ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Anzac Biscuits

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield 2 dozen (serving size: 1 cookie)
An anzac biscuit is an Australian cookie ("biscuits" down under)and is sure to be a hit.

Ingredients

  • 1 cup regular oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup shredded sweetened coconut
  • 1/2 teaspoon baking soda
  • 3 tablespoons water
  • 1/4 cup butter, melted
  • 2 tablespoons golden cane syrup (such as Lyle's) or light-colored corn syrup
  • Cooking spray

Nutrition Information

  • calories 98
  • caloriesfromfat 27 %
  • fat 2.9 g
  • satfat 1 g
  • monofat 0.9 g
  • polyfat 0.7 g
  • protein 1.2 g
  • carbohydrate 17.3 g
  • fiber 0.6 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 59 mg
  • calcium 11 mg

How to Make It

  1. Preheat oven to 325°.

  2. Combine first 5 ingredients in a bowl. Add water, margarine, and syrup; stir well. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 325° for 12 minutes or until almost set. Remove from oven; let stand 2 to 3 minutes or until firm. Remove from pans; cool completely on wire racks.

  3. Note: We found these cookies were much better when made with golden cane syrup. Cane syrup is thicker and sweeter than corn syrup and can be foud in supermarkets, in cans, next to the jellies and syrups or in stores specializing in Caribbean and Creole cookery.