These cookies (or biscuits as they are called in Australia and New Zealand), were originally called soldierís biscuits because they were inexpensive, easy to make, and they held up well when shipped to the troops. Most recipes for Anzac Biscuits call for oats, desiccated (dried unsweetened) coconut, and golden syrup. If golden syrup isnít available, maple syrup or honey are both acceptable substitutions.
3 Dozen Cookies
1 cup rolled oats
1 cup desiccated coconut
1 cup flour
3/4 cup brown sugar
1/4 teaspoon salt
1/2 cup butter
2 tablespoons golden syrup, or substitute honey or maple syrup
2 tablespoons hottest tap water
1 teaspoon baking soda
- Preheat the oven to 325į.
- Line two baking sheets with parchment.
- Mix the rolled oats, desiccated coconut, flour, brown sugar, and salt in a large mixing bowl.
- Place the butter and golden syrup in a microwave-safe measuring cup; microwave 1 minute or until the butter is melted.
- Mix the hot water with the baking soda.
- Add the soda mixture to the butter mixture and stir well. It will bubble up.
- Pour the butter mixture over the dry ingredients in the mixing bowl and mix well.
- Scoop tablespoon size balls from the batter; roll them into smooth balls and flatten slightly.
- Place them on the baking sheet, leaving an inch or so between each to allow room to spread.
- Bake 8-10 minutes or until golden brown.
- Remove from the oven.
- Let the cookies sit on the baking sheet 2-3 minutes, then transfer to cooling racks.
- These cookies will keep several weeks when stored in an airtight container.
Amount Per Serving
Calories 73 Calories from Fat 38
Percent Total Calories From: Fat 51% Protein 5% Carb. 44%
Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 3 g
Cholesterol 7 mg
Sodium 68 mg
Total Carbohydrate 8 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 2% Vitamin C 0% Calcium 0% Iron 2%