Anzac Biscuits/Cookies

March 15, 2015

One of the most delightful things when traveling is trying out local recipes. After having little success with making her traditional Canadian-style chocolate chip cookies in South Australia, Carolyn looked up a recipe for Anzac biscuits/cookies. After creating two successful batches and receiving several compliments on them and requests for the recipe, she decided to share this recipe with you!

Thanks to Wendy Williams for introducing us to Anzac Bars! Carolyn has modified the following recipe from The Australian Women’s Weekly Home Baked Cook Book, 2005, page 97. She has attempted to translate and provide both the Australian and Canadian vocabulary. *Note: Australian Tablespoon = 20 ml while the Canadian tablespoon = 15 ml.

ANZAC Biscuits (Cookies)

This single batch can make up to 30 small cookies.

However, Carolyn always doubles the recipe and makes 30 large cookies! Yummy!

Ingredients

1 cup (90g) rolled oats

1 cup (150g) plain flour (not self-raising)

1 cup (220g) firmly packed brown sugar

½ cup (45g) finely shredded coconut (desiccated coconut)

125g butter

2 tablespoons golden syrup (cane sugar syrup, not maple)

1 tablespoon* water (20ml)

½ teaspoon baking soda (bicarbonate of soda)

¾ cup raisins (sultanas)

Preheat oven to moderately low (approximately 180 degrees Celsius).

In a large bowl (preferably glass), combine oats, sifted flour, sugar, coconut and raisins/sultanas.

Combine butter, golden syrup and water in a small saucepan (pot). Stir constantly over medium heat until the butter is completely melted then stir in baking soda. Remove from heat and pour into dry ingredients. Mix thoroughly.

Cover baking tray with baking paper. Place level tablespoons of mixture 5cm apart.

Bake approximately 20 minutes or until cookies/biscuits feel slightly firm and look golden.

Remove from heat, let cool and enjoy!

Happy baking, everyone!

The last two cookies from Carolyn’s first batch of Anzac biscuits/cookies, March 15, 2015