ANZAC Biscuits

In our search to find palatable athlete snacks, sometimes we let nutrition fall through the cracks of the fence. The Dingo Fence, that is.

Yes, today's post and accompanying recipe are sponsored by Australia and our own teammate Luke, who kindly emailed me the recipe for ANZAC biscuits. What are ANZAC biscuits?

Good question. First of all, a biscuit is also a cookie. But a cookie is not necessarily a biscuit. You follow me? I didn't think so. These particular biscuits/cookies were baked by the wives of the Australia-New Zealand Army Corps (ANZAC) back in WWI out of concern for their soldiers' potential lack of nutrition. 

If it's nutrition you are after, these little bis-cookies are not a bad choice. They have rolled oats (a good source of slow-burning carbs) and unsweetened coconut (good fats). I substituted some spelt flour in place of regular white flour (no one noticed). Spelt is a low-gluten flour and higher in fiber. As for sugar....well... there's a lot. Mostly due to this crazy syrup that is apparently a requirement for ANZAC biscuits:

It's called Lyle's Golden Syrup, and you can find it at Fairway. It has the consistency of glue and could give Diabetes to a horse. However, it is downright delicious, and it adds a light caramel flavor to these cookies. Plus, I only used 2 tablespoons, so it's totally fine. Especially for athletes on the move! 

Which brings me to my next point. You can now celebrate ANZAC Day all year long, with this cookie recipe. Make them and bring them on your bike rides — they're the perfect long ride pick-me-up. Here's the how-to:


  • 1 cup quick cooking oats
  • 3/4 cup flaked coconut
  • 1 cup all-purpose flour - or try SPELT flour
  • 1 teaspoon baking soda
  • 1 cup white sugar
  • 1/2 cup butter
  • 1 tablespoon golden syrup
  • 2 tablespoons boiling water


  1. Mix oats, flour, sugar and coconut together.
  2. In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.
  3. Add butter mixture to the dry ingredients. Drop by teaspoons on greased or parchment lined cookie sheets.
  4. Bake at 350 degrees F for 20 minutes.