ANZAC Biscuits

(Australian, New Zealand oatmeal and coconut cookies)

These tasty biscuits (called "cookies" in the U.S.) got their beginning during World War I. Mothers and wives with boys in the Australian and New Zealand Army Corps (ANZAC) worried they weren't eating well. So they devised a sweet treat in a time of rationing that would travel well in care packages sent a world away.

Image by amandabhslater

These days ANZAC biscuits are enjoyed on ANZAC Day (April 25) to remember the sacrifices of the men in WWI. They also make a great food for hikers and campers.

Makes about 2 dozen

Ingredients

Rolled oats -- 1 cup
Flour -- 1 cup
Shredded coconut -- 1 cup
Sugar -- 1 cup
Butter -- 8 tablespoons
Golden syrup or corn syrup -- 2 tablespoons
Water -- 2 tablespoons
Baking soda -- 1 teaspoon

Method

Preheat oven to 375°F. Add the oats, flour, coconut and sugar to a large bowl and mix together.
Add the butter, golden or corn syrup and water to small saucepan. Set over a low flame and heat until the butter is completely melted, whisking all the ingredients together. Remove from heat and stir in the baking soda.
Pour the butter mixture into the dry ingredients and use a spatula or fork to mix the ingredients together.
Drop tablespoonfuls of the batter onto a greased baking pan, leaving room for them spread out a bit. Bake for anywhere from 12 to 18 minutes. The shorter time will yield chewy biscuits. Baked for the longer time, the biscuits become more crispy.

Add new comment

Use the real deal

Submitted by Megan (not verified) on Thu, 07/15/2010 - 06:05.

I must say it's worth it to hunt for Gold Syrup then to use corn syrup. World Market stocks it and Giant supermarkets seems to have it (here in the DC area). It's also worth using good quality butter, Land O lakes brand seems to work the best for me.

Anzac biscuites

Submitted by Anonymous (not verified) on Fri, 03/12/2010 - 04:06.

I can tell you that we Australians don't enjoy these biscuits only on Anzac Day. They're popular all year round with all generations. They are an excellent accompaniment to a cup of tea.