Get Baking This Weekend With Flour Drum’s Spin On The Traditional Anzac Biscuit

By Sammy Preston
24th Apr 2020

A pile of freshly baked Anzac biscuits.

Ok, so we might not be getting a public holiday this time around—but if you're planning on celebrating Anzac Day in iso this weekend, why not have a go at creating the iconic Anzac Day cookie at home. 

And rather than following just any old recipe, we've been gifted the ingredients and method for how to create Flour Drum's spin on the traditional biscuit.

Flour Drum is a South King Street favourite loved for their cookie skills: they've got giant M&M cookies, a riff on the Oreo and an extra tasty version of the classic Aussie Kingston biscuit too. 

"Flour Drum’s Anzac biscuits are slightly crunchy on the outside and definitely more chewy—just the way they should be!" says the cafe's co-owner Victor Li. The one exceptional ingredient in their recipe is coconut—a slight twist on the traditional recipe to sweeten the deal. 

"Our biscuits follow the classic recipe with ingredients that do not spoil easily. These biscuits will keep for many weeks in an airtight container at room temperature."

If baking's not your thing, Flour Drum will be open with plenty of their perfectly chewy cookies this weekend, Friday through Sunday from 7. 30am - 1.30pm. Check their Insta for more. 


  • 2 cups rolled oats and coconut
  • 1/2 cup sugar
  • 1 cup plain flour
  • 1/2 cup melted butter
  • 1 tbsp golden syrup
  • 2 tbsp boiling water
  • 1 tsp bicarbonate soda 


  1. Preheat your oven to 180 degrees Celcius. 
  2. Combine all the dry ingredients.
  3. Mix the golden syrup with boiling water and bicarbonate of soda until they froth, then add melted butter.
  4. Combine butter mixture and dry ingredients.
  5. Roll the ingredients into a small balls the size you desire, then slightly flatten.
  6. Place them onto a baking tray and bake in a slow oven.
  7. Lift out carefully with a knife, put on a tray and allow them to cool.

For more great recipes from Sydney restaurants, head over here

Image credit: Flour Drum

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