The Great Australian Cookbook

We've got your sorted for Anzac Day this year! (We won't blame you if you want to eat these every day though.)


  • 1 cup plain flour

  • 2 tsp ground ginger

  • 1 ½ cups rolled oats

  • 1 cup desiccated coconut

  • 1 cup white sugar

  • 1 tbsp golden syrup

  • 2 tbsp boiling water

  • 1 tsp bicarbonate of soda

  • 160 g butter, melted


  • 1.

    Pre-heat the oven to moderate (170°C) and grease two large baking trays.

  • 2.

    Sift the flour and ground ginger into a mixing bowl, and add the oats, coconut and sugar. Make a well in the centre.

  • 3.

    Stir the golden syrup, boiling water and bicarbonate in a small bowl until combined. Add to the dry ingredients, along with the melted butter. Mix well.

  • 4.

    Take heaped teaspoons of the mixture and roll into balls. Place onto the trays and flatten gently. Leave 2–21⁄2 cm between each ball. Bake for 6–7 minutes, until lightly golden. You will probably need to bake in several batches.

  • 5.

    Cool on the trays for 10 minutes once out of the oven, until they firm up slightly, then lift onto wire racks to cool completely.

Nutritional information

Nutritional analysis per serving (45 servings)

  • Energy 69kj
  • Fat Total 3g
  • Saturated Fat 2g
  • Protein 0g
  • Carbohydrate 8g
  • Sugar 4g
  • Sodium 29mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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