Anzac(ish) Weet-Bix Cookies

A delicious, wholegrain, Anzac-inspired cookie.
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  • 22 Servings
  • 10 Ingredients
  • Easy
  • 10 Minutes Prep
  • 20 Minutes Cook
Nutrition per serve
  • Energy 380kJ
  • Protein 2g
  • Fat (total) 2g
  • -Saturated fat 0.5g
  • Carbohydrate (total) 14g
  • Fibre 1.5g
  • Sodium 95mg


4 Weet-Bix, crushed

2/3 cup rolled oats

3/4 cup wholemeal plain flour

100g brown sugar

1/3 cup dark choc bits

2/3 cup dried apricots, diced

3 tablespoons reduced fat margarine

2 tablespoons golden syrup

1 teaspoon bicarbonate of soda

1/4 cup boiling water


  1. Mix together Weet-Bix, rolled oats, flour, sugar, choc bits and apricots until well combined.
  2. Place margarine and golden syrup in a small saucepan and heat gently until melted.
  3. Mix bicarbonate of soda and water together then pour into margarine mixture. Add to dry ingredients and stir to combine.
  4. Place tbs of mixture onto baking trays lined with baking paper. Bake at 160°C for 15-20 minutes. Cool on trays before serving.

Dietitian Notes / Recipe Tips

If you prefer your biscuits chewy, cook them for 15 minutes. For crunchier biscuits leave them in the oven for 20 minutes.

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Provider Acknowledgement

Recipe and image kindly provided by Sanitarium Health and Wellbeing Company ©.

Disclaimer: The above recipe meets Diabetes NSW & ACT nutrient criteria. However, the opinions expressed by  Sanitarium Health and Wellbeing Company; do not necessarily reflect the views of Diabetes NSW & ACT.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as needed. If you are unsure of your requirements, consult an Accredited Practising Dietitian (APD) for individualised advice.

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