For the multicultural event that I mentioned in earlier posts like Homemade Girl’s Kapa Haka, I made ANZAC Biscuits as my food sample for New Zealand because ANZAC Day is next week on April 25th. I did research online to modify the recipe to American standards. I was lucky to find golden syrup at our local supermarket because we have a large Irish presence in our town but for most Americans you will have to use the substitution. I baked 266 cookies but somehow only 240 made it to the event. My family wouldn’t stop eating them.
ANZAC Biscuits (Cookies)
- 1 cup white flour
- 1 cup oatmeal (not instant)
- 1 cup brown sugar
- ½ cup unsweetened shredded coconut
- ½ cup butter
- 2 TBSP golden syrup (You can substitute 1 TBSP light corn syrup & 1 TBSP molasses)
- ½ TSP baking soda
- 1 TBSP water
- Sift flour into bowl. Add the sugar, oatmeal, and coconut.
- Melt butter in a saucepan and then add the golden syrup and water.
- Stir baking soda into the liquid mixture.
- Add the liquid to the dry ingredients and mixture thoroughly.
- Place walnut-sized balls of mixture onto a greased cookie pan.
- Bake at 350° for 15-20 minutes.
- Biscuits will harden when cool.
Yields: 10 – 15 3-inch cookies or 20 – 30 1 ½-inch cookies
(Note: I used a mini ice-cream scoop to help keep my cookies the same size.)