Australian Anzac Cookies
There is something unique and rewarding about making food for people you care about. I love sneaking away and escaping to the kitchen to work on recipes to share with family and friends. When I'm jotting down notes or chopping food I can almost see the second hand on the clock slow down and freeze in mid-motion. Time stands still whenever I'm alone with my thoughts and the food I'm working with.
Last night was a normal night in my household. We were finishing up dinner and my wife reminded me that her mom and aunt were coming for a visit today around lunch. My wife has many talents but cooking isn't one of them. Don't get me wrong, she can cook but she doesn't enjoy it. That's my role. Since I'm away during the day I asked her what she wanted for lunch and decided on a few simple recipes.
I woke up early this morning and started making a batch of soup. It's warmer today so this is one of my last opportunities for a while to make something hot and comforting. While the soup was simmering away I made a small batch of aioli, which my wife dips anything into and she'll find a way to use that this afternoon. And, as much for me as it is for them, I made these cookies.
Anzac biscuits were originally made to send to the Australian and New Zealand Army Corps serving in Gallipoli, the first major military fought by these countries during the first world war. I'm not Australian but I know about these biscuits because I have a few cookbooks by Bill Granger. Bill makes fabulous, fresh and simple recipes and I've been making these cookies for as long as I can remember.
They are chewy and slightly crispy, really flavourful and actually pretty healthy. Like most cookies, these ones are great with a cup of milk or cup of tea. And I've been known to get lost in a good book and half a dozen of these tasty treats.
From my kitchen to yours, happy eating!
Anzac Biscuits(Adapted from Bill Granger)
- 1 cup all-purpose flour
- 1 cup desiccated coconut
- 2/3 cup brown sugar
- 3/4 cup oats
- 1 stick butter
- 1 tbsp. golden syrup
- 1 tsp. baking soda
- 2 tbsp. boiling water
- Preheat the oven to 320 degrees. Using a large mixing bowl, add in the flour, coconut, sugar and oats. Mix well.
- Melt butter and golden syrup in a small saucepan over medium heat.
- Place baking soda in a small bowl and add in hot water. Mix well and add to saucepan and stir. Pour the mixture over the dry ingredients and stir to combine.
- Roll a tablespoon of the cookie mixture into a ball and place on a lined baking sheet. Leave room to spread. Flatten each ball gently with a fork.
- Bake for about 20 minutes or until the edges turn golden brown. The middle should still be soft. Remove from the oven and allow to cook before transferring to a wire.