Anzac Biscuits III

 Made  times
Aussie Gal 0

"Traditional Australian recipe, handed down from my mother. Originally, these delicious bikkies (biscuits) were lovingly baked and sent in care packages to our soldiers at war. I am an Aussie living in Japan, so I know the substitutions work because I have had to use them!!"
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 129 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.
  2. Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
  3. Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.

Footnotes

  • Cook's Note
  • Ground ginger can be substituted with fresh finely minced ginger -- reduce quantity slightly. Golden syrup can be substituted with light-flavored molasses, but golden syrup is definitely better!

Reviews

8
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

These are very good!! Hope other people try to make them and enjoy them also!! ; )

Most helpful critical review

Hi, I tried to make those cookies, and followed the recipe... but they ended up not holding together, really dry. It was like some kind of granola mix.

Most helpful
Most positive
Least positive
Newest

These are very good!! Hope other people try to make them and enjoy them also!! ; )

Very good - thank you

simple recipe - classic taste!

These are a very enjoyable, easy little cookie to make. My daughter was dubious, but we both thought they were great! Oh, and since I make my 'brown sugar' by adding molasses to dehydrated can...

Yum - so easy and loved by everyone. So popular and easy that at my daughters' school it has been adopted as THE cookie recipe by the home ec department. These cookies were developed to send to ...

Hi, I tried to make those cookies, and followed the recipe... but they ended up not holding together, really dry. It was like some kind of granola mix.

Thank you, Aussie Gal! If anyone finds the mixture does not stick together, add a teaspoon of water and problem solved! This is the recipe I have been looking for.

These taste delicious, but came out very flat and greasy. I followed the directions exactly but may try them again with less butter.

Other stories that may interest you