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Reviewed: Sep. 26, 2007

I tampered with this recipe a great deal (mainly due to poor math skills and an excess of unwanted food provisions), but the finished product was wonderful! Instead of rolled oats, I used ground bran flakes, which, in combination with the syrup, made this delightfully gooey center surrounded by a crispy, butter crust. As for the "golden syrup" I decided to mix 1/2 honey and 1/2 maple syrup. Of course, in doing so, I accidently doubled the amount of the "golden syrup" in the recipe. =/ I subsituted Splenda for the sugar, and other than that, it was the same. Haha. =) The cookie/biscuits were so good they were gone nearly as soon as my family discovered the pan!

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Reviewer:

S. Leigh

	Cooking Level: Intermediate
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Reviewed: Oct. 26, 2006

In all my years of cooking ANZAC's I never thought of including almonds in the recipe but they really do work well. The only changes I made where to add a little more liquid to the batter, use hand chopped almonds and to reduce the cooking time to 12-15 mins. They tasted nice and very anzac'y although next time I would include some dessicated coconut as to me they did not taste quite complete without it. Thankyou Allison, this recipe is definately worth trying.

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Reviewer:

Lena

	Cooking Level: Beginning Living In: Perth, Western Australia, Australia
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Reviewed: Jun. 22, 2006

Somehow, I managed to mess up the recipe and the cookies molded into one giant cookie in the oven and it looked really gross. However, I brought the mass cookie to a college class for a presentation to prove that I tried, and everyone LOVED the flavor. The cookie was not attractive, but DELICIOUS none the less and a hit! The dough itself is wonderful before it's baked. Just make sure you follow the directions exactly and hopefully you'll have better luck. :)

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Reviewer:

Mrs. Wallace

	Cooking Level: Intermediate Living In: Nashville, Tennessee, USA
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Reviewed: Mar. 26, 2005

These were a really nice change from the usual cookies. They had this great flavor that was really refreshing coming from a cookie. I didn't have any golden syrup at the time so I substituted molasses and I used ground almonds instead of sliced and it gave it a really nice nutty flavor. One of my friends just asked me the other day to 'Make those weird Australian cookies again' so I think I will:)

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Reviewer:

FRAMBUESA

	Cooking Level: Expert
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Reviewed: Dec. 17, 2003

I'm Australian and from what I understand golden syrup is similar to molasses. The point is to get that golden colour so I think molasses or even the dark glucose syrup would be closer to the original..

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Reviewer:

C. Cross


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Reviewed: Sep. 29, 2003

I really liked this recipe, but I think the baking time was too long. I think it should be more like 12-15 minutes. I made a few changes to the recipe-- The batter seemed a little too moist and gooey, so I added a little extra flour. Also, I substituted light corn syrup for the golden syrup (I didn't have golden syrup-- in fact, I've never heard of it). And lastly, I added a tsp of almond flavoring. I'll add this recipe to my collection!

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Reviewer:

ERIC R

	Living In: Maineville, Ohio, USA
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Reviewed: Jul. 3, 2003

Really easy and really yummy. Much nicer than flapjacks, and, I can kid myself that I'm eating healthily because they've got oats in them!!

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Reviewer:

SARAH RICHARDS


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Reviewed: Jun. 12, 2003

I always like the accent, now I have a new fondness for the Australians...... LOVE THESE 'BISCUITS'!!

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Reviewer:

DEBORAH-O


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