Spache the Spatula

Anzac Biscuits

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I saw this recipe a couple of weeks ago and knew that I’d have to try it. I’m a huge coconut lover (I never can understand why so many people hate it) so these shortbread-like cookies sounded right up my alley.

Apparently, these are super popular in New Zealand and now I can definitely see why. These things are freakin’ addictive! They are seriously so good. They are super crisp (my dad would LOVE these, he loves crunchy cookies; next time I go home I’ll have to make them) and sweet. The sugar sort of caramelizes and produces something so incredible that it is hard to describe. Now, they may not be the prettiest cookies, in fact they are rather ugly, but I promise you that for as drab as they look, they are even more delicious.

Don’t believe me? I ate four right out of the oven and Mikey ate eight, yes, eight. They are that good. (Also, they are fairly small cookies 😛 … about the size of a quarter-ish.)

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Anzac Biscuits

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup rolled oats
  • 1 cup ground unsweetened coconut (just whir it around in a food processor until it becomes a coarse meal- be sure to measure it after you grind it up)
  • 1 stick (8 tablespoons) unsalted butter
  • 1 tbsp honey
  • 1/2 tsp sea salt
  • 2 tbsp boiling water
  • 1 tsp baking soda

Directions:

  1. Preheat oven to 350 degrees. Line your baking sheets with silicone baking mats or parchment paper and set aside.
  2. In a medium-sized bowl, combine the flour, sugar, and oats. Set aside.
  3. In a small saucepan, melt the butter and honey over medium-low heat. Add in the water and baking soda. The mixture will fizz a bit when the baking soda is added.
  4. Pour the melted butter mixture over the dry ingredients and stir to combine.
  5. Form into teaspoon-sized balls (you'll have to really press the mixture together) and place on the lined baking sheets about an inch or so apart.
  6. Bake for 8-12 minutes or until golden. Let cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool further.

recipe adapted from here

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7 Responses to “Anzac Biscuits”

  1. Anonymous — April 22, 2010 at 6:10 am

    Anzac stands for "Australia & New Zealand Army Corps". People used to send the biscuits to the troops in WW1 because they keep so well. April 25 is an Anzac Day public holiday in Australia, so good timing on your anzac-baking.

  2. Rachael — April 22, 2010 at 7:51 am

    Thank you for the background info 🙂 I had no idea; that's very cool.Very neat that Anzac Day is so close- good timing indeed

  3. Matt — April 22, 2010 at 9:27 am

    They can't be sold in Australia without conforming to a traditional recipe. Subway was selling them in Australia until 2008 when they were ordered to change the recipe or change the name. There are more details at Wikipedia if you are interested.

  4. Rachael — April 22, 2010 at 12:36 pm

    Oh dear well I'm sure mine wouldn't fly there either then considering I used honey instead of golden syrup, among other things.

  5. Nicole — April 23, 2010 at 12:29 am

    I made these and they are so good! It's nice to meet another Seattle-area blogger. Thanks for the great recipe.

  6. Rachael — April 23, 2010 at 5:01 am

    I'm so glad you liked them, Nicole! I thought they were pretty outta-this-world 🙂

  7. Pingback: Miso-Oatmeal Cookies | Spache the Spatula

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