Skip to content

ANZAC Biscuits

June 20, 2010

The best way to describe this cookie would be to imagine what would happen if you accidentally added some oats to a molasses cookie dough. That would be the best and simplest way to describe these cookies, but it doesn’t do them the delicious justice they deserve. For one, it doesn’t account for the sweet coconut flakes that add a delicate sweetness to the cookie.

But, most importantly, these cookies call for golden syrup — not molasses. However, I would say that the flavors are similar enough that most people would not care to discern the difference. Molasses has a slightly darker and more bitter flavor when compared to golden syrup, which can be used as a substitute for honey (though it looks more like former than the latter). Golden syrup is also used more widely around the world and readily available in Europe, Australia, and South Africa, among other places. It’s also available in the U.S. though, so fear not, just look for the King Brand golden syrup.

I got this recipe from my friend Darcy, who got it from her host family when she studied abroad in Australia. I remember when she mentioned she had a recipe for a cookie that has coconut flakes, oats, and this strange thing called golden syrup. Reading over the ingredients and terse directions scrawled onto a half-sheet of paper, I was intrigued. After several months of planning between our busy schedules, we finally got a chance to make these for the first time a few weeks ago and we are definitely glad we did.

Without a doubt, the texture is the way this cookie crumbles. It is perfectly crunchy on the outside while the inside is chewy for days, in more ways than one; offering a hearty mouthful with the oats and coconut flakes and keeping that chewiness long after it’s out of the oven. All of this is complemented nicely by the dark, molasses flavor of the golden syrup and subtle sweetness from the coconut.

ANZAC Biscuits

ANZAC Biscuits

ANZAC Biscuits

Ingredients

1 cup old-fashioned rolled oats
1 cup sugar
1 cup flour
3/4 cup sweetened coconut flakes
1 1/2 teaspoon baking soda
2 tablespoons boiling waters
1/2 cup butter (1 stick of butter)
1 tablespoon golden syrup

Directions

1. Preheat oven to 350 degrees F. Mix oats, flour, sugar and coconuts in a large mixing bowl.
2. Melt butter and golden syrup in a saucepan over medium-low heat.
3. Mix baking soda with boiling water and add to melted butter and syrup.
4. Add wet ingredients to dry ingredients.
5. Place 1 tablespoon of mixture on greased pan and bake for 12 to 14 minutes. Makes about two dozen cookies.

Notes

These cookies stay wonderfully chewy for days after baking if you keep them in an air-tight container. The original recipe calls for you to bake them in a “slow oven” for twenty minutes. I don’t know exactly what a “slow oven” is, but in a regular oven, I find that baking these cookies for about 12 minutes is perfect.

Advertisements
3 Comments leave one →
  1. June 22, 2010 11:17 PM

    These sound so incredible. With the oats and syrup, it sounds like the perfect rainy-day cookie!

  2. Luci permalink
    June 22, 2010 11:59 PM

    This sounds awesome! Can’t wait to try it. What does ANZAC mean?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: