Ginger Anzac flapjacks

I fell in love with Australia and it’s national Anzac biscuits when visiting!…. so here is a take on their beautiful biscuit.




125g butter

2-3 tbls golden syrup

2 tbsp chopped glace ginger and 1 tbsp of its syrup

1 cup / 90g rolled oats

11/4 cups / 220g dark brown soft sugar

1 cup / 85g desiccated coconut

1 cup / 155g plain flour

11/2 tspn baking powder



  1. Preheat oven to 180C/350F/Gas 4
  2. Grease tin lightly or line
  3. Melt butter, syrup, glace ginger and it’s syrup in a pan – the third tbsp. of syrup will make it chewier)
  4. Sift the flour and baking powder I and add the brown sugar, oats and coconut.
  5. Add wet mixture from pan to the dry mixture in the bowl.
  6. Press firmly into the tin with the back of a wooden spoon or Nick Nairn’s wonderful gadjet.
  7. Bake for 20 – 25 minutes and the top should be pale golden.
  8. Mark with a knife when warm and when cool cut in slices.



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