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Rob Kennedy’s Anzac Biscuits

Although Anzac day commemorations will look a little different this year, we can still put time aside to be thankful for what we have. Rob’s simple Anzac biscuits can be cooked up in no time, using Kialla Pure Foods Organic Rolled Oats, and are great to share with friends and family.


1 cup Kialla Organic Rolled Oats
1 cup sugar
1 cup coconut
110g butter
1 tbsp Golden Syrup
1tsp bi-carb soda
2 tbsp hot water


1) Boil butter, sugary, syrup and water. Lastly, add bi-carb.

2) Add this liquid to all the dry ingredients.

3) Bake in a very slo oven for 10-15 minutes until golden brown.

4) Remove from oven and allows to cool on the tray for 10 mins before transferring to a wire rack. The biscuits will still be soft but will harden as they cool.

Kialla matriarch Rob Kennedy has many years of country cooking behind her, including stints catering for shearing teams and stockmen. Having arrived in outback Qld as a young bride in the 1960s when refrigerators ran on kerosene and carbide lights substituted for electricity, Rob very quickly learnt how to cook with a minimum of ingredients. Nowadays she lives a much more comfortable life in ‘the big smoke’! These classic crunchy Anzac biscuits are a Kennedy family favourite.

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