Rating: 4.5 stars
3 Ratings
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  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
  • 3 Ratings

An anzac biscuit is an Australian cookie ("biscuits" down under)and is sure to be a hit.

Recipe by Cooking Light October 1998

Gallery

Credit: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary

Yield:
2 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

  • 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.

Nutrition Facts

98 calories; calories from fat 27%; fat 2.9g; saturated fat 1g; mono fat 0.9g; poly fat 0.7g; protein 1.2g; carbohydrates 17.3g; fiber 0.6g; iron 0.6mg; sodium 59mg; calcium 11mg.
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