Recipe by Nif
This recipe was shared by my friend, Carolanne, who was born and raised in New Zealand. She is a terrific cook! ANZAC stands for "Australian & New Zealand Army Corps" and is celebrated on April 25 in New Zealand. They were one of the items that would be sent to soldiers from home during World War One because they could survive the long journey by sea, and remain edible (and nothing hinders homesickness like home baking!). Over the years, softer, chewier versions of the biscuit have evolved, commonly including rolled oats, coconut and golden syrup. Eggs never feature in true Anzac biscuits, as eggs were in very short supply during World War One. Enjoy!
Top Review by Cookie Jarvis
So this was a recipe of one surprise after another. The end result was one tasty cookie. When I originally decided to make it, I thought it was an American style biscuit recipe, due to the fact that it made 12 biscuits and that I forgot that other parts of the world use the word biscuit for cookie. I love old cookbook recipes because they really put you in the era. I didn't do well with the measuring because my scales did not measure in small increments. Next time I'll bust out the diet scale, because I'm sure that is why it didn't turn out as 12 cookies, but rather a pan cookie. After I removed it from the oven, I scored it with a spatula so I could break it into bar size pieces. It tasted so much like a crunchy granola bar. Lovely. I'd give it five stars if the measurements were changed to cups. I will be making it again.
- 1 3⁄4 ounces flour (weigh your flour, sugar and butter)
- 3 1⁄2 ounces sugar
- 2⁄3 cup coconut flakes
- 2⁄3 cup rolled oats
- 1 3⁄4 ounces butter
- 1 tablespoon golden syrup
- 1⁄2 teaspoon baking soda
- 2 tablespoons boiling water
Directions See How It's Made
- Mix the flour, sugar, coconut and rolled oats together.
- Melt the butter and golden syrup.
- Dissolve the baking soda in the boiling water and add to the butter and golden syrup.
- Make a well in the centre of the flour mixture and stir in the liquid.
- Place spoonfuls on a cold greased tray, flatten with a fork.
- Bake for 15 to 20 minutes at 350°F.