Bendigo Aboriginal
Men's Shed

Lemon Myrtle Anzac Biscuits


Recipe by Thomas Johnstone – BAMS Member

Lemon Myrtle Anzac Biscuits

Ingredients –

1 ½ cups rolled oat

1 cup plain flour

½ cup sultanas

1/2 cup white castor sugar

1 ½ tbl  dried lemon myrtle rough ground

½  tsp  ground cinnamon

½ cup desiccated coconut

180gm butter

1 ½ tbl boiling water

2 tbl golden syrup

1 tsp bi-carb soda

Preparation –

  • Preheat oven to 160C
  • Mix together oats, cinnamon, flour, lemon myrtle, castor sugar and coconut
  • In a saucepan, melt butter and golden syrup over a low heat, stirring until combined.
  • Mix the boiling water and bi-carb soda in a cup, then add to the butter mixture stirring until all ingredients are combined.
  • Add the butter mixture to the dry mix ingredients then hand mix with a wooden spoon till blended
  • Take a heaped teaspoon of the mixture and place on a baking paper lined biscuit tray then flatten slightly. (Leaving a space between biscuit mix to allow for spreading)
  • Bake for approx. 15 minutes, depending on oven type.
  • Slide off baking paper with biscuits onto cooling rack. Cool until hardened.
  • Store in an airtight container. Makes approx 24 biscuits