Anzac Biscuits (Australian Coconut-Oat Cookies)

These crunchy, chewy cookies are the perfect sweet snack! Made with oats, coconut, and a touch of honey, they’re irresistible.

Ingredients

• 1 cup quick cooking oats
• 3/4 cup flaked coconut
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 cup brown sugar or honey
• 1/2 cup butter or margarine
• 1 tablespoon golden syrup or molasses
• 2 tablespoons boiling water

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, mix together oats, flour, sugar and coconut.

3. In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and boiling water and add to the melted butter mixture.

4. Add this butter mixture to the dry ingredients from step 2. Drop dough by teaspoons onto greased cookie sheets (or baking paper).

5. Bake for 18 to 20 minutes at 350 degrees F (175 degrees C).

Nutrition Facts

• Serving size: 1 cookie
• Calories: 107
• Fat: 5 g
• Saturated fat: 3 g
• Unsaturated fat: 2 g
• Trans fat: 0 g
• Carbohydrates: 15 g

Why were Anzac biscuits so hard and long lasting?

The Anzac biscuit is a type of cookie that was popularized during World War I. The biscuits were named after the Australian and New Zealand Army Corps (ANZAC), which was formed in 1915.

The cookies were made with simple ingredients that did not require refrigeration, such as rolled oats, flour, sugar, butter, golden syrup (a type of molasses), baking soda, and boiling water. Because they were bound by golden syrup instead of eggs (which were scarce at the time due to the war), they were much harder and more long-lasting than other types of cookies.

Anzac biscuits became a staple for soldiers during the war because they could be stored for long periods of time without going bad. They were also easy to transport and didn’t require any special equipment or utensils to eat them.

Today, Anzac biscuits are still popular in Australia and New Zealand, and are often eaten on ANZAC Day (April 25th), which commemorates the anniversary of the Gallipoli campaign in World War I.

Why did my Anzac biscuits go soft?

If you make Anzac biscuits with instant oats, the mixture will spread too much and your biscuits will be flat. To avoid this, use whole rolled oats instead.

You can also adjust the recipe to suit your preferences. For example, if you want soft and chewy Anzac biscuits, omit the brown sugar and increase the caster sugar to 155g (3/4 cup).

Why are my Anzac biscuits so hard?

If your Anzac biscuits are coming out too hard, there are a few things you can do to adjust the recipe. First, try swapping out some of the caster sugar for brown sugar. This will add more molasses to the dough, which will make the biscuits softer and chewier. You may also need to reduce the cook time by a few minutes to prevent them from drying out. Finally, make sure you’re using plenty of butter or margarine in the recipe – this will help keep them moist and prevent them from becoming too crumbly.

Did original Anzac biscuits have coconut?

According to the available evidence, it appears that the original Anzac biscuits did not contain coconut. The first recorded recipe for an Anzac biscuit containing desiccated coconut is from the city of Adelaide in 1924. However, there are earlier recipes for Anzac biscuits that do not mention coconut as an ingredient. It is possible that the inclusion of coconut was a later innovation, or that it was simply not considered necessary to include in early recipes. In any case, it seems clear that original Anzac biscuits did not contain coconut.

Why do my Anzac biscuits go soft?

There are a few reasons why your Anzac biscuits may be going soft. The first reason is that you may be overcooking them. Anzac biscuits should only be cooked until they are lightly golden brown – if you cook them for too long, they will become hard and dry. Another reason could be that you are not cooling the biscuits on the tray after baking. This allows them to firm up and prevents them from going soft. Finally, make sure you are storing your biscuits in an airtight container – if they are exposed to moisture, they will soften quickly.