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Maggie Beer

Anzac Biscuits

Maggie Beer's Anzac Biscuits recipe pays tribute to the iconic Australian biscuit, with an extra addition of lemon rind for sweetness balance.

Step 1: Preheat oven to 160C.

Step 2: Mix the flour, rolled oats, coconut, brown sugar and lemon zest in a medium bowl.

Step 3: In a small saucepan, melt butter with golden syrup and Verjuice. Once butter has melted bring the mixture to a simmer before adding the bicarb soda. Stir to completely dissolve.

Step 4: Add the hot butter and sugar mix to the dry ingredients and fold through.

Step 5: Roll mixture into even sized balls and place onto a lined baking tray, leaving 2-3cm between each biscuit. Using your fingers, squash to flatten slightly.

Step 6: Place into preheated oven and bake for 18-20 minutes, or until golden brown.

Step 7: Remove from the oven, allow to cool slightly, then transfer to a wire rack to cool completely.


  1. 1 cup plain flour
  2. 1 cup rolled oats
  3. 3/4 cup brown sugar firmly packed
  4. 1 lemon zested
  5. 125g butter melted
  6. 2 tbspn golden syrup
  7. 40ml 2 tbspn Verjuice

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