Anzac Cookies

Anzac Cookies

Happy New Year!  But is the New Year really so happy?  There’s the actual night itself.  The legendary New Year’s Eve.  Does anyone actually enjoy it?  Going out means the pressure of finding somewhere to go and someone to go with.  A party isn’t very fun unless you have someone to kiss at midnight.  Places are crowded, no, packed, so restaurant service tends to go a little by the wayside.  Staying home means flipping between various celebrations on television, mostly amounting to concerts coming to you from Times Square. I have to admit, New Year’s Rockin’ Eve was pretty amazing last night, trading all the music, typically slow and sad, for Pitbull, Taylor Swift, and Psy.  It was kind of great.  It’s reliving last year and talking about hopes for the next, though, that brings sadness.  To some people staying home even means turning in before midnight.  Though I haven’t done that, sometimes it doesn’t sound too bad.  Maybe January first will feel like just another day if the hoopla is avoided altogether.

Unbaked Anzacs

Beyond the complications New Year’s Eve brings, there’s a whole range of emotions saying good-bye to one year and hello to the next brings with it.  Remembering all the good things that happened the previous year, wanting to time travel back to experience them over again.  Wishing the year hadn’t passed you by.  Another year gone.  This always leads me to think of all the regrets I have of the previous year, the things I didn’t do, should have done, could have done.  I didn’t take full advantage of the time the year offered me, didn’t do enough to make my dreams come true, to take a minute and relish in the simple, yet extraordinary things around me.  In the blink of an eye the year is gone, and I fear I have wasted it.

But in the same breath, a new year is greeting me, offering me the chance to use it as much as I can, to wring all the life from it, to enjoy, work, play, celebrate, remember.  It is hope.  It is opportunity.  It is a chance.  And a chance is all I need, all any of us need, to turn a simple year into the best of our lives.  So much can change in a year.  Twelve whole months, 365 days to make things happen, and in that time none of us know for sure what will happen, a scary and comforting thought all at once.

Anzac Cookies

Anzac Cookies

Looking outside at the January snow and frigid temperatures, then down at my slightly swollen fingers from the cold air and over to my computer with blog traffic numbers I’m not happy with, completed novels I need to work harder to sell, and a half-finished screenplay I love, this year is staring me down.  I cannot waste this year.  I will not waste this year.  This will be my year.  I hope you all feel the same about 2013.

Anzac Cookies are a great recipe to start off a great year.  A recipe from World War I, they are unique as they contain no eggs.  They are also a little healthy with tons of oats and coconut, as long as you ignore the two sticks of butter :)  This is another recipe I have wanted to make for years and finally got around to.  I’m so glad I did, as it is a very early contender for one of my favorites of this year.

Anzac Cookies

Big, thick, golden brown cookies with slightly crunchy edges and soft, gooey and sticky centers, thanks to Lyle’s Golden Syrup.  This is a bit of a tough to find ingredient, but it is so worth seeking out.  I use it in place of corn syrup all the time.  The flavor is smooth and rich without being overly sweet.  It is a must for these cookies.  The oats and coconut add chewiness and flavor.  Anzac Cookies are also incredibly easy to make, coming together in under 15 minutes, and then about 13 more in the oven.  An irresistible treat with great flavor and texture, Anzac Cookies are a sure sign of a happy 2013!

Anzac Cookies

5.0 from 5 reviews

Anzac Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
  • 2 cups all-purpose flour
  • 2 cups old-fashioned oats
  • 2 cups granulated sugar
  • 1 cup desiccated coconut (I use Bob’s Red Mill Unsweetened Flaked Coconut)
  • 2 sticks unsalted butter, cut into pieces
  • 2 tablespoons Lyle’s Golden Syrup
  • ¾ teaspoon baking soda
  • ¼ cup boiling water
Instructions
  1. Preheat oven to 350 degrees F. Line 3 cookie sheets with parchment or bake in batches using 1 or 2 sheets.
  2. In a large bowl, stir together flour, oats, sugar, and coconut. In a medium, microwave safe bowl, place butter and syrup. Microwave in 30 second increments until the butter is fully melted. Stir to make sure the syrup is incorporated into the butter.
  3. Add the baking soda to the boiling water and stir to combine. Pour the baking soda mixture into the melted butter mixture. Be careful as it may bubble. Stir to combine. Pour the butter mixture into the flour mixture and stir until a dough is formed.
  4. Using a small ice cream scoop, scoop tightly packed dough onto baking sheets, 6 to a sheet. Flatten very slightly with the palm of your hand. Bake for 12-15 minutes, rotating halfway through, until the cookies are golden brown, but still quite soft to the touch. Store at room temperature in an airtight container for up to 1 week, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for about an hour or in 350 degree F oven for 5-10 minutes.
Notes
Recipe adapted from Martha Stewart

 

 

Comments

  1. Debbie Eccard says:

    Never heard of these before. They do sound really good. I’ll have to find that syrup and make these….easy and fast. Just my kind of baking…. Happy New Year, Laura.

    • Laura says:

      Yes, Debbie, you would have no problem making this and I know you would love them. I just made another batch today. Happy New Year to you too, Debbie :)

  2. Happy New Year Laura!

    Last night we barely stayed up until midnight, Michael gave me a kiss after the countdown, then we turned off the tv and lights and went to sleep :P. We’re kinda boring.

    And these cooookies! They look fab. I love how crisp and flavorful they look!

    • Laura says:

      Thanks, Kayle! Happy New Year to you too! I went to bed right after midnight too. I TiVoed the rest of New Year’s Rockin’ Eve and CNN’s coverage with Anderson Cooper and Kathy Griffin so I didn’t miss out on the fun. I’m sure I’m waaaaay more boring than you :) These cookies are amazing. I bet you’d like them . . . even though they don’t have chocolate.

  3. You have such a positive and inspiring outlook on the new year!
    I did catch some of the Rockn New Years Eve and it is so much better than the Chicago countdown which is such a joke that the BOY and I were laughing histarically at 11:48 : ) These cookies look so different, fun, and I can’t wait to make them. Hopefully I won’t wait until next January 1st!

    • Laura says:

      Thank you so much! I’m trying to be positive, but I’m putting a lot of pressure on myself and the new year. So is the Chicago countdown on TV there? In Detroit, there was some kind of party. My mom said she hoped they wouldn’t break into Times Square coverage to air it. Thankfully they didn’t. These cookies are awesome. I hope you don’t wait until next year to make them too :)

      • After New York (we watch that at 11pm) then Chicago comes on and it is soo bad. All my coworkers and my patients were talking about it today. Fantastic city but they really need to work on their New Years act : )

  4. rebecca says:

    love this as it has golden syrup in it as a Brit grew up with it, happy new year

    • Laura says:

      Happy New Year, Rebecca, and thanks for visiting :) I love golden syrup. It’s one of my favorite ingredients, especially as a substitution for corn syrup.

  5. I have had my eye on an Anzac cookie recipe and it’s on my 2013 bucket list – you beat me to it (but it wasn’t this recipe adaptation) and they look so good!

    • Laura says:

      These are amazing cookies, Averie! I actually made another batch yesterday. I never make a recipe again so soon after making it the first time unless there’s a problem I need to correct, but these are so good and crazy easy to make that I had to whip up another batch. I can’t wait to see your spin on them.

  6. Happy New Year Laura! I hope you accomplish all your goals this year!
    These cookies sound so dreamy with chewy gooey and crispiness all in one!

    • Laura says:

      Happy New Year to you too, Ruby! I am definitely hoping this is my year. The different textures in this cookie make these very unique and addictive.

  7. I agree, NYE is sometimes just a pain. I think Jan 1st is more about nursing hangovers than fresh starts, but I like your optimistic outlook far better. :) Anyway, these cookies look amazing, though! As someone living in Australia, I totally approve!

    • Laura says:

      I’m not much of a drinker, so I like taking the optimistic view ;) Of course, that also prevents me from dwelling on the past and wallowing in another year gone by. I bet these cookies are popular in Australia, though they should be everywhere – they’re so yummy!

  8. Rick says:

    These look really good, and easy. Remember, the bigger the dream, the longer it takes to realize.

  9. Laura says:

    I brought this recipe back from a Botswana bush camp! When I make them, they tend to flatten out, almost like a florentine cookie- everyone calls them Botswana cookies. I always bake them in double batches because they are devoured so quickly.

    • Laura says:

      Thanks, Laura, and thanks for leaving a comment – I really appreciate it :) Double batches are a great idea for these cookies. If you want a thicker cookie, give this recipe a try. I think you’d really enjoy it!

  10. Natalie says:

    Never heard of these cookies before but after looking at the pics and ingredients, I am sold!

    • Laura says:

      These are a very unique and old fashioned cookie, but they need to make a comeback. They’re delicious! Thanks, Natalie :)

  11. Joanne says:

    New Year’s IS stressful isn’t it? My boyfriend and I somehow made it to two parties in two states before the ball dropped…and I’m still exhausted from it. :P

    I probably need some of these cookies to put some pep in my step.

    • Laura says:

      That’s crazy that you went to two parties in two different states! How did you manage that? These cookies are totally just what you need, Joanne :)

  12. Joanna says:

    These are really good. The coconut and oatmeal give them a great texture and nice chewy goodness. Everyone likes them and they are so easy to make. Good things will happen in 2013. Keep a positive outlook.

    • Laura says:

      Yes, the oatmeal and coconut are great cookie ingredients! It is wonderful that everyone has liked them. I am trying to stay positive and hope that great things are coming for 2013 :)

  13. Dad says:

    Very good cookies. I like the texture and taste very much.

  14. Linda says:

    These cookies are delicious. They have slightly crunchy edges and soft, gooey and sticky centers, just as promised. LOVED THEM!

  15. There's Tworkowski says:

    These r the most amazing cookies!
    One of the best cookies I’ve ever had!

  16. I´ve always been intrigued by these cookies, and they´re actually so easy and full of oats which I love. They look gorgeous! Hope your year started well and is getting better Laura!

    • Laura says:

      Thanks, Paula, and thanks for visiting :) I highly recommend these Anzac Cookies. I’ve already made them several time and am sure I will many more.

  17. Laura, I admit loving New Year’s Eve – we’ve been hosting a big party with lots of good food to our dear friends. Now that we have three small kids (the youngest was just under 2 months during the last one) it’s a bit trickier to do all the prep work, but still, I find it enjoyable.

    I have an Anzac cookie recipe lined up for later this month when we’re on holiday :)

    • Laura says:

      It sounds like your New Year’s festivities are a lot of fun! I love anzac cookies and can’t wait to see yours. Thanks for visiting, Pille!

  18. johanna says:

    They are called ANZAC Biscuits, originated in Australia and NZ, c 1915 – were sent to the boys on the war front and sold at fundraisers at fairs. (see my website link to 2 wartime biscuits).

    We’d put in about half a cup more coconut and a bit more golden syrup.

    I asked around my friends (in NZ) and we were of the same mind that ANZAC biscuits were just crunchy to bite and a tiny bit chewy on the inside

  19. Sannalee says:

    Except they are called Anzac biscuits not cookies:):)

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