Anzac Bites

In Recipes, The Piglet Oinking on March 15, 2011 at 2:52 pm

Chewy and Crunchy

Anzac- the New Zealand and Australian’s national cookie; cookies that wives made for their dear husbands going to war. Fortunately, I’m just making it for my own gluttonous pleasure, eating it all before my other half comes home. My good friend/consultant from New Zealand gave me this wonderful recipe months ago. Extremely easy to make; in a matter of 10 minutes, these cookies were in the oven and the whole house smelled like oats and butter. The crunch and oats reminded me of BA’s Quaker’s oatmeal cookies; I’m tempted to throw in some raisins into the dough, though I can already imagine Glenn shaking his fist and defending the authenticity of his country’s cookie.

Makes 40+ walnut-size cookies (or 20 normal-size cookies)

Anzac Cookie

  • 1/2 cup of whole wheat pastry flour
  • 1/3 cup caster cane sugar
  • 2/3 cup dried coconut (shredded are fine)
  • 3/4 cup rolled oats
  • 1/4 cup butter
  • 1 tablespoon golden syrup (or honey)
  • 1/2 teaspoon baking soda
  • 2 tablespoons boiling water
  1. Preheat oven to 350F.
  2. Mix together flour, sugar, coconut and rolled oats; set aside.
  3. Melt butter and golden syrup; dissolve baking soda in the boiling water and add to the butter-syrup mix; stir butter mixture into the dry ingredients, mix well until wet and crumbly.
  4. Pinch the dough into walnut-size balls and place it onto the greased baking sheet; using the thumb to press onto the ball, flatten it a bit.
  5. Bake for 6~10 minutes, or until golden brown.
  6. Enjoy.

  1. Ah – my darling woman! So pleased you tried the recipe. That smell of baking oats and butter (and coconut!) reminds me of home. It is classic kiwi happy-food. Of course, you are right, I would be scandalised if you add raisins… Depending on your oven, you can bake them for up to 15 minutes, particularly for larger cookies, and if you like them to be crunchy. For softer and chewier biscuits, or when making smaller ones – bake for a few minutes less. Enjoy!

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