the jetsetter cookie: crispy anzac biscuits

i think i may have found my new favorite cookie (or should i say biscuits as they hail from down under)!  crispy, crunchy, fragrant … flo says these anzac biscuits were invented during WWI by housewives to send to australian and new zealand soldiers fighing in the trenches. the housewives used golden syrup to bind the cookies biscuits together as eggs were in short supply during the war.  the cookies biscuits were also designed to survive a long journey — it’s actually quite a bit like a granola bar cookie, if i do say so myself!  i think i might just send a few to my friends in different parts of the country for christmas…as they travel well!

i came across a few other anzac biscuit recipes and will be testing them out in a bit.  for now, i’ve got quite a big jar of flo’s anzacs to work through.

Crispy ANZAC Cookies Biscuits
(~4 dozen cookies; adapted from flo braker’s Baking for All Occasions with a few modifications)

AP Flour 195g
Sugar 280g
Unsweetened Shredded Dried Coconut 130g
Rolled Oats 130g
Baking Soda 1 tsp
Lemon Zest 1 tsp
Dried Cranberries ½ cup
Dried Currants ½ cup
Butter 190g
Lyle’s Golden Syrup or Honey 90g
Hot Water 3 tbsp
  1. Mix together flour, sugar, coconut, oats, baking soda, lemon zest, cranberries and currants in the bowl of a stand mixer using the paddle attachment on low speed.
  2. Melt butter in a saucepan.  Take it off the heat and then add in golden syrup and water, stirring until even.  (here’s a trick for measuring out the golden syrup or honey:  line your measuring bowl with plastic and pour the syrup into the plastic lining.  to add the syrup into the mix, just gather up the ends of the plastic, cut a small hole on the bottom and squeeze the syrup through.  this way you won’t leave 30% of the syrup in the measuring container).
  3. Add the liquids into the flour mixture and combine with the paddle attachment set to low speed.
  4. The resulting cookie dough is very crumbly.  Use a tablespoon to scoop out the dough and squeeze it tightly into a ball. Set the ball on a parchment lined baking sheet.   Then slightly flatten the ball with the palm of your hand.   The cookies can be placed about 1 inch apart from each other.  They spread but not too much.
  5. Bake for 12 minutes or until golden brown and then cool on a rack.
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