ANZAC Biscuits

By Jeanne Winnick Brennan
Photography by Dave Brooks

A Girl Scout mom uncovers a historic recipe from Down Under.

Once a year, Girl Scouts commemorate World Thinking Day, when they give thanks and express appreciation for their sister scouts around the world. This year, Sacramentan Kelly Eby swung into action when her 8-year-old daughter, Emily, announced that her troop was in charge of celebrating the scouts of Australia. From her many cookbooks, Eby found a cookie recipe she hoped the scouts would like, but she couldn’t believe their overwhelming response to the oatmeal-coconut cookies known throughout Australia as ANZAC (Australian and New Zealand Army Corps) biscuits.

“The girls just kept coming back to our table again and again as I explained these cookies were sent by the women of both Australia and New Zealand to their men away fighting in World War I,” Eby says. “Luckily, I had made tons of cookies—enough to feed an army of girls.”

At the Eby household, it’s not unusual to find restaurant-size quantities of great food. Kelly’s husband, Doug, was an executive chef with Zinfandel Grille, and the Ebys met at Paragary’s, where she waited on tables and he made pizzas.

“When we started dating, one of the first presents Doug gave me was The International Cookie Cookbook by Nancy Baggett, and that’s where I found this classic cookie,” says Eby.

Anzac Biscuits

Preheat oven to 325 degrees. Grease baking sheets. In a large bowl, stir together flour, oats, baking powder, baking soda and coconut, and set aside. Place the butter, sugar and golden syrup in a small saucepan and heat over medium-low heat, stirring frequently, until the butter melts. Pour butter mixture into dry ingredients and stir until well-blended and smooth. Pull off pieces of dough, roll and compress in hands to form compact 1-inch balls. Place balls on baking sheets about 2 inches apart and pat down slightly. Bake for 14–17 minutes or until cookies are a light golden brown. Remove from the oven and let stand on baking sheets for several minutes. Then, using a spatula, transfer cookies to wire racks and let stand until completely cooled. Store in airtight containers for up to a week. Freeze for longer storage. Makes about 30 21/2-inch cookies.

Note: Golden syrup, also known as light treacle, is a liquid sweetener popular in England and Australia. It’s available in some gourmet shops and supermarkets. If you can’t find golden syrup, substitute with the same amount of dark corn syrup.

Ingredients

1 cup all-purpose or unbleached white flour
1 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup granulated sugar

1 cup flaked or shredded sweetened coconut
9 tablespoons unsalted butter
2 1/2tablespoons golden syrup (See Note)