This is one American girls’ attempt to make that classic biscuit recipe that is so well loved among New Zealanders (especially my friend Lyndon). With some trial and error, and some taste testing help from Lyndon, I think I may take a close second place finish behind the anzac biscuits his mum makes.
Anzac Day is observed by Australians and New Zealanders on April 25th and commemorates those killed in war, and honors their servicemen and women. So it’s basically the equivalent of our American celebration of Memorial Day.
These biscuits (what we Americans call cookies) are super easy to make, and whether you are from New Zealand or not, I think you may find yourself in love with these biscuits.
One NECESSARY ingredient though….Lyle’s Golden Syrup. You can find it at Cost Plus World Market or of course, Amazon.
Anzac Biscuits
Print RecipeIngredients
- 1 cup quick cooking oats
- 1 cup sweetened flaked coconut
- 1 cup all-purpose flour
- 1 cup white granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 2 tablespoons Lyle's Golden Syrup
- 1 teaspoon baking soda
- 2 tablespoons hot or boiling water
Instructions
Preheat the oven to 350-degrees and line two baking sheets with parchment paper and set aside. In a large bowl, mix together the oats, coconut, flour, sugar and salt. Set aside.
In a medium pot, over medium heat on the stovetop, melt the butter and the golden syrup together, stirring occasionally. Once the butter has melted and the two ingredients are combined, remove the pot from the stove.
In a small cup, mix together the baking soda and hot water. Pour the mixture into the butter-syrup mixture and stir. The mixture will puff up. Pour the butter-syrup mixture over the dry ingredients in the bowl and stir to combine.
Use a standard sized cookie scoop to scoop cookie dough balls out onto the prepared baking sheets. Bake cookies, one cookie sheet at a time, in 350-degree oven for 12-15 minutes, or until the edges are lightly browned.
Removed baked cookies from the oven and allow the cookies to set on the cookie sheet for 15-20 minutes, before transferring to a wire rack to finish cooling. Repeat process with second cookie sheet.
Notes
Store cookies in an airtight container at room temperature.
XOXO,
Kelly
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