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On April 25, those who live down under celebrate ANZAC (Australian and New Zealand Army Corps) Day. Comparable to the U.S. Memorial Day, ANZAC Day is a time to reflect and remember those who served their country…and to get together and eat! Historically, it’s said that these ANZAC cookies (or biscuits as they are natively called) were sent by the wives of servicemen overseas because they keep well. And they’re delicious…and super easy to make. All of the things that we love!

These little babies are buttery, chewy and delicious. They are a great cookie if you want to try something new and nom something sweet and subtle. This recipe was adapted from one of my Aussie friends, Melanie Venn, who lives in Adelaide, South Australia. Enjoy!

Photos by Lauren Jones

Australian ANZAC Cookies

1 cup King Aurthur all-purpose flour
1 cup Bob’s Red Mill rolled oats
1 cup shredded coconut
¾ cup light brown sugar
1 stick of butter
2 tbsp corn syrup
1 tsp baking soda
2 tbsp water

Pre-heat oven to 350° F; line two baking sheet with parchment paper.  Mix the flour, rolled oats, shredded coconut, and brown sugar together in a large mixing
bowl; set aside.

Put the butter, water and corn syrup in small saucepan. Over medium heat, stir the ingredients until melted. Once melted, add the baking soda.  Pour the butter mixture into the dry ingredient mixture and stir together with a wooden spoon until combined.

Roll heaping tablespoons of the mixture into balls and place on baking sheets about 1 inch apart. Using a fork, press rolled balls to flatten slightly.  Bake 8-10 minutes or until golden brown.  Once out of the oven, set aside baking sheets for 5 minutes and then transfer cookies to wire cooling racks.

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