TupperChef™ ANZAC Biscuits



  • 1 cup rolled oats
  • 1 cup desiccated or shredded coconut
  • 1 cup plain flour
  • 3/4 cup caster sugar
  • 125 g butter, chopped
  • 2 tbsp golden syrup
  • 2 tbsp water
  • 1/2 tsp bicarbonate of soda


  1. Preheat oven to 170◦C (150◦C fan). Place TupperChef™ Large Baking Sheet on a large baking tray.

  2. Combine dry ingredients together in a Thatsa® Bowl Junior.

  3. Place butter and golden syrup in a MicroCook Pitcher. Heat in microwave on high/100%/800 watts for 70-80 seconds, or until butter has melted. Mix the water and bicarb soda in a small bowl or measuring cup and stir into the butter mixture. Pour onto the oat mixture and mix well with a TupperChef™ Medium Spatula.

  4.  Roll tablespoons of mixture into balls and place on baking sheet with space in between. Bake for 15-18 minutes, or until golden. Remove and cool on tray. Repeat with remaining mixture. Store in a Sweet or Round Keeper.

    Tup Tip:  You can substitute brown sugar for the caster. For a less golden and more chewy biscuit, reduce temperature to 160C and cook for slightly less time.