Wattleseed Anzacs

Wattleseed Anzacs

Taste of Australia
10 mins
Cooking time
12 mins
Stuart Scott

Variations of Scottish oatmeal biscuits (cookies) were made and sent to soldiers of the Australian and New Zealand Army Corps (ANZAC) in the First World War. However, the Australian War Memorial in Canberra, suggests that they were not named Anzac biscuits until after the war, when they were made and sold as fundraisers for returned soldiers. This recipe is a further evolution by Leonie McIntosh, a Wiradjuri woman from Albury, and incorporates native wattleseed.


Quantity Ingredient
125g butter
2 tablespoons golden syrup, dark corn syrup or treacle
1 teaspoon bicarbonate of soda
boiling water
90g rolled oats
65g shredded coconut
75g plain flour
220g sugar
100g finely chopped macadamia nuts
2 tablespoons wattleseed


  1. Preheat the oven to 180°C and line two baking trays with baking paper.
  2. Melt the butter and golden syrup in a saucepan over medium heat. Dissolve the bicarbonate of soda in 2 tablespoons boiling water. Remove the saucepan from the heat and stir through the bicarbonate of soda mixture.
  3. In a large bowl, combine the oats, coconut, flour, sugar, macadamia nuts and wattleseed. Pour over the melted mixture and mix well. Place tablespoons of the mixture onto the prepared trays, allowing room for spreading.
  4. Bake for 10–12 minutes or until light golden brown. Remove from the oven and cool for a few minutes on the tray before removing to a wire rack to cool completely. Store in an airtight container.

To drink

  • A cup of billy tea!
Taste of Australia
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