ANZAC Cookies

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Submitted by Rob Anning, who writes: “History has it that ANZAC biscuits, or cookies to Americans, were baked by women during WW1 for their sons/husbands/brothers/fiances etc overseas on deployment.  Basically they are a rolled oat biscuit made without eggs in order that they keep longer.  The golden syrup is the binding agent, golden syrup is basically a light treacle.”

  • 1 cup flour
  • pinch salt
  • 1 cup sugar
  • 1 cup coconut
  • 1 cup rolled oats
  • 1 stick butter
  • 1 Tablespoon golden syrup
  • 2 Tablespoon water
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Sift the flour and salt together into a large bowl. Stir in the sugar, coconut, and rolled oats Melt the butter, golden syrup and vanilla together. Dissolve the baking soda in the boiling water and mix into the flour with the melted butter, stirring until all the ingredients are combined. Roll tablespoonfuls of the mixture into balls and place on greased trays. (Flatten lightly with a fork.) Bake at 350’ for about 12-15 minutes until the biscuits have flattened out and have become a reddish brown. Transfer to a cake rack to cool. They will crispen as they cool. Store in an airtight container. Makes 3 dozen.

From my Australian Nurse friend

Mix together:

  • 1 c coconut
  • 1 c flour
  • 1 c oats
  • 1 c sugar
  • 1 teaspoon baking soda
  • 2 Tablespoon boiling water
  • 1 Tablespoon golden syrup
  • 1 stick butter

In medium saucepan melt butter and syrup. Mix soda and water. Add soda water to butter mix. Add butter mix to flour mix.

Shape into balls.

Bake at 300’ to 325’ for 20 min.

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