Hey there! Cookie Monster, here. Let me ask you something. Have you ever craved something you've never even tasted? Something you've never really even seen in person? For me this inexplicable craving was for ANZAC biscuits.
In my daily trollings of food blogs, I kept coming across recipes for these lovely, crunchy, golden cookies, and I was determined to find them. I searched every bakery in town, but left each one empty-handed (well, not exactly empty-handed, but certainly biscuit-less), and it really baffled me.
But after reading a head note on one of the recipes, I learned that ANZAC stood for Australia and New Zealand Army Corps. These cookies' origins from the land down under make them hard to find on this side of the world. Believe it or not they celebrate ANZAC day on April 25th. I'd be happy to throw a big party with all the Aussies just so I could indulge in these little gems with reckless abandon.
As a devotee of both oats and coconut, I honestly don't know how I hadn't thought to put them together before into one ooey, gooey cookie. ANZAC biscuits taste almost treacle-y and are quite sweet, so one should be enough. Make these, and make them now, because you've been missing out on a very special cookie!
Adapted from The Real Food Companion
Makes 2 dozen
1 cup rolled oats
2/3 cup all-purpose flour
1 cup granulated sugar
1/2 cup shredded sweetened coconut
1/2 cup butter, cubed, at room temperature
2 tablespoons golden syrup or honey
1 1/2 teaspoons baking soda
Preheat oven to 350. Line two baking sheets with parchment paper. Whisk oats, flour, sugar, and coconut together in a large bowl. Make a well in the center. Heat butter and golden syrup in a saucepan over medium heat until melted. Stir to combine. Stir in baking soda. Pour butter mixture into dry ingredients and mix to combine. Place dessertspoon-sized blobs on prepared baking sheets. Bake for 15-20 minutes, until golden. Cool on a wire rack.