Fruity anzac biscuits




Prep Time


Cook Time

Traditional Anzac biscuits are even better with the addition of dried fruit.



For the fruity anzac biscuits

  • 1 cup rolled oats
  • 1 cup flour
  • ¾ cup brown sugar
  • ½ cup finely chopped dried apricots
  • ½ cup dried cranberries
  • ⅓ cup desiccated coconut
  • 125g butter — diced
  • ¼ cup golden syrup
  • ½ teaspoon baking soda


For the fruity anzac biscuits

  • Preheat the oven to 180°C (160°C fan bake). Line 2 baking trays with baking paper.
  • Combine the oats, flour, sugar, dried apricots, cranberries and coconut in a large bowl.
  • Combine the butter, golden syrup and baking soda in a small saucepan. Stir over a low heat until the butter melts.
  • Add to the oat mixture and mix well.
  • Roll tablespoons of the mixture into balls and arrange on the prepared trays with room in between for spreading. Flatten slightly with the palm of your hand.
  • Cook for 18–20 minutes or until golden.