ANZAC biscuits

November 14, 2009

So I’m breaking in a new friend–a KitchenAid stand mixer. There wasn’t really anything wrong with the previous Hamilton Beach–but the thing was ancient and tended to fling batter 360 degrees around the kitchen, so I got this new one.

ANZAC biscuits 002
new toy

The inaugural recipe is for some delicious, chewy cookies from Down Under. ANZAC stands for Australia-New Zealand-Air Corps. “Biscuits” stands for cookies. And you thought you wouldn’t learn anything from this blog. I’ve Americanized the ingredients so you don’t get confused by metric measures and things like “bicarbonate of soda” (aka baking soda). These are totally simple, first invented during WWII by housewives who needed a recipe without eggs for cookies that would keep for a long time.

They only call for one weird ingredient you probably don’t have on hand–Golden Syrup. I love that they call it that, like it’s something from Harry Potter. This recipe is simple to double, which you might want to do if you live with a cookie monster.

ANZAC biscuits
any oats will do
ANZAC biscuits
Lyle's Golden Syrup, the secret ingredient

Ingredients

  • 1  cup  rolled oats (regular or quick cooking, or combine with oat bran and/or ground flax seed for extra nutrition)
  • 1  cup  all-purpose flour
  • 1  cup  packed brown sugar
  • 1/2  cup  shredded sweetened coconut
  • 1/2  teaspoon  baking soda
  • 4 T butter, softened (use margarine if you must, or if your son-in-law is lactose intolerant)
  • 3  tablespoons  water
  • 2  tablespoons  golden syrup (I think in the South they call it cane syrup
  • 1 tsp vanilla
  • optional additions: cinnamon,  almond extract, raisins (they call them Sultanas Down Undah), nuts, chocolate bits…
  • Parchment paper and cooking spray
ANZAC biscui
high performance stirring

Combine dry ingredients, then stir in water, butter and syrup; stir well. Add extra things to taste. Drop by level tablespoons, 2 inches apart, onto baking sheets covered with parchment paper and sprayed with cooking spray. Do not try these without parchment paper. Parchment paper is your friend. Bake at 325° for 12 minutes or until almost set. parchment paper is your friendRemove from oven; let stand 2 to 3 minutes or until firm. Remove cookies from baking sheets. Place on wire racks; let cool completely.If you’re an inquisitive dobie, you definitely want to check out the action. This is a technique Barkis calls counter-surfing.

bake for 10-15 minutes, just keep an eye on themnow you'll wish you'd doubled the recipe

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| 6 Comments
  • I LOVE my KitchenAid mixer and also my oversized Cuisinart all purpose machine which a cooking school teacher recommended and which does wonders making bread dough:o)
    Happy Baking, Susan. I would love to be there as the taste tester.

  • Yeah, Yeah!! I’m soo excited you’ve brought ANZACs to everyone – Australia is my birthplace & ANZACs are one of my favourite cookies and they are sooo simple to make and especially great for the kids to get involved in the cooking process. It’s good to let them cool before hoeing into them but you know, sometimes you just can’t wait & you have to have one!!:)
    Thanks Susan

  • I absolutely love my Kitchen Aid mixer. I’ve had it forever, and it’s still going strong (but I like the comment from someone who’s made them that you don’t need it for this recipe.) The mixer is great for bread. I usually get it about 3/4 ‘done’ and finish kneading by hand just for the therapy it provides, but in a pinch, it’ll do the entire job.

  • Susan you don’t need to use a mixer for these. In fact they’re my favorite “lazy person’s” cookie — I melt the butter and golden syrup in a large saucepan, add the baking soda dissolved in boiling water — it will froth up. Let it cool slightly, then mix everything else into it in the saucepan. You don’t need to beat — just stir everything in well. Then all you need to wash are a saucepan, wooden spoon and baking tray and whatever measuring implements you used.

    These were sent to soldiers at war. They keep well – they might go soft over time, but they’re still yummy, and so easy to make. In fact I might just have to go and make some now. Thanks for the suggestion.

    Thanks also for your books, which I always enjoy so much, and for your newsletter.

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