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On the 25th April, every year, Australia and New Zealand observe ANZAC day. This day of national  day of remembrance honours all military personnel who have served and died for our countries. Originally this day commemorated the men who died at Gallipoli in WW1. This year marks the 97th landing at Gallipoli.
Anzac biscuits are a national icon, a recipe we all have, a biscuit we all love. It has been claimed that Anzac biscuits  or cookies were sent by wives to the soldiers. Supposedly these cookies kept well and lasted the long transportation.These cookies don’t contain eggs which were scarce during the war and also would have diminished their  shelf life.
So it is appropriate that today I chose the bake Anzac Cookies from A Baker’s Odyssey by Greg Patent. This recipe is slightly different in proportions from the usual Anzac recipe in that it has a quarter of a cup less flour. I found that this meant the cookies spread more during baking and resulted in a thinner cookie than the usual recipe I use. Also I would normally use dessicated coconut – easier than chopping shredded coconut -though I did for challenge purposes! Golden syrup is traditionaland I believe lends the biscuit the correct flavour but Greg suggests honey or light corn syrup. Personally I feel corn syrup has very little flavour but I think honey or even maple syrup would be fine.
We Australians like our Anzac biscuits crunchy but the 12 minute cooking time results in a chewy cookie. I chose to bake for 3 or 4 minutes longer for a crunchy cookie.
 That’s your choice, of course!
This seemed a little odd – an Australian baking a traditional Australian recipe from an American cookbook!
Anzac Cookies
Makes 36 cookies
1 cup rolled oats
3/4 cups unsweetened shredded coconut, chopped
3/4 cup flour
1 cup sugar
8 tablespoons (115g) butter
1 tablespoon golden syrup
3 tablespoons boiling water
1 1/2 teaspoons bicarb (baking) soda
Heat oven to 300F (150C). Line baking sheets with non stick paper.
In a medium bowl mix together oat, coconut, flour and sugar.
Melt butter in a small saucepan and stir in the syrup. 
In a small cup mix the boiling water with the soda until the soda is dissolved. Add this mixture to the butter and stir well. Pour over dry ingredients and stir thoroughly with a wooden spoon.
Spoon slightly rounded teaspoonfuls of battler 3 inches apart onto lined baking sheets. Don’t make the cookies too large – remember they spread during baking. Bake for 12 minutes or 4 minutes longer if you like crunchy cookies.
Rotate baking sheets after 8 minutes of cooking to ensure even browning.
During baking the cookies will rise and fall when you remove them from the oven. 

I like to cool the cookies on the baking sheet. If you only have limited baking sheets remove the baking paper with the cookies attached, cool the baking sheet by running under water, then reline and bake more cookies. 
Enjoy your cookies and remember the brave men and women who served in the military so that our country can be free.
“Lest we forget”

I was surprised and thrilled to recently receive the Liebster…
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