Anzac Biscuits

“Anzac Biscuits”

Makes about 2 dozen 

These delectable coconut-and-oats treat are the national cookie (I mean biscuit!) of both Australia and New Zealand. Theories abound as to their origin; the name is an acronym for Australia New Zealand Army Corps, and they seem to have been popularized in the 1920s, to honor the ANZAC’s participation in World War I. They are so beloved, that the name is protected by both governments to keep the recipe from being sullied. (Hence the quotations around the recipe title, above.) A bit of golden syrup, which attracts moisture from the air, gives the cookies a long shelf life. 

NOTE-Honey may be used in place of golden syrup.  For gluten free folks, this has been tested with rice flour. Simply substitute 1 cup for the all-purpose flour.

1 cup rolled (old-fashioned) oats

1 cup all-purpose flour

1 cup desiccated (unsweetened) coconut 

2/3 cup granulated sugar 

8 tablespoons (1 stick) unsalted butter, cut up 

2 tablespoons golden syrup

2 tablespoons boiling water

1 teaspoon baking soda

1. Position oven racks in the center and top third of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. 

2. Stir together the oats, flour, coconut and sugar in a large bowl. Melt the butter in a medium saucepan over medium heat. Add golden syrup. Stir together the boiling water and baking soda in a cup, then stir into the saucepan. Pour into the dry ingredients and mix until well blended. 

3. Using a heaping teaspoon for each, form the dough into balls. Flatten the dough between your hands into 1 1/2-inch diameter disks about 1/2-inch thick on the baking sheets, about 1 inch apart. 

4. Bake until the cookies turn a deep orange-brown, switching the positions of the sheets from top to bottom and front to back halfway through baking, about 12 minutes. Cool on the sheets for a few minutes, then carefully transfer to a wire cake rack to cool completely. 

The cookies can be stored at room temperature in an airtight container aka a cookie jar for up to 2 weeks.  If they last that long.