Anzac Cookies
"This is based on a recipe from Beatrice Ojakangas’, Great Holiday Baking Book. She explains, “Australians still participate in the tradition of four o’clock afternoon tea, which can be a simple or formal occasion, and features a selection of sandwiches, scones, cookies, and cakes that are fancy and plain. This is the time to rest and ‘restoke the furnace.’ These thin, crisp oat and coconut drop cookies are a welcome part of the simplest or most elaborate tea." I haven’t yet tried this."
photo by Marcasite Queen
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
48 cookies
ingredients
- 1 cup rolled oats, uncooked
- 3⁄4 cup sweetened flaked coconut
- 3⁄4 cup all-purpose flour
- 3⁄4 cup sugar
- 1⁄2 cup unsalted butter, at room temperature (1 stick)
- 1 tablespoon honey or 1 tablespoon light corn syrup
- 3 tablespoons boiling water
- 1⁄2 teaspoon baking soda
directions
- Preheat oven to 350°F Lightly grease two baking sheets or cover them with parchment paper.
- In a medium-sized bowl, mix well oats, coconut, flour, and sugar. Mix in butter and honey.
- In a small bowl, mix boiling water and baking soda together and add to the flour mixture.
- Drop rounded teaspoonfuls of dough 3 inches apart onto prepared baking sheets.
- Bake for 10 to 12 minutes, until crisp and golden brown.
- Cool on the baking sheet for 30 seconds. Loosen with a thin spatula and cool on wire racks. If the cookies stick to the sheet, return to the oven for 1 minute, then loosen with a spatula.
- When cool, store in an airtight container.
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Reviews
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Yum - these are delicious! Really good, will be making these again. -
What a great cookie recipe. We loved them. I made my cookies extra large, they spread nicely, had a great texture and tasted amazing. I greased my pan and didn't have any problems removing them. Love coconut and oatmeal together, these certainly didn't disappoint. They were quick and easy to make. Thanks for sharing a recipe, that I shared with my friends and neighbors. We all enjoyed them very much and I managed to grab the last cookie. :) -
Just wanted to add a note about these biscuits... The Anzac cookies originated from when the Australian soldiers were fighting in Vietnam and the wives sent over these biscuits. We call them biscuits, not cookies in Australia, and Anzac stands for Australia New Zealand Army Corp. :) -
4 stars for flavor. I'm not what I did wrong here, but I made a mess! Maybe my stick of butter was too big, or if the weather was too hot, but these cookies came out way too thin, like potato chips, and spread out a lot. We really liked the flavor so I'll make them again, this time adding a little more flour and less butter. Made and reviewed for Dining Daredevils & ZWT 5.
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Very good recipe!! I was a bit nervous to begin with because the cookie dough seemed so dry and crumbly but they turned out wonderfully! I used oil and I didn't have any problems taking them off of the sheets. Such a simple good recipe. I did substitute unsweetened coconut instead and put a splash of half-n-half in. Thanks for sharing this recipe. Made for ZWT5
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Tweaks
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These are light and delicate cookies and they really are perfect for teatime or "coffee" hour! I would strongly recommend using parchment paper on the baking sheets due to the delicate texture of the cookies. Used agave nectar instead of honey for no other reason than it was closer to me than the jar of honey. My first time baking Anzacs! thanks! Reviewed for ZWT 2009.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana