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Battle Tested Cookies for Our Troops! (ANZAC Biscuits)

May 28, 2008
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From Martha Stewart's new book "Cookies":

During World War I, families Down Under, sent cookies to their loved ones in the Australia and New Zealand Army Corps (ANZAC). ANZAC Biscuits were made from rolled oats, coconut, and golden syrup. The Ingredients and thus the cookies, would survive the long journey to the troops. The dough for these cookies should be mixed just before baking.

A friend let me borrow her book and I found this recipe. Tyler, my Son serving in Iraq, had said the guys in his command were asking for home made cookie recipes to bake over there. I decided to bake them these cookies and send them along with the recipe.

So here is the recipe with my notes (makes about 2 1/2 dozen):

2 cups all-purpose flour ( I like King Arthur brand)

1 3/4 cups old-fashioned rolled oats (Bob's Red Mill extra thick is good)

1 1/2 cups sugar (granulated preferred)

1 cup unsweetened shredded coconut (do by hand or buy Organic at Health Food Store)

Pinch of Salt (kosher is best)

3/4 cup (1 1/2 sticks) unsalted butter

2 tbs Lyle's Golden Syrup (Can be ordered online from Great Britain, however a very thick maple syrup can be used)

3/4 tsp baking soda

6 tbs boiling water

Preheat oven to 350. Line 2 baking sheets with parchment paper. Combine flour, oats, sugar, coconut and salt. In a small saucepan over med. heat melt butter and syrup. Dissolve baking soda in boiling water in 2nd pan and add to the butter and syrup mixture (be careful as it will bubble up). Pour this into the dry ingredients and stir to combine. Use a 1 1/2 inch ice cream scoop or rounded spoon and drop balls of dough on baking sheet 2 inches apart and flatten with the heal of your hand. Bake until golden brown, but not hard, maybe 15 minutes, rotate sheets if needed. Cool on wire racks. Can be stored between layers of parchment paper in a airtight container at room temperature for a week.