Allyson Gofton shares her chocolate Anzac biscuits recipe

Publish Date
Saturday, 22 April 2023, 2:00AM

Created with love, this Allyson Gofton recipe is a celebration of our soldiers and a home-baked Kiwi classic!

  • 15 minutes
  • 12-15 minutes
  • Makes about 36


  • 1 cup flour
  • 1 cup sugar
  • 1 cup rolled oats
  • 1 cup desiccated coconut
  • 175 grams butter
  • 2 tablespoons golden syrup
  • 1 teaspoon vanilla essence
  • 1 teaspoon baking soda
  • 2 tablespoons boiling water
  • 150 grams dark chocolate


  • Preheat the oven to 180ºC. Lightly grease 1-2 baking trays or line them with baking paper.
  • In a large bowl, sift flour with a good pinch of salt. Stir in the sugar, rolled oats and coconut and make a well in the centre.
  • In a saucepan, melt the butter, golden syrup and vanilla essence together.
  • Dissolve the baking soda in the boiling water. Mix into the melted butter and quickly pour into the well. Mix all the ingredients together quickly.
  • Roll tablespoonfuls of the mixture into balls and place on the prepared trays. Flatten with the tines of a floured fork.
  • Bake in the preheated oven for 12-15 minutes until the biscuits have flattened out and have become a reddish-brown colour.
  • Transfer to a cake rack. They will crispen as they cool.
  • Melt the chocolate either in the microwave or over the top of a double saucepan.
  • Dip half an Anzac into the melted chocolate and allow the excess to fall off.
  • Place on a baking paper-lined tray and allow the chocolate to set before storing them in an airtight container.

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