Reviewed: Sep. 13, 2009

I have tried a few different Anzac biscuit recipes, and this one has the best balanced list of ingredients of all. The only downside is that the indicated cooking time will give very tough, brittle cookies. Some people like that, but we prefer chewie ones. I only baked mine for 15 minutes and they came out perfectly. They didn't spread too much.

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Nicolas Connault

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Reviewed: Aug. 17, 2009

What a nice recipe Sharon! I am pregnant at the moment and had a craving for these bikkies and they hit the spot instantly! I didn't need to cook for that long - did 14 mins and they are the perfect in-between of soft and crunchy. Will be a recipe I call on many times!

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ChrisMK

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Reviewed: May 10, 2009

These cookies were so good! i made them for my mom for mothers day because she likes macaroons and plain cookies so this seemed almost like a combination of the two! Of course she loved em and asked me to make more the next day! the only problem i encountered was the mixture being too crumbly it could have possibly been because i used honey.

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Paris

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Reviewed: Apr. 26, 2009

This is a delicious cookie! They are deliciously chewy and sweet. I was worried at first because I used corn syrup instead of golden syrup and because the dough did not want to stick together. I corrected this by adding about a tbsp more of melted butter until it did. I had no problem with my cookies falling apart but I was very surpried by how much larger they got while baking! If I make these again I would make them smaller and bake for a shorter amount of time.

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BakedCheesecake

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Reviewed: Apr. 10, 2009

Anzac Biscuits are the yummiest! It's a shame that you can't easily find Golden Syrup in USA, cause that really does give you the best flavour. Be sure to try the recipe a couple of times before you go adding and substituting ingredients. IMHO, why mess with perfection? Altitude will make a difference in how they come out (ie. crumbly or not spreading) - another reason to try a couple of times. The story about the ANZACs and Gollipoli (WW1) is true - the women made up the recipe, omiting eggs so that they could ship the biscuits to the men on the front lines without spoiling. ANZAC stands for Australia-New Zealand Army Corps. In Austraila & NZ, we eat them all year round, but they are a particularly special treat on ANZAC Day - April 25 - when we remember WW1 and the landing of the ANZACs at Galipoli.

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Thaigirl

Cooking Level: Intermediate

Home Town: Sydney, New South Wales, Australia

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Reviewed: Feb. 27, 2009

Yeah! I have been looking for this recipe!!I had it 23 years ago and lost it along the way.The "golden syrup" I used to use is MAPLE syrup! I am in trouble now as these are very addictive!HaHa

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carla parks

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Reviewed: Feb. 25, 2009

Why are these so crumbly?? They're very tasty. But unless I squeezed each ball tightly they fell apart and looked more like granola cereal, not cookie dough.

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Hester

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Reviewed: Nov. 8, 2008

This is a terrific recipe. I teach and I made these cookies with my kindergarteners after learning about Australia and everyone loved it. It was easy, fun and tasty.

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MrsH

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 27, 2008

Dh and Dd said these were 4 1/2 stars. They said they were crunchy, chewy and delicious. Taste of the real thing!

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Jun. 6, 2008

I'm an aussie too and I haven't had an anzac biscuit in years. These were great, just like my Grandad used to make. My scales are broken so I had to guess at the measurements but it still turned out bloody lovely, with just a hint of chewyness :)

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AJ

Cooking Level: Expert

Home Town: Gold Coast, Queensland, Australia

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Reviewed: Jun. 6, 2008

WOW! I had some Aussies in town to visit and wanted to make them something to feel at home...so i made these. GOOD CHOICE! They said that they tasted JUST LIKE at home! and ate many. Soooo easy to make too, and sooooo yummy!!!! I used the white corn syrup instead of "golden syrup" as we don't have that here. (it's a syrup made of cane sugar).

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tablescraps

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: May 6, 2008

These turned out pretty nice in the end, although the dough was extremely crumbly. A bit too sweet for my taste though, so to take the edge off the sweetness I made half the batch with dried fruit or nuts - some cranberries, some sultanas, peacans and some chopped crystallised ginger - delicious!

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Clara

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2008

yummy i used molasses instead of maple syrup coz i didnt have any my dads a really picky eater especially when it comes to sweet stuff but he loved these if you want them crunch make them small and if you want them chewy make them a bit larger

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sar_tam

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Reviewed: Feb. 8, 2008

My son had to have a tradidional austrailian food for social studies class. He was offered $5.00 for one biscut.they are a hit and now He wants to make them all the time. try it you will enjoy!!!!!!

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keenlim

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Deer Park, Washington, USA

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Reviewed: Feb. 2, 2008

i liked the suggestions added. Toasting the coconut beforehand definitely helps. I also added 2 teaspoons of cinnamon and a dash of cardamon

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cjehlen

Home Town: Burke, Virginia, USA

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Reviewed: Jan. 12, 2008

Crisp yet chewy, sweet, and very buttery. Since discovering I prefer the fine, unsweetened dessicated coconut over the flaked rubbery stuff, I have been searching for good coconut cookie recipes. This is excellent! I must mention, I accidentally used 2 Tb. honey and 1Tb. boiling water, but it was a good mistake I plan to repeat. Also, I was concerned with the butteriness while putting them on the sheets and the softness of the cookies right out of the oven, but the sugar crisped them up with cooling. I used honey and coarse turbinado for the sugar.

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B. Maitreya

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2007

Good onya, Sharon! These taste scrumptious and are not too difficult to make. I followed the recipe to a T except for substituting light corn syrup and adding a 1/2 cup of butterscotch chips (sorry to offend traditional Anzac lovers). Packing a heaping teaspoon with the slick mixture seemed to work, and they spread just enough to have a chewy center if you don't leave them in too long. Mine only took about 9 minutes. I think I'll make larger ones in the next batch and use a tablespoon. Many folks in the United States don't have access to golden syrup, so it would help I think to list an acceptable substitute. Actually, I have to admit that I cheated and added drops of orange food coloring just to give mine a sunny hue :) Oh, and I also don't like coconut but found these quite nice!

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Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jun. 23, 2007

One of the best cookies I've ever made. Just be careful not to burn them in the oven!

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WCCLARK

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Jun. 20, 2007

Doesnt get more Aussie than this!! The one and only recipe i have always used to make the boys Anzac Biscuits, id have to say i like a little extra golden syrup in my mix :) yet it never fails to hit the spot everytime.

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Trish Gorman

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Reviewed: May 1, 2007

Hey everyone, a real true blue Aussie here. This recipe is probably one of the closest to the middle ground, of the various types we make. But just a note, **they don’t HAVE to be crunchy** In Australia, we are split. Half like them crunchy, half like them chewy. I think chewy only just wins, at least where I’m from. It is said that the women back at home in WWI wanted to make biscuits for the men at war, as they were concerned they weren’t eating well. But as they were on rations, they didn’t have eggs. So this recipe was born. Or so they say. Just remember, these biscuits are great crunchy or chewy!!!

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dawn_star

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