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

By Sophie Gray
  • 10 mins preparation
  • 20 mins cooking
  • Makes 16
  • Print
This recipe first appeared in Food magazine.
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  • 3/4 cup plain flour
  • 1 1/3 cup rolled oats
  • 1 1/3 cup desiccated coconut
  • 3/4 cup sugar
  • 100 gram butter
  • 2 tablespoon golden syrup
  • 1 teaspoon baking soda
  • 1/3 cup boiling water
  • 2 x 150g bars caramel-filled chocolate, broken into segments
  • ice cream, to serve (optional)


  • 1
    Preheat oven to 180°C. Grease a cookie tray.
  • 2
    In a medium bowl, combine the flour, oats, coconut and sugar.
  • 3
    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.
  • 4
    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.
  • 5
    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