With ANZAC Day this Saturday, one of Australia’s most iconic traditions is back in kitchens across the country — the humble ANZAC biscuit. But behind the oats, golden syrup and coconut is a story rooted in wartime care, resilience, and community connection.

We’re joined by Amanda Colwell from the Coonamble Evening Country Women’s Association to unpack the original recipe, the best way to get that perfect chewy-or-crunchy finish, and why this simple biscuit still carries such meaning more than a century later.

From soldiers overseas to family kitchens today — this is one recipe that’s never just been about baking.

CWA of NSW Anzac Biscuit Recipe

• 150g (1 cup) plain flour
• 220g (1 cup) sugar
• 100g (1 cup) rolled oats
• 90g (1 cup) desiccated coconut
• 125g butter
• 1 tablespoon golden syrup
• 2 tablespoons boiling water
• 1 teaspoon bicarbonate of soda
• Preheat the oven to 180 degrees C and lightly grease two baking trays.