April 22, 2015 § Leave a comment
In honor of Anzac Day, which is on April 25, I decided to make Anzac biscuits! Anzac (Australian and New Zealand Army Corps) Day is a national holiday in Australia and New Zealand when soldiers from both countries who died in war are remembered for their military service.
During World War I, it was said that families and friends of the Anzacs made a firmer version of modern-day Anzac biscuits (biscuits: cookies to Americans) to ship to them. These biscuits were specifically made for the soldiers because they had a long shelf life, could be transported easily on boats, and were filling.
The recipe from Butter Baking that I used to make these biscuits are delicious and super quick to make! You probably have most, if not all, of the ingredients already in your pantry too. These cookies are made with: flour, rolled oats, coconut, sugar, butter, honey, salt, baking soda, and boiling water. These might be the easiest cookies you ever make!
I made these for my friend, Britt (check out her awesome pictures and witty humor on Tweet Pray Love), since I was staying with her in DC for the Cherry Blossom Festival a few weeks ago.
From start to finish, these biscuits took less than an hour to make! Now that’s my idea of weeknight baking after a long day of classes and lab. Anzac biscuits are simple, humble treats but are so satisfying. Although you might be itching to brown the butter or add chocolate chips, I feel that part of this biscuit’s charm lies in its simplicity. The oats give the biscuit real substance and the coconut is a subtle undertone but provides a nice meatiness.
Okay, okay, I couldn’t help myself either. I had some speculoos spread left from when I made Gooey Speculoos Butter Cake so I paired it with the Anzac biscuit. No regrets.
For my American friends, these biscuits are most similar to oatmeal cookies. Depending on your preference, they can be crisp on the outside and chewy on the inside or soft throughout. The former can be achieved by flattening the dough so it is fairly even with the baking sheet and then leaving them in the oven for a few additional minutes while the latter can be achieved by flattening the dough less and taking them out of the oven after barely turning golden brown. Either way, these cookies are delicious! Plus, oats in cookies means it’s acceptable to eat them for breakfast, right? Good, since I took a bite at 9:30 AM before heading to the Cherry Blossom Festival parade.
Yield: About 24- 2.5 inch cookies
Adapted from Butter Baking
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup unsweetened shredded coconut *
- 1 cup brown sugar *
- 1/4 tsp salt
- 1 stick unsalted butter, melted
- 1 tbsp honey (golden syrup is traditionally used but honey works splendidly if you don’t have access to golden syrup)
- 1 tsp baking soda
- 2 tbsp boiling water
* I used sweetened shredded coconut since that is what I had on hand. To compensate, I used 3/4 cup brown sugar. The cookies were still a little sweet to my taste so if you use sweetened coconut, a suggestion is to reduce brown sugar amount to around 1/2 cup.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In large bowl, combine flour, oats, coconut, brown sugar, and salt.
Add melted butter and honey and mix well with wooden spoon to incorporate.
In a small bowl, dissolve baking soda with boiling water.
Add baking soda mixture to mixture in large bowl. Mix with wooden spoon until just combined.
Scoop heaping tablespoons of dough and space approximately 2 inches apart on prepared baking sheets. Flatten balls of dough slightly to achieve a chewier cookie or flatten until very thin to achieve a crisper cookie.
Bake for 17-20 minutes, or until golden brown for crisper cookie or barely golden brown for softer cookie, rotating pans halfway through baking time.
Let cookies cool directly on baking sheet for 5-10 minutes. Transfer cookies from baking sheet to cooling rack to cool completely.
Store in airtight container.