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Monday
Feb272012

Anzac Biscuits

Happy Monday muffins! We made you anzac biscuits!! We know. We're lovely. And you're welcome.

Hmmmm? What's that you say? You've never heard of anzac biscuits??

Well that's odd. You've never had an anzac biscuit? Short for Australia New Zealand Army Corps? Those oh so famous army cookies? Nope? Nothing? Bueller??

Well, we suppose given that most of you lovely readers likely don't live in Australia or New Zealand (guess we're not quite as far along on that global baking blog domination as we thought...) we're not that shocked you've never heard of them before now.

BUT. Now that we're enlightening you on the beauty of this biscuit we expect you all to run along and bake up a batch. They're definitely onto something those Australian and New Zealand-ian (er...) army corps with these cookies. You probably have everything you need in the pantry and they come together in about 10 minutes flat. Plus they're the perfect amount a sweetness to go with anything from a cup of coffee to bowl of ice cream (trust us).

So go! Bake! That's an order!! Sorry...got carried away with the army thing...

Anzac Biscuits
Makes 18-20 cookies
Adapted from Donna Hay

Print Recipe

1 cup rolled oats
1 cup flour
1/3 cup sugar
3/4 cup sweetened shredded coconut
2 tablespoons golden syrup*
1/2 cup (1 stick) butter
1 teaspoon baking soda
2 tablespoons hot water
*If you can't find golden syrup, substitute 1 tablespoon plus 1 teaspoon molasses and 2 teaspoons light corn syrup.

Preheat oven to 325 F. Line 2 baking sheets with parchment and set aside.

Combine oats, flour, sugar and coconut in a bowl and set aside. In a microwave safe bowl, combine golden syrup & butter and heat until melted. Combine baking soda and water in a small dish and add to the melted butter mixture, stirring to combine. Add butter mixture to dry ingredients and mix well. Drop heaping tablespoons of dough onto prepared baking sheets and flatten slightly with your hands.

Bake for 14-16 minutes, until a deep golden brown. Cool cookies on baking sheets for 5 minutes before transferring to wire racks to cool completely.

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Reader Comments (10)

I've never heard of these, but I'd never turn one down!

February 27, 2012 | Unregistered CommenterBlog is the New Black

These sound like a delish oatmeal cookie! yum!

February 27, 2012 | Unregistered CommenterBecca

This is so old timey! Lovely!

February 27, 2012 | Unregistered CommenterKatrina @ Warm Vanilla Sugar

We are called New Zealanders and yep, your blog has reached our shores! We typically make them for Anzac Day which is the 25th of April but realistically we eat them all year round :).

February 27, 2012 | Unregistered CommenterSusie

I'm an avid Blue-eyed Baker follower all the way from New Zealand!!

February 27, 2012 | Unregistered CommenterMandy

How strange. When I first looked at the pictures I thought there were sesame seeds in them, but I guess that's the oatmeal. They sound tasty! I've heard about Anzac biscuits before but never really looked closely at a recipe. Thanks!

February 28, 2012 | Unregistered CommenterTeri

Aussie here - I use brown sugar in mine and they come out much darker. Love, love, love Anzacs - all you that have never heard of them, you must try!!!!

February 29, 2012 | Unregistered CommenterAspire2bawesome

I spent a year in New Zealand, yes that is the best biscuit/cookie they have! Eat 'em all year long.

January 15, 2013 | Unregistered CommenterMEL

Thank you so much for posting these! My dad is a Kiwi and my family now lives in New Zealand and I love eating these cookies when I go to visit. I never have golden syrup though so thank you so much for this little tip :)

February 2, 2013 | Unregistered CommenterLeah

Brown Sugar is the way to go. Some like them crunchy, some like them gooey. Most love them full stop. Named after some seriously heroic people. Thank god for the Anzacs!

March 15, 2013 | Unregistered CommenterManda13

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