Monday, November 16, 2015

Anzac Biscuits

This recipe has some interesting ties to several projects of mine. First of all, I made these cookies (biscuits) for my self-declared New Zealand November. ANZAC = Australian and New Zealand Army Corps, and these are cookies that traveled well and lasted, a standard recipe for the wives and daughters back home to send to their soldiers on the front during World War I. Second of all, the primary battle commemorated by Anzac Day was the battle for Constantinople, a turning point in Turkish military history as well, and a significant moment leading to their own independence. (Cross-reference 2013, where I did a lot of Turkish baking!)

I am not sure what I expected, but I thought these would be more historical than tasty. I was wrong! The golden syrup (which I just happened to have in the pantry; it's a key ingredient in sticky toffee pudding and treacle tart) adds a delicious dark caramel flavor. The cookies can be enjoyed as is, where they are somehow both crunchy and chewy, or my favorite way - dipped in milk.

Anzac Biscuits

(recipes comes from Martha Stewart, but retains the original formula of 2+2+2+2. If you use a recipe that calls for eggs, corn syrup, or nuts, that is not an Anzac biscuit!)


  • 2 cups all-purpose flour
  • 2 cups rolled oats
  • 2 cups sugar
  • 1 cup desiccated coconut
  • 1 cup (2 sticks) unsalted butter
  • 2 tablespoons Lyle's Golden Syrup
  • 3/4 teaspoon baking soda
  • 1/4 cup boiling water


  1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
  2. In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)
  3. Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.
  4. Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.

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