Reviewed: Apr. 25, 2007

Wasn't sure which syrup here in Colorado (U.S.) was considered "golden" so I got the wrong one ("Karo Corn Syrup with real Brown Sugar") not sure how it affected the taste. Also, our first batch was SOOO super dry, we couldn't keep the cookies together at all! They were falling apart all over the cookie pans. The taste was good (or what you expect with ANZAC cookies) but all were so crumbly, and big balls as they didn't spread. So I read somewhere that in Australia the Tablespoon is bigger than here in U.S. (?) and so made a second batch and added more syrup and butter (like 2 more T. butter) and then they spread out like in the pictures. (Very greasy on the fingers, though, to drop onto cookie sheet because of all the butter, definitely use a spoon.) But they were what we had expected to get the first time. Everyone seemed to gobble them up (in my son's 7th grade class.) Also used Mound's shredded coconut; yummy.

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DinSarLoveRachRay

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Reviewed: Apr. 11, 2007

Geez, the lady below me must be working on the same patch! I too made these for my Daisy GS troop as we are doing a bit on the Australian Girl Guides. I too hate coconut and I liked these cookies! It is a dry mix, which threw me off, but they are crunchy and fun so, I would reccomend them! Most of the girls liked them as well.

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MEG1014

Cooking Level: Expert

Home Town: Albany, New York, USA

Living In: Cary, North Carolina, USA

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Reviewed: Apr. 10, 2007

Good cookie if you like crunchy cookies. I made these for my Girl Scout troop when studying Australia. I don't like coconut and was surprised I really liked these cookies! My Girl Scouts asked for seconds!

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DOMMETT

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Reviewed: Mar. 16, 2007

super, ultra easy... really tasty.

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kpicks

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Reviewed: Sep. 4, 2006

These bisuits were very good and my sister-in-law from NZ said they were quite authentic. I was worried they would fall apart because they looked awfully crumbly, so I added a few extra tablespoons of butter and a T of oil. I cooked for 12 minutes like previously suggested and they were pefect! Crisp, golden brown and yummy.

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Esther

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Aug. 7, 2006

Delicious! Quick and very easy recipe.

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AtramentousAngel

Cooking Level: Intermediate

Home Town: Yeppoon, Queensland, Australia

Living In: Moura, Queensland, Australia

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Reviewed: Jun. 14, 2006

These are a yummy change of pace! They have a great texture and are very very sweet. I did toast the coconut first (just a couple minutes in the microwave, stirring every 30 secs). I took mine out of the oven after 12 minutes, and they were chewy and a little underdone in the middle. The next batch I will bake longer.

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JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Mar. 11, 2006

Yum! Though mine only took about 12 minutes to bake. But thanks, excellent recipe!

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Sinopa2

Home Town: Shoreline, Washington, USA

Living In: Claremont, California, USA

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Reviewed: Feb. 23, 2006

I found these to be the best anzac bixcuits I have tasted,and I am an Australian

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belle

Cooking Level: Intermediate

Living In: Riverton, Western Australia, Australia

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Reviewed: Aug. 29, 2005

Wonderful good "cripsy" cookies! They stay crisp, even after you dunk them in cold milk. Found "golden syrup" at a store carrying British items, the taste is well worth it to find that item. Cookies were a bit hard to remove from greased cookie sheets; switched to parchment paper and it was much easier. You can use the parchment paper over and over to cook the entire batch. The recipe made 4 dozen, but I ate over a dozen while baking them last night. Another favorite of the Key West Dessert Lover!

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DESSERT LOVER

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Reviewed: Feb. 3, 2005

I had store made ones when i was in new zealand and i loved them, they were quite popular there and i found this recipe and just made them and they are great, its a taste of nz to hold me through till i get back! this is awesome!

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CDNKIWI

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Reviewed: Oct. 29, 2004

I followed recipe exactly. Dont overbake, they come out of the oven soft, but quickly become a very crunchy cookie. I usually prefer a softer cookie, but actually really liked the flavor. The more you eat, the better they become!

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KHRISSTY31

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Reviewed: Aug. 10, 2004

These cookies are great! They have a great crispy texture and taste awesome. The only thing I did different was toast the coconut and use Karo light corn syrup. I entered them in open competition at the Iowa State Fair for Ethnic Cookies and they placed second! The judge just loved their crispiness. I highly recommend these cookies, especially for those who love a good crunchy cookie.

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4-HCOUNTRYCHICK

Cooking Level: Intermediate

Home Town: Granger, Iowa, USA

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Reviewed: Jan. 28, 2004

A few changes: I toasted the coconut first before adding to dry ingredients. I added 1/2 cup dried currants to the dry ingredients. I used 1/2 c + 1 T butter, substituted molasses for the golden syrup and used 2 T of it. I formed the dough into 5 logs and baked for 20 minutes. Then I let the logs cool and cut each log into 6 slices. Then I toasted the slices in the oven at 150 deg for 6 hours, flipping midway through. This way the cookies are nice and crunchy and perfect for dipping into tea. Each cookie has 4.5 g fat and 9.5 g carb. With the modifications this is a 5 star recipe.

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ABROSEN

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Reviewed: Jan. 25, 2004

Ahh, a taste of home on a cold northeastern American winters day!

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SOULFOODSARA

Cooking Level: Expert

Living In: Canberra, Australian Capital Territory, Australia

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Reviewed: Dec. 22, 2003

Really nice. I used shreaded cocconut in mine, instead of flaked, and they turned out really well. Reminds me of the ones my mother used to make as a child... Dead simple as well!

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BIGCD

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Reviewed: Feb. 23, 2001

Much different from the standard cookie mixes from my American recipes. I made these for an Aussie friend of mine. She was so excited. Although, I ended up using Karo light syrup instead of the golden. She assured me they tasted the same as what she remembered her mother making. I've tried with regular coconut and toasted. My household liked it best with the toasted coconut.

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CARMAJAR

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