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Anzac Biscuits I

Anzac Biscuits I

Sharon McAllister

Sharon McAllister

Traditional recipe from Australia and New Zealand. Associated with the joint public holiday (ANZAC Day) to commemorate the Gallipoli landings during WW1.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Mix oats, flour, sugar and coconut together.
  2. In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.
  3. Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper).
  4. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

dawn_star
106

dawn_star

5/1/2007

Hey everyone, a real true blue Aussie here. This recipe is probably one of the closest to the middle ground, of the various types we make. But just a note, **they don’t HAVE to be crunchy** In Australia, we are split. Half like them crunchy, half like them chewy. I think chewy only just wins, at least where I’m from. It is said that the women back at home in WWI wanted to make biscuits for the men at war, as they were concerned they weren’t eating well. But as they were on rations, they didn’t have eggs. So this recipe was born. Or so they say. Just remember, these biscuits are great crunchy or chewy!!!

CARMAJAR
71

CARMAJAR

1/9/2004

Much different from the standard cookie mixes from my American recipes. I made these for an Aussie friend of mine. She was so excited. Although, I ended up using Karo light syrup instead of the golden. She assured me they tasted the same as what she remembered her mother making. I've tried with regular coconut and toasted. My household liked it best with the toasted coconut.

DinSarLoveRachRay
60

DinSarLoveRachRay

4/25/2007

Wasn't sure which syrup here in Colorado (U.S.) was considered "golden" so I got the wrong one ("Karo Corn Syrup with real Brown Sugar") not sure how it affected the taste. Also, our first batch was SOOO super dry, we couldn't keep the cookies together at all! They were falling apart all over the cookie pans. The taste was good (or what you expect with ANZAC cookies) but all were so crumbly, and big balls as they didn't spread. So I read somewhere that in Australia the Tablespoon is bigger than here in U.S. (?) and so made a second batch and added more syrup and butter (like 2 more T. butter) and then they spread out like in the pictures. (Very greasy on the fingers, though, to drop onto cookie sheet because of all the butter, definitely use a spoon.) But they were what we had expected to get the first time. Everyone seemed to gobble them up (in my son's 7th grade class.) Also used Mound's shredded coconut; yummy.

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