Recipe: Sea Rosemary, Lime & Murray River Salt Anzac Biscuits from Warndu Mai »

These savoury ANZACs are sensational!

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<i>Warndu Mai</i> by Rebecca Sullivan & Damien Coulthard

Warndu Mai by Rebecca Sullivan & Damien Coulthard [©Hachette Australia]

Sea Rosemary, Lime & Murray River Salt Anzac Biscuits from <i>Warndu Mai</i>


In Warndu Mai (Good Food) Rebecca Sullivan and Damien Coulthard encourage you to discover the plants that flourish in our landscape and have sustained our First Nations for thousands of years. 

It's a beautifuly illustrated and informative book that guides you on making changes to recipes that add that authentic Australia flavour to your dishes. But it's not an all or nothing approach, there are tips on using more common ingredients if the native one isn't quickly available.

This recipe adds even deeper Australian layers to a iconic biscuit.


Sea Rosemary, Lime & Murray River Salt Anzac Biscuits

Rececca Sullivan writes:

This recipe is both sweet and savoury. Make the biscuits flat and thin and use them with cheese as a gorgeous alternative to crackers.

Prep Time: 10 minutes | Cooking time: 20 minutes

Ingredients (makes 12)

  • 1¼ cups plain flour, sifted
  • 1 teaspoon ground cinnamon myrtle
  • 1 cup rolled oats
  • ¾ cup shredded coconut
  • ¼ cup caster sugar
  • zest of 4 blood limes
  • 2 long sprigs of sea rosemary, coarsely chopped, stems removed and discarded
  • ½ teaspoon Murray River pink salt, plus extra for sprinkling
  • 1 tablespoon golden syrup or treacle
  • 1 tablespoon honey
  • 150 g unsalted butter, chopped
  • ½ teaspoon bicarbonate of soda
  • 1½ tablespoons water


Preheat the oven to 185°C.

Line 2 baking trays with  baking paper.

In a large bowl, place the flour, cinnamon myrtle, oats, coconut, sugar, lime zest, sea rosemary and salt, and stir to combine.

In a small saucepan, place the golden syrup, honey and butter and stir over low heat until the butter has melted.  Remove from the heat.

Mix the bicarbonate of soda with the water and add to the golden syrup mixture.

Pour into the dry ingredients and mix together until fully combined.

Roll tablespoonfuls of the mixture into balls and place on baking trays, pressing down on the top to flatten.

Sprinkle with a little salt, to taste.

Bake for 12–20 minutes until golden brown, depending on the thickness of your biscuit..



Read more about Warndu Mai on the press release here »

See links below for other recipes.


This recipe from Warndu Mai is reproduced here with the kind permission of the publisher and authors.

Warndu Mai (Good Food) Introducing native Australian ingredients to your kitchen by Rebecca Sullivan and Damien Coulthard is published by Hatchette Australia (Sydney, NSW; April 2019, Hc, pp; RRP A$45.00). 

It can also be purchased online via »

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September 02nd, 2019
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