Anzac Cookies

Anzac biscuits or cookies also called as “soldiers’ biscuits” are quite popular in Australia and New Zealand. I have been thinking of baking these Anzac cookies since the day I saw it first on YouTube. Actually, I came to know of these when my baker friend Suma Rowjee uploaded a video of the same and blogged about it in her blog cakesandmore.in. Infact, its one of my favourite blog. Just click on her name and go through her recipes.

These are simple cookies with just

few ingredients. You need all purpose flour, rolled oats, dessicated coconut, butter, brown sugar and baking soda. It can be made without refrigerating the dough and thus these can be ready in just few minutes.

According to Wikipedia, these were made by the wives and other family members of the soldiers during world war I. These cookies have a fairly long shelf life and are quite sturdy, thus doesn’t crumble and break during transportation. Also, it doesn’t use any eggs or milk. The butter is heated along with golden syrup and water. Baking soda is then added to this warm mixture which is in turn added to the flour mixture and sugar.

The traditional recipe uses all purpose flour. However, I have replaced it with whole wheat flour. I have used instant oats in place of rolled oats. You may pulse the oats into a coarse powder if you desire. However, I have kept it as it is. I like the coarse look of oats intact in my cookies.

Click here to get the recipe of golden syrup. If you do not have golden syrup, use equal amount of corn syrup or honey. Remember to use all ingredients at room temperature. Make sure the dessicated coconut is fresh. You may add some chopped nuts or dried fruits or even chocolate chips if you wish. These cookies spread while baking, so please leave enough space between 2 cookies. The below recipe yields around 27 cookies which are around 3-3.5 inches in diameter.

Ingredients:

• Whole wheat flour 100gm
• Oats 100 gm
• Dessicated coconut 100 gm
• Salt a pinch
• Baking soda 1/2 tsp
• Brown sugar 150 gm
• Golden syrup 2 tbsp
• Butter 75 gm
• Warm water 2-3 tbsp

Method:

• Mix the whole wheat flour, oats, dessicated coconut and salt and mix well.

• Take a heavy bottom pan and add the butter, golden syrup and water.

• Heat it gently till you get a smooth mixture.

• Switch off the flame and add baking soda and mix well. The mixture will turn frothy.

• Add this mixture into the dry ingredients .

• Add the brown sugar and mix well.

• Line a baking sheet with parchment paper and keep it ready.
• Make small equal sized balls from the dough and place it on the baking tray leaving some gap between 2 cookies. These cookies will spread a bit while baking.

• Meanwhile preheat the oven at around 160-170 degree Celsius for atleast 10 minutes.
• Bake the cookies for 22-25 minutes or till it looks golden.
• Remove from oven and cool in the tray for few minutes.
• Transfer onto a cooling rack and cool completely.

• Store in airtight containers.

Notes:

• These cookies are slightly chewy in the centre with a crispy exterior.
• I found the cookies to be a bit on the sweeter side. You can reduce the sugar by a tablespoon. Don’t reduce it too much.
• These cookies have a prominent coconut flavour.