Anzac Biscuits

Bake #2 of 2025: Anzac Biscuits by Dorie Greenspan

In the middle of dinner prep last night, our daughter insisted on doing a recipe for her baking challenge. Not great timing and we didn't have one ingredient for the recipe she wanted to make, but she would not be deterred. So, we whipped up a batch of these instead! I've made this recipe probably a dozen times now and they're always a hit. Buttery, chewy, textured...delicious - and even better second-day.

The name ANZAC comes from the Australian and New Zealand Army Corps and has a fascinating history, including why they must be "biscuits" and not "cookies." (more here.)

I've tried a few recipes, but always come back to Dorie's. It was featured in her book Dorie's Cookies, which you should definitely look for at your local library or for purchase here.

Ingredients: (makes ~20 cookies)

• 1 cup/136g all-purpose flour
• 1 cup/80g old-fashioned rolled oats (not quick cooking)
• 3/4 cup/90g sweetened shredded coconut
• 1/2 cup/100g sugar
• 1 tsp fine sea salt
• 1/2 cup/113g unsalted butter
• 2 Tbsp/70g golden syrup*
• 1 Tbsp boiling water
• 1/2 tsp baking soda

Instructions:

1. Position oven racks into thirds, preheat to 325F, and line two baking sheets with parchment.
2. Combine the flour, oats, coconut, sugar, and salt in a large bowl. Set aside.
3. In a small saucepan, combine butter and golden syrup. Warm over medium-low heat until the butter is completely melted. Remove from heat and set aside.
4. In a small bowl, combine the baking soda with the boiling water. Quickly add to the butter-syrup mixture, stirring to combine thoroughly.
5. Pour wet ingredients into dry and stir well with a wooden spoon.
6. Using a medium scoop, portion dough into walnut-sized balls. Place 2" apart on baking sheet and use hands to flatten slightly.
7. Bake 16-19* minutes, rotating the trays from front-to-back and top-to-bottom halfway through. They will turn light-medium golden, but Dorie notes not to touch them or they'll collapse. Transfer the sheets to cooling racks and let the cookies cool for 10 min before transferring to the racks to finish cooling.
8. Cookies can be stored in an airtight container at room temp for up to a week, but we find they are best on the second and third days.

Notes:

• I like using Lyle's Golden Syrup, which is a UK product but can be found in the States at World Market as well as a variety of grocery stores in the "international" aisle. The cookbook says that honey or corn syrup can be used in substitution, but proper golden syrup really does make these.
• Ours usually bake on the shorter end of this time, sometimes closer to 14 min, so keep an eye out.
• Since these have oats, they make an excellent breakfast cookie...just sayin.