"Anzac" biscuits (aka honey, oat and raisin cookies) from Sweet (page 52) by Yotam Ottolenghi and Helen Goh

  • honey
  • lemons
  • rolled oats
  • caster sugar
  • raisins
  • plain flour
  • butter
  • bran flakes cereal
  • desiccated coconut

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FJT on March 31, 2020

    I made a few changes: quinoa flakes instead of bran flakes (which made them gluten free along with GF oats and GF flour) and dried cranberries instead of raisins as that's what was in the cupboard. I should have read the comments here first as mine were on their way to being scorched in less than the stated cooking time too! I reckon 15 minutes rather than 18 might have been ideal. Nice flavour.

  • e_ballad on May 14, 2019

    These are in no way an ANZAC biscuit, with the only common ingredient being the rolled oats. As an oatmeal cookie, these are ok, though I had to reduce the cooking time quite a bit as the first batch was scorched.

  • Rutabaga on September 10, 2018

    This is a quick, versatile, and very snackable cookie recipe. And as far as cookies go, they're reasonably healthful. I was happily surprised that they don't include eggs, because that meant a friend with an egg allergy could eat them. They could probably easily be made vegan by substituting an alternative for the butter. Since our family isn't into raisins in our cookies, I substituted a smaller amount of dried cranberries. They would also be good (and a little more decadent) with chocolate chips or simply plain.

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