Every road warrior should have a supply of ANZAC Biscuits. They’re protein cookies packed with energy, tasty, and nearly indestructible. If you are going on a camping trip or packing a boy scout off to camp, you had better make some ANZAC Biscuits.
About ANZAC Biscuits
During World War II, the citizenry of Australia came up with a cookie—biscuits they called them—to supply the troops, something that would travel well, keep well, and provide lots of energy. Folks packaged them in tins by the thousands and sent them to the troops. They became a national institution for Australia and New Zealand—called ANZAC Biscuits. (ANZAC is an acronym for Australia and New Zealand Army Corp.)
The Yankee ANZAC Biscuit (Protein Cookie)
Years ago, we got a call from a woman in Australia. She told us our ANZAC biscuit recipe was wrong without the golden syrup. That’s what you use in real ANZAC biscuits, but you can’t get it here in the states, so we had to settle for honey. We thought it tasted great, but she said it wasn’t the same, not authentic.
She told us she would bring us some golden syrup. Sometime later, we get a call from the same woman, telling us that she was prepared to visit with us with two bottles of golden syrup in tow.
She was right, the biscuits were different with the golden syrup, but we’ll still gladly settle for honey as the substitute.
ANZAC Biscuit Recipe
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 3/4 cup sweetened coconut, pressed in the measuring cup
- 1/2 cup butter
- 1 cup granulated sugar
- 2 tablespoons honey
- 1/2 tablespoon baking soda
- 2 tablespoons water
Preheat the oven to 325 degrees.
- Mix the flour, rolled oats, and coconut together in a large bowl.
- In a saucepan at medium heat, melt the butter. Add the sugar and honey and continue cooking until the mixture has simmered for two minutes.
- In a cup, mix the baking soda and water together. Remove the sugar mixture from the heat and stir the soda mixture into the sugar. When the soda hits the more acidic sugar and honey mixture it will bubble. Continue stirring until the bubbles subside.
- Pour the sugar mixture into the dry ingredients and stir with a spatula until combined.
- Line baking sheets with aluminum foil or parchment paper. If you are using aluminum foil, grease the foil.
- Form 1 to 1 1/4-inch balls of the dough and place them on the baking sheets, leaving room for expansion. Bake for twelve minutes or until the cookies have spread and turned a golden color.
- Remove the sheets from the oven and slide the foil or paper from the sheets to wire racks. Let the cookies cool and then peel them from the foil or paper.
(Updated from May 13, 2014)