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ANZAC Biscuits

ANZAC Biscuits

ANZAC Biscuits

ANZAC Biscuits
5.0 rating based on 12,345 ratings
5/5 (4)
Course: Drop CookiesCuisine: Australia, New ZealandDifficulty: Easy
Servings

40

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A traditional Australian and New Zealand oatmeal cookie made on ANZAC day – April 25. ANZAC day is a remembrance of our soldiers who fought in Gallipoli.

Ingredients

  • 1 cup rolled oats

  • 1 cup plain flour

  • 1/2 cup sugar

  • 3/4 cup dessicated coconut

  • 2 tablespoons golden syrup*

  • 1/2 cup butter

  • 1/2 teaspoon bicarbonate of soda

  • 1 tablespoon boiling water

Directions

  • Pre-heat oven to 300F. Mix oats, flour, sugar and coconut. Melt syrup and butter together. Mix soda with boiling water and add to melted butter and syrup, add to dry ingredients. Place teaspoonfuls of mixture well spaced on a greased baking sheet. Bake for 20 minutes and remove to wire racks to cool.

Notes

  • Recipe from “Nik”, who adds: “Anzac biscuits are to Australians what chocolate chip cookies are to Americans.” Photo by HeatherW under Creative Commons license.
  • * If you are unable to locate golden syrup, Ochef recommends substituting it with 2 parts light corn syrup and 1 part molasses or equal parts of honey and light corn syrup.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review

★★★★★
I will make them again
- Mary

★★★★★
Living in Japan for over 15 years, this is one recipe I continue to make every year around April 25th, along with the red poppies we wear on the lapel which represent the fields of Gallipoli. Everyone just seems to love Anzac biscuits. Generally just a very heartwarming recipe when shared over a cup of tea with new or old friends, and especially when remembering the humble origins as food for troops down in the trenches risking their lives for us.
- Margot

★★★★★
Fantastic! I will be making these often. I was actually out of rolled oats, so I used a plain granola and it worked out perfectly! They are crispy and sweet and yummy! I also added 1/2 tsp. salt to mine to balance the sweetness.
- Deborah

★★★★★
It was good
- A Baker
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