Recipe: Anzac Biscuits? (aka Oatmeal Cookies)

Credit: Here’s Kate

Here’s Kate

Anzac Biscuits – the Australian version of oatmeal cookies

Oatmeal cookies are a favourite in many parts of the world, including Australia, where they’re referred to as Anzac Biscuits

These cookies are said to have been devised from the sending of care packages to Australia and New Zealand Army Corps soldiers serving in the First World War. They must be chewy, so be careful not to overcook them.

This recipe is from Bills: Breakfast, Lunch & Dinner, published by Whitecap Books and written by author/chef Bill Granger.



Ingredients

• 1 cup all-purpose flour

• 1 cup coconut

• 2/3 cup brown sugar

• 1 cup rolled oats

• 4 ounces butter 

• 1 Tbsp. golden syrup

• 1/2 tsp. baking soda

• 2 Tbsp. boiling water



Instructions

1. Preheat the oven to 315°F.
2. Place flour, coconut, sugar and oats in a bowl. Mix well.
3. Place butter and syrup in a saucepan over medium heat and melt.
4. Place baking soda in a small bowl and add the water. Stir to combine.
5. Add the soda/water mixture to the saucepan and stir.
6. Pour over oat mixture and stir all ingredients together.
7. Roll teaspoonfuls of biscuit mixture into balls and place on a greased and lined baking tray, leaving room for spreading.
8. Flatten each ball gently with a fork. Bake biscuits for 15-20 minutes or until biscuits are golden brown at the edges.
9. Allow to cool slightly on trays before transferring to a wire rack.

Makes 20 cookies.

Recipe courtesy Caren McSherry from the Gourmet Warehouse


Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.