Anzac Biscuits

Makes about 3 dozen cookies

A popular treat in Australia and New Zealand, this is one hearty, chewy cookie.

Ingredients

  • 2 cups all-purpose flour
  • 1 3/4 cups rolled oats
  • 1 1/2 cups sugar
  • 1 cup sweetened flaked coconut
  • Pinch salt
  • 6 oz (1 1/2 sticks) unsalted butter
  • 1 tablespoon honey
  • 1 tablespoon light corn syrup
  • 3/4 teaspoon baking soda
  • 1/3 cup boiling water

Directions

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a large bowl, combine the flour, oats, sugar, coconut, and salt.
  3. Combine the butter, honey, and corn syrup in a small saucepan and cook over medium heat for 4 to 5 minutes.
  4. Put the baking soda in a small bowl. Pour the water over the baking soda and stir to dissolve. Stir into the butter mixture. The combined mixture will bubble rapidly at first.
  5. Add the butter mixture to the dry ingredients and stir to combine. Scoop the dough onto the prepared baking sheets using a #40 scoop about 2 inches apart. Flatten slightly with your hands.
  6. Bake until golden, about 15 minutes. Rotate and switch the baking sheets as necessary for even baking.
  7. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
  8. Store the cookies in an airtight container.

CIA FOODIES


Anzac Biscuits

Anzac Biscuits
Makes about 3 dozen cookies A popular treat in Australia and New Zealand, this is one hearty, chewy cookie.

Ingredients

  • 2 cups all-purpose flour
  • 1 3/4 cups rolled oats
  • 1 1/2 cups sugar
  • 1 cup sweetened flaked coconut
  • Pinch salt
  • 6 oz (1 1/2 sticks) unsalted butter
  • 1 tablespoon honey
  • 1 tablespoon light corn syrup
  • 3/4 teaspoon baking soda
  • 1/3 cup boiling water

Directions

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a large bowl, combine the flour, oats, sugar, coconut, and salt.
  3. Combine the butter, honey, and corn syrup in a small saucepan and cook over medium heat for 4 to 5 minutes.
  4. Put the baking soda in a small bowl. Pour the water over the baking soda and stir to dissolve. Stir into the butter mixture. The combined mixture will bubble rapidly at first.
  5. Add the butter mixture to the dry ingredients and stir to combine. Scoop the dough onto the prepared baking sheets using a #40 scoop about 2 inches apart. Flatten slightly with your hands.
  6. Bake until golden, about 15 minutes. Rotate and switch the baking sheets as necessary for even baking.
  7. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
  8. Store the cookies in an airtight container.

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