Have you ever heard of Anzac biscuits? These cookies are new to my world, and oh, am I ever so happy to know them.
*this recipe is sponsored by my friends at Imperial Sugar
What do Anzac Biscuits taste like?
Well, let me tell you. Anzac biscuits are oat and coconut cookies that bake up crispy and a little chewy. They're sweet and hearty and so satisfying. The cookies won't win any beauty contests, but trust me, what they lack in appearance, they make up for in taste!
A little Anzac Biscuit history...
Anzac Biscuits are well-known in Australia and New Zealand. The tradition dates back to World War I, when families at home would ship tins of these cookies to members of the Australian and New Zealand Army Corps. The cookies keep and travel well, making them ideal for sending to loved ones.
Interestingly, Australia's Department of Veterans' Affairs regulates the use of the term Anzac Biscuits. Recipes using the name "must not substantially deviate from the generally accepted recipe and shape." So, you won't be seeing a chocolate chip version or an Anzac Biscuit cut-out cookie recipe here.
PS. I'll be talking more about these on Instagram Live this Wednesday, September 29th at 3pm CST. Join three more baking bloggers and me as we talk cookies!
What's the key to authentic Anzac Biscuits?
Golden syrup. While not popular in the United States, this ingredient is essential for authentic Anzac Biscuits. Some grocery stores may carry it, but I buy it from Amazon. You'll also use it to make Treacle Tart which is scrumptious and so fun to make for a Harry Potter fan!
[To answer your question...no, you may not substitute corn syrup or maple syrup or molasses. It's not my fault - take it up with the Australian Department of Veterans' Affairs.]
The cookie, er, biscuit dough comes together super quickly. Before baking, give each ball of dough a hit of flaky sea salt. This little step really enhances the taste without deviating from the traditional recipe. I love, love, love Falksalt for sprinkling!
The cookies will be soft right out of the oven, then crisp up as they cool. Store in a tin or a cookie jar.
I'm sharing the full recipe for Anzac Biscuits over on Imperial Sugar. Get it and bake up a bit of history!