anzac biscuits

by Kristen on January 9, 2009

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anzac biscuits

For weeks now my husband has been asking about Anzac biscuits. He has been looking for them in the shops to no avail. I decided it was time to step up to the plate and bake some. Some say that these are the national biscuit of Australia and New Zealand. They were developed during WWI for the Australian and New Zealand Army Corps hence ANZAC. Women of those countries made them for their soldiers because they would keep well while they were away.

I spent a little time surfing the web and looking through cookbooks, most of the recipes were the same with little tweaks here and there. I mixed things up a bit I wanted to add some brown sugar for flavor so I divided the sugar in the recipe to half granulated raw cane sugar and half Muscovado, a flavorful natural brown sugar. Did you know that brown sugar is usually highly refined plain white sugar with a little molasses added back in? If you want the sugar before the molasses has been removed look for Muscovado, if your supermarket does not carry it any natural food store should.  The addition of molasses in the recipe also amps up the depth of flavor and will give you a darker cookie.

These are super easy to make and quick too do to the one-bowl method and a wooden spoon.  No mixer necessary.  These humble cookies are the most requested in our kitchen, followed closely by Ugly Cookies.  If you are looking for something crispy, crunchy with a slight chew give these a try.  If you use sweetened coconut be sure to decrease the sugar in the recipe it may be too sweet.

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: Anzac Biscuits
  • 1 cup (150g) all purpose flour (I used spelt)
  • 1 tsp baking soda
  • pinch of salt
  • 1 cup (100g) rolled oats
  • 1 cup (80g) shredded coconut (I used unsweetened)
  • 1/2 cup (110g) granulated raw sugar
  • 1/2 cup (110g) Muscovado sugar or raw brown sugar
  • 1 stick (1/2 cup) (110g) butter or your favorite healthy substitute such as Earth Balance
  • 2 Tbsp molasses or honey (molasses will have more flavor)
  • 2 Tbsp water (add more water as needed to bring the dough just together)
  1. Preheat oven to 350F (175C). Line a cookie sheet with parchment or grease well.
  2. Mix the flour and baking soda in a large bowl. Add the oats, coconut and sugars and mix well. Melt the butter and add the molasses. Stir the melted butter mixture and water into the dry mixture. When combined, scoop out by the tablespoon or cookie scoop and roll into balls. Place the balls on a greased or parchment lined cookie sheet. Press down on the cookie dough to flatten a little. Leave plenty of room these will spread a lot.
  3. Bake for about 12 minutes. Leave to cool on the pan until firm then remove to cooling rack. Enjoy, but don’t eat them all at once!

***For Mini Cookies:
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Using a cookie scoop, make a tight ball.  Divide into four equal pieces, it will seem tiny, but they spread some.  Roll the pieces into a ball and roll in coarse sugar.  Chill for a few minutes, then flatten slightly before placing in the oven.  If the cookie it too warm before baking it will spread even more. Bake for 9-10 minutes, rotating pans at the 5 minute mark. Allow to cool on the pan for a minute then transfer to a cooling rack.

You might also like: The Hearty Cookie

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Tagged as: coconut, oats

{ 2 comments… read them below or add one }

1 Lore January 12, 2009 at 12:32 pm

Ooo yum! I’d eat a dozen of these in a heart beat :D

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2 Christie April 28, 2009 at 1:40 am

They’re so neat! Nice work ;)

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