OCL fan Lexie Rawlins posted an urgent culinary message:
"Could someone please find a cookie called Anczec (sp) I need an address to have some shipped to me. I brought about two dozen home but have run out. Please help me out."
While we sometimes see (and eat!) variations of these cookings at Pane d' Amore bakery we're not aware of any place on the LOOP that bakes up Anzac Biscuits on a regular. These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli during WWI as part of soldier care packages.
Since they could be made without eggs, and they kept well on the overseas voyage to Europe, they became the (original) energy bar!
YIELD: MAKES ABOUT 3 DOZEN
- 2 cups all-purpose flour
- 2 cups rolled oats
- 2 cups sugar
- 1 cup desiccated coconut
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons Lyle's Golden Syrup
- 3/4 teaspoon baking soda
- 1/4 cup boiling water
Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)
Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.
Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.
COOK'S NOTEThe dough is very crumbly, but a small ice-cream scoop will enable you to form the biscuits quickly and in a uniform size and shape.