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Recipe: ANZAC Biscuits

In the baking module for Level 3 cooks, we always make this classic kiwi cookie - the ANZAC biscuit which commemorates Australian and New Zealand soldiers who fought in World War 1 and subsequent wars.

Henrys ANZAC

Edmonds ANZAC Biscuits 


  • ½ cup Edmonds standard flour  
  • 65 g (⅓ cup) sugar                                        
  • 55 g (⅔ cup) finely desiccated coconut
  • 75 g (¾ cup) rolled oats                                
  • 50g butter
  • 1 Tbsp golden syrup
  • 10 g (½ tsp) baking soda
  • 2 Tbsp boiling water 


  • 1. Preheat the oven to 180˚C. Line a baking tray with baking paper.
  • 2. Mix together flour, sugar, coconut and rolled oats.
  • 3. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients.
  • 4. Place level tablespoonfuls of mixture onto cold greased trays and flatten with a fork.  These don't spread as they bake so you can place them close together.
  • 5. Bake for about 15 minutes or until golden. Leave on the tray for 5 minutes then place on a wire rack to cool.

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CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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