ANZAC Biscuits

These anzac biscuits are amazing crispy cookies called as biscuits, are one of the iconic foods from Australia and New Zealand. These biscuits are made with flour, oats, coconut, brown sugar, and golden syrup.

Now, for the history part, ANZAC cookies were made during World War I. These crispy cookies were made and sent to the Australia and New Zealand Army Corps and hence the name. These cookies were mailed to soldiers by their family as they traveled and  stayed fresh well for days.

Like said before, these cookies/biscuits are crunchy! I love crunchy biscuits and grew up eating mostly crunchy bscuits. In fact, I was exposed to the soft version cookies a couple of decades back when I moved here. I used to love the coconut biscuits that I am fond of. So, for the love of crunchy ones (love soft chewy ones too), oats, and coconut, this is my heaven. Do not tell that I didn't warn you. This cookie is very addictive and you might end up having all of it in your tummy if you happen to see them on the counter inviting you. That delicious! If you do not like crispy/crunchy ones, bake for one to one and a half minute less for a perfect chewy one!

This golden syrup is amazing. The color and flavor - yum! I have used Lyle's brand golden syrup. The aroma of the syrup is amazing and love the caremelly notes. It imparts great flavor, color, and aroma to the cookies to. No one said you can't lick the spoon after adding the syrup. Lol. But that's a fast pass for a trip to paradise! Just enjoy and those calories will never count :-) There are many ways to use this golden syrup. A drizzle on your everyday toast will make you bright and happy every morning! I would love that!

When baking, the cookies turned out crisp but the edges got a little burnt at 350 degrees F. Reducing the oven temperature to 325 degrees F and baking for 14 minutes gave the best results. Every oven could be different just check the temperature of your oven and your cookie preference. I refered to Bon Appetit, King Arthur Flour, and Recipe Tin Eats for the recipe. I made some adjustments with quantity of butter and golden syrup, and with baking temperature too for best results. Adding four tablespoons of golden syrup like in Recipe Tin Eats, gave beautiful color and flavor. The aroma of the syrup could be felt in the home when the biscuits came out of the oven. Six tablespoons of butter worked for me rather than 5, or 8, or 9 tablespoons. Play around with the measurements for biscuits that suit your preference. I have used rolled oats in this recipe. If using instant oats, the proportion may change and change it accordingly.

I have a weakness for oats and coconuts. This ANZAC biscuit is made with both of my favorite ingredients. I love anything made with these two. Whether it is made with oats like Double Chocolate Cherry Almond Oatmeal Cookies, "Date" Oats Vegan Heart Cookies, or this Coconut Cookies, I am addicted to all of these!! I love adding coconut on everything. In dessicated/coconut milk form like to add coconut in this Vegan Coconut Gingerbread Muffins or Vegan Jackfruit Muffins. I love to add coconut in curries like Baby Aloo Kurma or in this Vegan Coconut Milk Pulao.

We are virtually traveling to Australia this month in our #EatTheWorldChallenge group. Traveling on a culinary journey i always fun and helps understand different culteures and traditions. Plus, have more variety of yummy food in your menu! Noone would say no to that. This iconic cookie is my share for the event. Be sure to check cultureatz if you would like to join.

In another group, I explored Oceanic cuisine, and came across this cookie and was a must to make for me. I made and enjoyed it along with Cheese Rolls, delicious roated veggie Kaima Bona Gatoi, and addictive Green Paw Paw Curry! Again this curry is addictive made with green papaya and coconut milk. Now again. as soon as the country name was announced by Evelyn, my heart decided on this cookie and enjoyed these a couple of times again. These make great edible gifts too!

Also linking this to Thursday Favorite Things and Full Plate Thursday.

Ingredients

Makes 32 cookies

All-purpose flour - 1 cup

Rolled oats - 1 cup

Dessicated coconut - 3/4 cup, unsweetened

Brown sugar - 3/4 cup, packed

Butter - 6 tbsp

Golden syrup - 4 tbsp

Salt - 1/8 tsp

Baking soda - 1/2 tsp

Hot water - 2 tbsp

Method

Preheat the oven to 325 degreesF.

In a bowl, add the flour, oats, coconut, brown sugar, salt, mix, and set aside.

Add butter and golden syrup to a sauce pot and heat on a medium flame, until melted. Switch off the flame.

In another bowl, add the baking soda and hot water, add the melted butter-syrup mixture. The mix will turn a little bubbly. Mix.

Pour this on to the dry ingredients and mix thoroughly.

Scoop about a table spoon of the cookie dough on to a silicone lined baking sheet. Roll and flatten them a little. 

Bake for 14 minutes, remove from oven, cool completely, store in airtight container.

Here are the links to the recipes we shared on our virtual culinary journey to Australia!

 A Day in the Life on the Farm: Australian Meat Pie 

Magical Ingredients: Anzac Biscuits 

Sneha’s Recipe: Deviled Chicken 

Kitchen Frau: Anzac Biscuits - Crispy Oatmeal Cookies 

Amy’s Cooking Adventures: Fairy Bread