It's not unusual that I would forget because a) I am mighty busy, and b) I'm not from Australia or New Zealand where this holiday is celebrated. But I feel that any holiday that has its own cookie is aces in my book.
For the uninformed, ANZAC stands for “Australia and New Zealand Army Corps.” The holiday is celebrated on April 25th, and while it currently honors all Australians and New Zealanders who served and died in all wars, originally it served to commemorate the troops who fought at Gallipoli in the Ottoman Empire during WWI.
These cookies (biscuits) are so named because, supposedly, they were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits traveled well. This is a Martha Stewart recipe, although it looks pretty much like every other recipe for Anzac Biscuits that I found.
These biscuits are insanely easy to make, require no special equipment, and can be stirred together in a single bowl. They are crisp on the outside, chewy on the inside, and addictingly delicious.
2 cups all-purpose flour
2 cups rolled oats
2 cups sugar
1 cup desiccated coconut*
1 cup (2 sticks) unsalted butter
2 tablespoons Lyle's Golden Syrup
3/4 teaspoon baking soda
1/4 cup boiling water
Preheat the oven to 350°F. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
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; if the butter is hot, it will bubble up considerably.)
Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch cookie scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.
Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.
*I did not have desiccated coconut, so just used Baker's. It worked perfectly.
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