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Chewy Ginger Beer ANZAC Biscuits

This yummy recipe is courtesy of @ansadler

4/5 (7 Reviews)


  • 1 ¼ cups of plain flour
  • 1 cup of rolled oats (don’t use instant or quick oates)
  • 1 cup of desiccated coconut
  • 1 cup of brown sugar
  • 1 teaspoon of ground ginger
  • 125 grams of butter
  • 1 cup of Bundaberg Ginger Beer
  • 1 tablespoon of golden syrup
  • 1 tablespoon of boiling water
  • 1 teaspoon of bicarb soda

Let's Bake!

  • Combine

    Step 1

    Heat the oven to 175 degrees Celsius.

    Start by placing 1 cup of ginger beer into a small saucepan and heating over a medium heat. Boil the ginger beer for around 10 minutes, this will result in the liquid reducing to around ½ a cup.

  • Combine

    Step 2

    Now prepare the dry ingredients.

    Into a mixing bowl add the plain flour, oats, coconut, sugar and ground ginger. Mix until combined.

  • Combine

    Step 3

    Once the ginger beer has reduced, add the butter and golden syrup and heat until its melted. Once you can see the butter and golden syrup has turned into a liquid remove from the heat. Combine the boiling water and the bicarb soda and add to the mix. This will bubble and expand.

  • Combine

    Step 4

    Add the liquid to the dry ingredients and mix thoroughly. I then let the mixture sit while I clean up, this allows the mix to firm up so I can roll tablespoons into balls.

  • Combine

    Step 5

    Place the balls onto a baking trays lined with baking paper and lightly press each one with a fork.

    Bake the biscuits for 10 minutes or until they are golden brown.

  • Combine

    Step 6

    Let them cool on a baking rack and enjoy with an ice cold Bundaberg ginger beer.