12 Days of Cookies – ANZAC Biscuits – Day 5

5 Dec

For those new to this blog, I was born and raised in Australia and am very proud of my Australian heritage. I do consider myself truly lucky to have grown up in Australia, although I’m incredibly grateful that I now get to live in Canada. If you’ve not been to Australia, you are missing out! Yes, I’m aware that the majority of North American’s consider it a very long flight to get there but once you get there, you’ll forget all about the hours spent on the flight. Australia is incredibly unique in its geographical make-up, the fauna and flora, the people, the culture, and the history. As an added bonus, she is breathtakingly beautiful.

I was very proud to introduce this Aussie biscuit (cookie) to the Canadians that I work with. Understandably, all of the Canadians that tried one had never heard of an ANZAC biscuit, but I can guarantee you that if you asked any Australian they would know exactly what you were talking about because these biscuits are a big deal in Oz. ANZAC stands for Australia and New Zealand Army Corps and it is claimed that these biscuits were sent from families in Australia/New Zealand to their troops in World War 1 because they would keep for the long journey. See, your baking class comes with a touch of history. You’re welcome.

Like most cookies, these are best when they come straight out the oven, all warm and sticky. Sure, they aren’t the prettiest of cookies but, damn, do they taste good.

ANZAC Biscuits – Makes about 2 1/2 dozen

2 cups all-purpose flour
1 3/4 cups old-fashioned rolled oats
1 1/2 cups sugar
1 cup unsweetened shredded coconut
Pinch of salt
3/4 cups (1 1/2 sticks) unsalted butter
2 tablespoons golden syrup
3/4 teaspoon baking soda
6 tablespoons boiling water

Preheat oven to 350F. Line two baking sheets with parchment paper.

In a large bowl, combine flour, oats, sugar, coconut, and salt.

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, it will bubble up considerably).

Add butter mixture to dry ingredients and stir to combine. Using a 1 1/2 inch ice-cream scoop or rounded tablespoons, drop balls of dough onto prepared baking sheets, about 2 inches apart. Flatten with the heel of your hand.

Bake until golden brown and firm but not hard, about 15 minutes, rotating sheets halfway through. Transfer to wire racks to cool. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.

Recipe from Martha Stewart’s “Cookies” recipe book.


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