For clarification – what Americans call “cookies”, Australians call “biscuits”. As this is a quintessential Australian recipe, I’m referring to these as ANZAC biscuits. These buttery oat, coconut & golden syrup biscuits aren’t like other oat biscuits you’ve tried…unless you’re an Aussie. Then, like me, you’ve grown up enjoying mum or nana’s home-baked Anzacs.
Jump to Recipe
The recipe is easy & with only a handful of ingredients is quick to make. Just make sure all your ingredients are fresh. So important. ANZAC biscuits are eggless, perfect for anyone in the family who has an allergy to eggs. What makes these so delicious is the golden syrup with its buttery, caramel-like flavor. Golden syrup is used extensively in puddings & baked goods in England, Australia & New Zealand. Golden syrup is available in some grocery stores here in the US & Canada, usually in the international section. Or try online – Amazon & The English Tea Store are a couple of places I usually buy it. The only brand I ever used is Lyle’s. Thick & amber colored, golden syrup is produced by refining sugar cane. There really is no substitute. Some recipes suggest corn syrup but just don’t – it doesn’t taste the same because it’s not the same. Buy it online if you can’t find it in your grocery store. Use it on toast, drizzled on oatmeal/porridge, on crumpets, in cakes. This Golden Syrup Anzac Cheesecake is a decadent & delicious recipe with golden syrup as the star.
I will obviously put all the pertinent information for making these ANZAC biscuits perfect in the recipe, but I wanted to show you what the mixture looks like rolled into balls before baking – holds together well & is glossy.
When baked, the biscuits will puff a little then deflate & become crispy with a little chewiness when they cool. They spread so don’t be tempted to crowd the baking sheet – been there, have the t-shirt.
My favorite way to enjoy them is with a cup of tea for dunking. Try to stop at one or two. You can’t. Well I can’t but we’ve already ascertained I have very little no self control.
There is a little conflicting information regarding the origin of the ANZAC biscuit. ANZAC stands for ‘Australia New Zealand Army Corps’ & I grew up understanding the biscuits were sent overseas to the troops during WWI because the biscuits kept well for travel. I like that story & I sent ANZAC biscuits to my step-son when he was stationed in Iraq so I’m holding to the story I grew up with because there is some documented evidence. Whatever the origin, these are my favorite biscuits. And this is a little salute to my homeland as Australia Day – January 26th, draws closer. Cheers, Lovoni
ANZACS BISCUITS
Equipment
- baking sheets
Ingredients
- 1 cup all purpose flour (plain flour)
- 1 cup rolled (old fashioned) oats
- 3/4 cup flaked (or medium) coconut preferably unsweetened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1 stick (1/2 cup) butter (125g/4 oz)
- 3 tablespoons golden syrup
- 2 tablespoons water
- 1 teaspoon baking soda
Instructions
- Preheat oven to 325°F. Line 2 large baking sheets with parchment paper.
- Combine flour, oats, coconut, both sugars & salt in a medium-sized bowl.
- Put the butter, golden syrup & water in a medium-sized saucepan. Stir over medium heat until butter is melted & mixture is starting to boil. Stir in the baking soda, turn off the heat & continue stirring until mixture froths & is the consistency of partially beaten egg whites. Immediately pour into the flour mixture & mix until well combined.
- Shape slightly heaping tablespoons of mixture into balls. Place 2 inches apart on the prepared baking sheets. Bake 15 to 20 minutes or until a darkish golden brown – the longer you cook the biscuits for, the crunchier they become, just be careful not to burn them. You'll see from the images the color that I think is optimal & will give you both the crunchy & chewy texture I love about these biscuits. As they cook, the biscuits will puff a little then deflate on cooling. Let stand on baking sheets for 5 minutes before removing to a wire rack using an egg lift/spatula, to cool completely. When completely cooled, store in airtight containers & keep at room temperature. Makes about 22.
Leave a Reply