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Wednesday, September 7, 2011

ANZAC Biscuits

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Have you ever craved something you've never even tasted? Something you've never really even seen in person? It makes sense, though, because people yearn for new experiences like sky-diving or running with the bulls. So why wouldn't those same feelings apply to food?

I had come across ANZAC biscuits in my regular food blog stalking, a cookbook or two, and maybe even an issue of a magazine. But they were never in bakeries. It really baffled me. Until I bothered to read the head-note on one particular recipe. And then everything clicked.

DSC_0009 Australia and New Zealand Army Corps. Ohhhhhh. They are Australian. That makes so much sense. I went back through the different recipes I had bookmarked and realized the food blogs were Australian. The books were Australian. The magazine was Australian. Duh. I can be such a dope sometimes. These really should not be relegated to the land down under. I'd be happy to throw a big party with all the Aussies on April 25 (ANZAC Day, if you can believe it) just so I could indulge in these little gems.

As a huge fan of oats and coconut separately, I honestly don't know how I hadn't thought to put them together before into one ooey, gooey cookie. They taste almost treacle-y and are quite sweet, so one will do. Although, I had no issue wolfing down three straight from the freezer a few days ago. But we don't need to dwell on that fact. Make these, and make them now. Because you've truly missed out on a very special cookie.

DSC_0008 ANZAC Biscuits
Adapted from The Real Food Companion
Makes 2 dozen

1 cup rolled oats
2/3 cup all-purpose flour
1 cup granulated sugar
1/2 cup shredded sweetened coconut
1/2 cup butter, cubed, at room temperature
2 tablespoons golden syrup or honey
1 1/2 teaspoons baking soda

Preheat oven to 350. Line two baking sheets with parchment paper. Whisk oats, flour, sugar, and coconut together in a large bowl. Make a well in the center. Heat butter and golden syrup in a saucepan over medium heat until melted. Stir to combine. Stir in baking soda. Pour butter mixture into dry ingredients and mix to combine. Place dessertspoon-sized blobs on prepared baking sheets. Bake for 15-20 minutes, until golden. Cool on a wire rack.

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