This is my recipe for Anzac biscuits, the eggless cookie made famous during World War II. These deliciously crispy, buttery, coconut-y cookies were baked and sent to the Australia New Zealand Army Corps (ANZAC) while abroad. Easy to make and excellent 'keepers' these biscuits are a great choice for the cookie jar or a tea time treat.
Golden syrup, the UK's greatest culinary achievement.
1 C white flour
1 C rolled oats
3/4 C brown or white sugar
1/2 C desiccated coconut
1/2 C butter
3 TBS golden syrup
pinch of salt
1/2 tsp baking soda
1 TBS hot water
Here's what to do:
1) Heat oven to 350F/180C. Line baking sheets with parchment paper or silicone baking mats. In a large mixing bowl combine flour, oats, sugar, and coconut. Set aside.
|Mix dry ingredients & set aside.|
|Beware of bubbles!|
|Ready to go into the oven.|
|Ready to eat!|
According to certain Kiwi friend of mine: "Do not put sultanas, dried cranberries, flax seeds, spice, margarine, or any another abominations into Anzac biscuits." This biscuit is a matter of national pride! (For those who don't know, "Kiwi" is slang for a New Zealander.)
If you are unable to obtain golden syrup, honey works well as a substitute. (But don't tell my Kiwi friend I told you that!)
Store in an airtight container to maintain crispness.
The dough is a little crumbly so I use a tablespoon sized scoop to press it into balls.
Using brown sugar will make these biscuits a little chewy. Using white sugar in these biscuits will make them crispier.