Chewy Anzac Biscuits

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.

1 cup rolled oats (not quick oats)

1 cup plain flour

2/3 cup light brown sugar

2/3 cup desiccated coconut*

125g butter, cubed

2 tbsp golden syrup**

1/2 teaspoon bicarb/baking soda

Preheat oven to 160C / 325F. Line two baking trays with baking paper, or grease with butter or cooking spray.

Combine the oats, flour and brown sugar in a large mixing bowl. In a small saucepan over medium heat, heat the butter, syrup and two tablespoons of cold water for 2-3 minutes, or until the butter has melted. Stir in the bicarb/baking soda to the butter mixture, then add to the dry ingredients and mix well.

Roll level tablespoons of cookie dough into balls (1 tablespoon per ball). Space about 5cm apart on the cookie sheet, to make 4 rows of 3 balls (I did mine in a brick pattern, so they had space to stretch out).

Bake 10-12 minutes until lightly golden brown for chewy cookies. Or, bake 15-16 minutes until deeper brown for crispy cookies.

Transfer to a cooling rack to cool completely. Store in air-tight container or tightly wrapped in plastic for up to two weeks.