Good Morning TV Anzac Biscuit Recipe


Here is the video, link and recipe to my appearance on Good Morning Television in New Zealand, it comes with the footage of me plating my Gallipoli tribute dessert which we are serving at Vue restaurant in the Mercure Auckland.


The Video


The Recipe

A recipe never to be played with, however I do love the addition of dried cranberries, you could add any dried fruits you like or simply leave them out.

Ingredients – Makes 10-20 depending on the required size

115g Golden Syrup

125g Butter, Unsalted

150g Plain Flour

150g Caster Sugar

180g Rolled Oats

100g Dried Cranberries

60g Desiccated Coconut

1 tsp Baking Soda

30ml Hot Water



  1. Set your oven to 160°C.
  2. 1. In a saucepan add the golden and butter and cook slowly until melted.
  3. 2. Meanwhile in a bowl combine flour, sugar, rolled oats, cranberries and coconut.
  4. 3. Separately mix baking soda and hot water.
  5. 4. When the butter is melted mix in the baking soda-water mix.
  6. 5. Pour all the golden syrup mix into the dry ingredients and mix well, you should obtain a deliciously sticky mix!
  7. 6. Roll mixture into balls the size you desire.
  8. 7. Spray an oven tray with oil and place the balls onto the tray then press with the palm of your hand to get a flat disc, not too thin though.
  9. 8. Bake in the pre-heated oven for up to 10 minutes but check throughout, they are ready when golden brown on the top. The will seem very soft but as they cool they will crisp up.
  10. 9. Carefully remove from the oven and allow to rest for 7 minutes.
  11. 10. Move onto the cooling rack then devour!



At Vue restaurant in the Mercure Hotel we serve this as part of our Gallipoli dedication dessert. The dessert is my tribute to those to fought at the battle and the biscuits are part of this dish. Each pat of the dish represents a different aspect from terrain to general Kiwiana We serve with honeycomb anglaise, hard and soft meringue, freeze dried fruits, powdered raspberry and mint, chocolate shells, Turkish delight, berry coulis and hokey pokey ice cream.