I know what you’re thinking. “Ugly? It doesn’t really look ugly…” and you’re right. The cookie dough looks harmless, like any other regular cookie dough, and if anything it looks like it has more personality than plain cookie dough (such as that of regular sugar cookies).
It’s deep caramel brown is quite inviting, and all those oats have got to be good for you, right? Well, yes – however, once these have had their turn in the oven they turn into misshappen lumpy brown saucers. I like to fondly refer to these as the ‘Quasimodo’ of the cookie world – ugly as all heck on the outside, but upon entering the mouth they turn into a chewy world of delight with the intensity from the golden syrup and dark brown sugar, and the scent of cinnamon wafting on their breath.
Anzac Biscuits Cookie Recipe
Yeah, I know that cookies don’t breathe, but let me wax lyrical for a second. Not having baked anything for awhile, I was getting a terrible case of itchy fingers and I was twitching to make some kinda goodness. Preferably something on the easier side of easy as I wasn’t quite in the mood for labouring over the oven for ages, so after flipping through my cookbooks I ‘rediscovered’ this recipe for anzac cookies.
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“What’s an anzac?” you ask? The word refers to the Australian and New Zealand troops (ANZAC – Australian and New Zealand Army Corp) who fought in WW1, in particular those who fought at the disasterous battle of Gallipoli.
As for the recipe for the anzac cookie itself, nobody seems to have a definitive answer as to how they came about. Some say that it was created by the mothers of the boys who went over, who worried about whether they were getting the nutrients they needed and decided to create a foodstuff that would not only survive the long postal journey, but also provide lots of goodness in every mouthful.
Others say that they were created by women who used them in bake sales to help raise money to send the troops.
Whichever of these answers is correct, nobody can deny that these cookies have become an Australian icon, and that they deserve their place in Australian history. Not only that, these cookies are ridiculously easy to make and they store well in case you want to make a large batch to have around for awhile. Hah – good luck making them last that long 😉
Finally – I reveal to you the baked cookie ugliness in all it’s glory!
Anzac cookie ingredients
(makes approx 40-50 cookies)
- 110g rolled oats
- 150g plain flour, sifted
- 65g desiccated coconut
- 150g dark brown sugar
- 1 heaped tsp cinnamon
- 125g butter, cubed
- 1/4 cup water
- 2 tbsp golden syrup
How to Make Anzac Cookies Recipe
1 level tsp bicarbonate of soda (bicarb soda)
1. Preheat oven to 150 degrees C. Line a baking tray with non-stick baking paper.
2. Combine rolled oats, flour, desiccated coconut, sugar and cinnamon in a medium bowl and mix till combined.
3. Combine the butter, water and golden syrup in a small saucepan. Place over medium heat, stirring occasionally until the butter melts. Once the butter has melted, remove from the heat and stir in the bicarb soda. Immediately add this to the dry ingredients and use a wooden spoon to mix till combined.
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4. Roll walnut-sized portions (about a tablespoon) of the mixture into balls and place on the tray about 5cm (2 inches) apart and flatten each ball with the palm of your hand. Bake in the oven for 18-25 minutes – 18 minutes will give you a softer chewy cookie whilst 25 minutes will give you a crunchier one.
5. Set aside the tray for 2-3 minutes, then transfer the cookies to a wire rack to cool. Repeat with the rest of the mixture.
These anzac cookie taste marvellous at any time, but try one straight out of the oven when their cinnamon scent is strongest. They go particularly well with a glass of (soy) milk 🙂