ANZAC Biscuits/Cookies

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ANZAC biscuits were originally called Soldiers’ Biscuits, but were later renamed in honour of the Australian and New Zealand Army Corps.

As the story goes, people made these biscuits during WWI to ship to their relatives fighting abroad. Because they don’t contain eggs or milk, they didn’t spoil before they reached the soldiers (which took about 2 months!). Also, eggs and milk were probably scarce during those times due to rationing.

Here’s a more in-depth explanation.

There’s a great story behind them and, more importantly, they’re delicious! Rolled oats, coconut, golden syrup, butter, sugar…is there a better combination?

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The dry ingredients

After adding the wet ingredients

After adding the wet ingredients

The recipe yields 22 cookies (more than what is shown here).

The recipe yields 22 cookies (more than what is shown here).

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I got this recipe from an Australian lady:

ANZAC Biscuits (Cookies)

1 cup flour

1 cup rolled oats

1 cup white sugar (I decrease this to about 2/3 cup)

1 cup coconut

1/2 cup melted butter

1 tablespoon golden syrup (I use Lyle’s Golden Syrup. You can also use dark corn syrup)

2 tablespoons boiling water

1 flat teaspoon baking soda

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Combine dry ingredients.

Combine melted butter and syrup. In another bowl, combine boiling water and baking soda. Then combine the wet ingredients together, before adding to the dry mixture and combining.

Shape into (approx.) large teaspoon-sized balls and flatten slightly on a greased cookie tray. (You might find it hard to keep the ingredients together. Try pressing the mixture really hard in your hand. If it’s still too crumbly, add a little more melted butter.)

Bake at 375F for 8-10 minutes. Watch them as they burn easily. Cookies are ready when they are golden brown.

Yields 22 cookies.

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August 4, 2009. Tags: , , , , , . Cookies.

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