Lemon Myrtle Infused Honey Anzac Biscuits

Lemon Myrtle Infused Honey Anzac Biscuits


  •   2 cups rolled oats
  •   2 cups plain flour
  •   1.5 cups raw sugar
  •   1.5 cups desiccated coconut
  •   250g salted butter
  •   3 tbsp Roogenic Lemon Myrtle Honey
  •   4 tbsp boiling water
  •   2 tsp bicarbonate soda


  1. In a large bowl combine flour, oats, sugar & coconut until well combined.
  2. In a saucepan add butter and Roogenic Lemon Myrtle Honey and cook on a low heat until it starts bubbling or is slightly darkening in colour.
  3. Add the butter mixture, boiling water and bicarbonate soda to the bowl of dry ingredients.
  4. Stir until well mixed together, add a little more flour if the mixture is too sticky and/or slack.
  5. Hand mold biscuits to desired shape and place onto a baking tray and bake at 160°C fan forced for 10 - 15 minutes or until golden brown.



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