Sticky Date Anzac Biscuits

No other biscuit holds greater historical significance than the Anzac biscuit, so much so that the name, recipe and even shape of this iconic biscuit are protected by Australian law.

And while nothing beats a classic Anzac biscuit this scrumptious new twist on a true blue classic will be an instant cookie jar staple.



  • 2 cups plain flour
  • 2 teaspoons ground ginger
  • 1 1/2 cups desiccated coconut (I used shredded for texture)
  • 2 cups traditional rolled oats
  • 1 cup firmly packed brown sugar
  • 200g butter, chopped
  • 1/3 cup golden syrup
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons maple syrup
  • 1 1/2 cups dried pitted dates, chopped


  1. Preheat oven to 180C/160C fan-forced. Grease 3 large baking trays. Line with baking paper. Combine flour, ginger, coconut, oats and sugar in a large bowl. Make a well in the centre.
  2. Place butter, maple syrup, dates, golden syrup and 1/3 cup cold water in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until the butter has melted and the mixture is combined. Bring to a simmer. Remove from heat. Stir in the bicarbonate of soda. Stand for 2 minutes.
  3. Add butter mixture to oat mixture. Mix well to combine. Roll 1 tablespoon mixture into a ball. Flatten between palms. Place on prepared tray. Repeat with the remaining mixture, placing biscuits 4cm apart on the tray.
  4. Bake biscuits, 1 tray at a time, for 12 minutes or until golden and just firm to touch. Cool on trays for 10 minutes. Transfer to a wire rack to cool. Serve.

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