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Recipe By Tessa Arias

  |  

January 25th, 2012

However these sweet little biscuits came to be, they’re quite delicious. Sort of like a slightly crispy oatmeal cookie with the addition of coconut.

Yield:
24 cookies


Prep Time:

15 minutes


Cook:

15 minutes

Tessa’s Recipe Rundown…

Texture: Chewy, slightly crunchy, and altogether wonderful.

Ease: Ridiculously quick and easy. You don’t even need eggs!

Appearance: Just the way homemade cookies are supposed to look… homely.

Pros: Delicious, quick, and easy. Plus they stay good for days and days.

Cons: None.

Would I make this again? Yes

Happy Australia Day! Well, technically if you’re in the U.S. like me it’s tomorrow. In case you didn’t know, my mom grew up in Australia and I have family over there. I also lived there for a year when I was a little girl. ANZAC biscuits (we’d call them cookies here in the U.S.) are quite iconic. ANZAC stands for Australian New Zealand Army Corps. The story behind them revolves around World War I. Apparently soldiers received ANZAC biscuits from their wives because they don’t spoil quickly and they travel well. They also don’t have any eggs as those were scarce at the time.

However these sweet little biscuits came to be, they’re quite delicious. Sort of like a slightly crispy oatmeal cookie with the addition of coconut. Traditionally they are made with dessicated coconut and golden syrup but those items are difficult to find here in the U.S.

You might also liked this coconutty Australian dessert: Lamingtons

  • 2
    cups
    all-purpose flour
  • 1 3/4
    cups
    old-fashioned rolled oats
  • 1 1/2
    cups
    granulated sugar
  • 1
    cup
    unsweetened shredded coconut*
  • Pinch
    of salt
  • 3/4
    cup
    (1 1/2 sticks) unsalted butter
  • 2
    tablespoons
    Lyle’s golden syrup or light corn syrup
  • 3/4
    teaspoon
    baking soda
  • 6
    tablespoons
    boiling water
  1. Preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.

  2. In a large bowl combine flour, oats, sugar, coconut, and salt.

  3. In a small saucepan melt butter and corn syrup. Dissolve baking soda in boiling water and carefully add to butter mixture. Stir to combine.

  4. Add butter mixture to flour mixture and stir to combine. Drop tablespoonfuls on prepared baking sheets, spreading 2 inches apart. Flatten dough balls with your hand.

  5. Bake for about 15 minutes, or until golden brown and firm, rotating baking sheets halfway through. Transfer sheets to wire racks to cool. Store cookies in an airtight container at room temperature for up to 1 week.

*If you can’t find unsweetened coconut, use sweetened coconut and cut the granulated sugar to 3/4 cup.

From Martha Stewart’s Cookies

About Tessa…

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I’m a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  




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