Anzac Biscuits (Cookies)

"Another recipe from the New Zealand foreign exchange student who shared her recipes with our community. These look delicious!"
 
Download
photo by MsBindy photo by MsBindy
photo by MsBindy
Ready In:
35mins
Ingredients:
8
Yields:
24-36 cookies
Advertisement

ingredients

Advertisement

directions

  • Mix the flour, sugar, coconut and oats.
  • Melt the butter with the molasses.
  • Dissolve the baking soda in boiling water; add to the butter mixture.
  • Make a well in the center of the flour; add the liquid and stir well to combine.
  • Place spoonfuls on greased cookie trays and bake at 350 degrees F for 15-20 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. The thing to remember with biscuits/cookies outside of the US, is that in places like New Zealand, biscuits are *crisp*. That's the norm, and the way biscuits are expected to be - in ones you make, in ones you buy. Soft biscuits are thought to be undercooked or not been stored properly in an airtight container, and thus they've lost their fresh crunchiness. So yes, these biscuits will be crisp, but that's how they're supposed to be. Also, the original recipe would have called for 'golden syrup' which is lighter in colour than molasses, and not as strong tasting. Molasses has been substituted due to lack of availability in US supermarkets of golden syrup.
     
  2. Excellent and so easy! I used Agave nectar instead of Molasses which I thought would be closer to the standard 'golden syrup' used in Anzac cookies. They turned out great!
     
  3. These are so quick and easy to make. I only managed to squeak out 24 cookies; baked for 14 minutes, and they were somewhat crispy, though not dry. I liked them, but the molasses left a bit of an after-taste. This may sound a bit odd, but one of the things I like about this cookie is that I'm not compelled to eat a whole bunch. This is a nice cookie to have with a cup of coffee for a light snack.
     
Advertisement

Tweaks

  1. Excellent and so easy! I used Agave nectar instead of Molasses which I thought would be closer to the standard 'golden syrup' used in Anzac cookies. They turned out great!
     

RECIPE SUBMITTED BY

I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen! I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes