ANZAC Biscuits

Apr 25, 2010

Tomorrow April 25, 2010 is ANZAC Day, a day when Australians and New Zealanders unite to commemorate our war veterans. It is also a day to start drinking heavily from very early on in the morning, gamble on a coin game that is illegal to play in Australia on every other day except for ANZAC Day called Two Up. For me, Anzac day is also the perfect day to eat ANZAC biscuits (an Australian version of an oatmeal cookie).

Since there are no ANZAC biscuits for sale at my local supermarket, I am going to attempt to make them myself today using the golden syrup I made my mother send me from Australia. In the interest of blending my Australian background with my host country's culture, I am going to try a Martha Stewart recipe for ANZAC biscuits (even though she calls them cookies).

If you are keen to try the recipe below but are relying on ingredients easily found in the U.S, substitute golden syrup for either honey or corn syrup.


2 cups all purpose flour

2 cups rolled oats

2 cups sugar

1 cup dessicated coconut

1 cup unsalted butter

2 tablespoons golden syrup

3/4 teaspoons baking soda

1/4 cup boiling water


Preheat the oven to 350 Fahrenheit or 160 Celsius degrees

Line baking sheet with parchment paper

In a bowl combine flour, oats, sugar and coconut


In a small saucepan, carefully melt butter with golden syrup

Dissolve baking soda in boiling water and add to the butter mixture


Add butter mixture to dry ingredients (stir to combine)

Roll a teaspoonful of mixture into small balls (Martha uses a ice cream scoop for this step - i just eye ball it because I do not own an ice cream scoop) and drop onto prepared baking sheet

Flatten mixture slightly with your hand

Allow plenty of room between biscuits (as they will spread)


Bake until golden brown and firm but not hard (this should take approximately 15 minutes)

Transfer to a wire rack, allow to cool


To enjoy the ANZAC biscuit in true ANZAC spirit, try it with a nice cup of coffee spiked with rum!!