An Anzac biscuit is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.
It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
A friend of mine from NZ in Berlin invited me over on ANZAC Day to try out some of these little delights and they were delicious, so she is to thank for this recipe! They have really simple ingredients, except the Golden Syrup if you don’t live in the UK, Australia, New Zealand or somewhere with a British store. No worries, it’s available on Amazon.com! Luckily I live around the corner from a British store in Berlin, so I snapped some up, along with some Bird’s Custard Powder, but that’s something for another post ;-). Don’t let the $8 price worry you, it’s like investing in maple syrup. You don’t use a ton, so it lasts, and even though the only ingredient is sugar, it tastes so good and complex!
My next mission is to make my own crumpets and slather them in this so I can get the full British experience.
ANZAC Biscuits (Cookies)
- 1 cup flour
- 1 cup sugar
- 1 cup dry shredded coconut
- 2 cups oats
- 125 g vegan margarine ex: Earth Balance or Alsan
- 2 Tbsp. Golden Syrup
- 1 tsp. baking soda
- 3 Tbsp. boiling water
- Preheat your oven to 350F (180C) and either grease a cookie sheet with oil or line with parchment paper.
- Add the first four ingredients to a large bowl and stir until combined.
- Melt the butter and Golden Syrup in a small saucepan together.
- While the syrup/butter mixture is melting, dissolve the baking soda in the boiling water (you can just pour this in a cup or mug together).
- Add the butter/syrup mixture and baking soda/water mixture to the dry ingredients and stir to combine.
- Lay out little balls on a greased cookie sheet or parchment paper.
- Bake 15 minutes or until golden.
Here’s a picture of the mixture before forming cookies and baking: