Anzac Biscuits

Honouring Anzac Day with a Wholesome Twist on a Classic Biscuit
As Anzac Day approaches, we take a moment to pause in gratitude — to honour the courage, sacrifice, and mateship of the Australian and New Zealand Army Corps. Traditionally, we observe a minute of silence at 11am to reflect on those who served and continue to serve.

One humble tradition that has endured through the decades is the Anzac Biscuit — originally made by loved ones at home to send to soldiers abroad. With no eggs and made to last the long journey, these biscuits became a heartfelt symbol of care and resilience.

At Greensmith Grocers, we’re marking Anzac Day by sharing our take on this nostalgic recipe — with a few wholesome, organic tweaks.

We’ve added chopped macadamia nuts for a delicious crunch and used some of our favourite Love My Earth organic pantry staples:

– Organic Macadamia Nuts
– Organic Desiccated Coconut
– Organic Ginger Powder (a little warmth never hurt)
– Organic Bi-carb Soda

While this is a nod to the traditional golden syrup and oat version from Taste, we’ve gone organic & we used an organic GF flour by Nodo.

These are the kind of bikkies you’ll want to bake and share — soft in the centre, golden on the edges, and full of love.

? Let’s bake, remember, and come together this Anzac Day.
We’d love to hear — what’s your favourite Anzac Day tradition or memory? Or maybe your own biscuit twist?

ANZAC BISCUIT RECIPE

Ingredients:

• 75g (1/2 cup) whole Love My Earth macadamia nuts
• 115g (3/4 cup) organic plain flour
• 1 tsp Love My Earth ground ginger
• 165g (1 1/2 cups) organic rolled oats
• 165g (3/4 cup) caster sugar
• 45g (1/2 cup) desiccated coconut
• 2 tbsp boiling filtered water
• 1 tbsp golden syrup
• 1 tsp bicarbonate of soda
• 125g organic butter, cubed, melted

Method:

• Step 1 – Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper. Spread the macadamia nuts over 1 tray and cook in preheated oven for 6 minutes or until lightly toasted. Transfer to a chopping board to cool slightly, then coarsely chop.

• Step 2 – Sift the flour and ginger into a large bowl. Add the macadamia nuts, rolled oats, sugar and coconut, and stir to combine.
• Step 3 – Combine the boiling water, golden syrup and bicarbonate of soda in a small jug. Once the mixture froths up, stir in the butter. Set aside for 5 minutes to cool slightly. Add the cooled butter mixture to the flour mixture and use a wooden spoon to combine.
• Step 4 – Place 2 heaped teaspoons of mixture onto 1 of the lined trays and use the back of a spoon to flatten slightly. Repeat with the remaining mixture, leaving about 3cm between each. Bake in preheated oven for 13 minutes for chewy biscuits or 16 minutes for crunchy biscuits, swapping trays around halfway through cooking. Set aside for 5 minutes, then transfer to wire racks to cool.