ANZAC squares


  • 1 cup flour
  • 1 cup coconut
  • 2 cups rolled oats
  • 120g walnuts, chopped
  • Pinch of salt
  • 1 cup brown sugar
  • ½ cup white sugar
  • 230g butter
  • 4 tsp golden syrup
  • 1 tsp baking soda
  • 1 tsp vanilla paste / essence


Preheat oven to 180oC. Line a shallow baking tin (approximately 30cm x 45cm).

Combine flour, coconut, rolled oats, salt and walnuts in a large bowl.

Add the sugars and mix well. Place the butter, golden syrup and sifted baking soda in a saucepan and melt gently together over a medium heat, stirring with a wooden spoon until the mixture begins to froth.

Pour into dry ingredients and add vanilla paste / essence. Stir until well combined and then press mixture evenly into a baking tin.

Bake for 10 minutes and then rotate the tin. Bake for a further 5–10 minutes until golden brown.

Cut into squares while still hot. Cool before serving.

Extracted with permission from The Devonport Village Cookbook ($49 from

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