks the 100 year anniversary since the landing in Gallipoli, and on this upcoming Saturday, we acknowledge and remember those who fought for our country, but more importantly, the ANZAC spirit. On this occasion, we reflect back on the mateship, courage, loyalty, initiative  and sacrifice in which our soldiers upheld, and the impact of such qualities in our national identity.

Anzac Day

The first recipe is a classic and very popular sweet biscuit. Throughout the war, it was used as a substitute for bread, because they were so hard, they were intended to be a long lasting food source for the soldiers. I love making Anzac biscuits, and they are still a favourite among many! For those of you who prefer healthier alternatives, I have also in the Notes section included a few points as to how to make it gluten free, containing less sugars etc.

I found this second recipe for Anzac and Coconut Slice on! If you get the chance to try it out, I hope you enjoy it, and would love to hear your thoughts. I really love the recipes on this site, and highly recommend it. Thank you to the fantastic people at NOOD for this great recipe! It is quite easy to make and is delicious.


Makes 20+

Prep time: 10-15 minutes

Cooking time: 20 minutes

(Anzac Biscuits. 2015. Web. 19 Apr. 2015.)


  • 1 cup plain flour
  • 1 cup rolled oats
  • 1 cup brown sugar
  • 1/2 cup coconut
  • 125 g butter
  • 2 tbs golden syrup
  • 1 tbs water
  • 1/2 tsp bicarbonate of soda


  1. Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
  2. Combine flour, oats, coconut and combined sugar in a large bowl.
  3. Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.
  4. Roll level tablespoonfuls of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1 cm thick. Bake for 15 minutes or until light golden.
  5. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.
  6. Enjoy!!


  • For a gluten free version, substitute the plain flour with gluten-free flour such as spelt, coconut, almond etc. You can also find gluten-free rolled oats at the shops, and use this as opposed to the regular rolled oats.
  • For healthier alternatives; you can use coconut oil in place of butter, 1 cup coconut sugar or 1/4 cup honey in place of the brown sugar and/or 5 tbsp maple syrup as a substitution for golden syrup.



(Anzac Coconut Slice. 2015. Web. 19 Apr. 2015.)

Serves 12

Cooking time: 30 minutes


  • 2 cups organic oats
  • 1 cup wholemeal self-raising flour
  • ½ cup coconut sugar/sweetener of choice (i.e. honey)
  • ¼ cup coconut syrup
  • ¾ cup coconut oil, melted
  • 1 tsp vanilla essence
  • ¼ cup desiccated coconut


  1. Pre-heat the oven to 180°C.
  2. In a bowl combine all ingredients (except the desiccated coconut) and mix really well.
  3. Line a square baking tray with baking paper and tip the oat mixture in.
  4. Press the mixture flat firmly with your fingers before sprinkling with coconut.
  5. Bake for 20 minutes or until edges start to brown and coconut is golden in colour.
  6. Remove from the oven and allow to cool completely before cutting into 12 even slices.
  7. Store in an air tight container for up to 1 week.

I hope you enjoy the recipes, and if you have any comments/questions/concerns etc. feel free to message below in the ‘comments’ section.