ANZAC biscuits

As a preview to the world’s greatest restaurant festival - and as part of our food month this April - we have teamed up Taste of London to offer an exclusive recipe for readers.

Today is ANZAC Day (the national day of remembrance in Australia and New Zealand), and we thought what better way to commemorate our antipodean friends than with a recipe for their iconic ANZAC biscuits by Anna Hansen of The Modern Pantry. Best enjoyed almost straight out of the oven, read below for all the delicious details...

ANZAC Biscuits


100g plain flour

83g caster sugar

75g desiccated coconut

90g rolled oats

75g butter

30g golden syrup

¾ tsp bicarbonate of soda dissolved in 25g boiling water


Step 1: Mix together the flour, caster sugar, coconut and rolled oats

Step 2: Melt the butter and golden syrup, add the dissolved baking soda to this and then add to the dry ingredients Step 3: Mix well, shape into logs and refrigerate until firm.

Step 4: Slice into 1cm discs and bake at 170°C for 12 minutes or so until golden

Eat as soon as they are cool enough to handle!

Tickets are now on sale for the world’s greatest restaurant festival, Taste of London, which will return to London’s Regent’s Park between 21-24 June and celebrate the best of world class cuisine. To book tickets go to