I know no better way to thank, spoil, or show my affection for a loved one than with something home baked. Our wedding last month included our dearest family and friends, many of whom travelled and took days off to attend our Friday afternoon ceremony.
We wanted to give our guests a sweet memory of our cross-hemispheric union; something special to say Thank You for celebrating with us. Classically Australian Anzac biscuits, hinted with coconut and chewy oats, hand-packaged lovingly with an American chocolate chip cookie, seemed like just the thing.
Anzacs owe their signature flavor to two particular ingredients: golden syrup and desiccated coconut. Golden syrup is akin in appearance to corn syrup but has a richer, more caramel-y taste – it is readily available in all English or Australian grocery stores. Amidst the pre-travel madness I forgot my bottle in Australia; luckily, we learned it is widely found in American grocers and health food stores, as well, in the honey or baking aisle. Desiccated coconut is an unsweetened, shredded coconut available at American health food stores, like Whole Foods. I recommend hunting this down, as the sweetened variety changes the texture (since it is moister) and makes the cookies overbearingly sugary.
To fit them in the little satchels (and, let’s face it, to make them cute), we opted for petite 1-tbsp rounds. Should you desire a larger, or traditionally crisper cookie, increase the baking time and flatten the dough balls slightly after placing them on the baking sheet.
Anzacs are known to keep especially well; sweethearts of Australian and New Zealand Army corpsmen would send them overseas as memories of home during WWI, knowing they would last the distance. If kept in airtight containers, or wrapped tightly in plastic, these gems are guaranteed last long enough for upcoming guests to enjoy. Better yet, for repeated midnight snacks.