Wednesday, April 5, 2017

TWD: Anzac Biscuits





Oatmeal cookies.  Mostly, I'm neutral about them. If there are raisins, I won't touch them.  If there are chocolate chips, I will.  If they are plain, it's a toss-up.

But, I have now discovered my favorite variety of oatmeal cookie:  Anzac Biscuits from Dorie's Cookies (page 159).  I've heard of them many times, but have never made them before.

They are a delicious combination of oatmeal, coconut, and golden syrup.  Easy to make, easy to eat.

I usually have some kind of container of golden syrup in my pantry because I never know when it will be needed.  Somewhere, and I don't remember where, I came across this squeeze bottle of golden syrup.  Had to have it!  And, it paid off with these cookies.



The other deviation I made was that I used unsweetened coconut -- the only kind I will use.  First, coconut is sweet enough on its own; second, sweetened coconut makes me gag.  Coconut-filled candy bars are safe with me, since I refuse to eat them.

That aside, these cookies are terrific.  If you have the book, definitely bake up a batch.

Also, check with the Tuesdays with Dorie website to read about what the other bakers thought of them.

5 comments:

creamandbutterblog said...

They tasted and came together ok with the unsweetened coconut? That's all we use too, and I've been going back and forth on buying a bag of sweetened specifically for the Anzac biscuits.

Diane Zwang said...

We loved these too. I concur with your desire for chocolate.

Cakelaw said...

Your Anzacs look perfect. And I agree that Anzacs are delicious. Golden syrup is easy to get in Australia - it's great on crumpets.

Teresa said...

I forgot to mention in my post that I used unsweetened coconut, too. I upped the sugar just slightly, as sometimes unsweetened coconut can be a little dry. Mine came out beautifully. Yours look great!

Peggy said...

Good looking cookies! You are right about coconut being sweet enough!