**Reminder: Biscuit means cookie in New Zealand!**
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| Original Recipe Anzac Biscuit Photo by Erin Grigson |
Because the biscuits don't use eggs, they last a long time. They look like granola and pack the same energetic punch.
Before I start, I should say that I didn't realize until I started mixing the first batch that I didn't have a cookie sheet tray. For consistancy's sake, I used the tart tray throughout. And I think these turned out alright. In fact, I think the cookie was better because it didn't have the chance to expand like it would on a cookie sheet, but we'll get to that in a minute.
I wasn't sure which recipe was better, so I'll walk you through each and then tell you which one turned out better at the end. However, you might like your cookies like the kiwis do: rock hard. In that case, we may not agree.
- flour
- sugar
- rolled oats
- coconut (shredded or desiccated)
- butter
- golden syrup
- baking soda
Original Recipe
The original, basic recipe is so simple, it fits on a refrigerator magnet.
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| Photo by Erin Grigson |
It says:
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| Photos by Erin Grigson |
1/3 cup sugar
3/4 cup rolled oats
2/3 cup coconut
Mix together
50g butter
1 tbsp golden syrup
Melt together and add to mix
Dissolve 1/2 tsp baking soda
in 2 tbsp boiling water
Combine with mixture
Spoon onto butter tray
Bake 180 C for 15 mins
When I mixed it all together, I felt like it wasn't sticking enough. I added a bit more boiling water to it and it was ready (enough) to spoon.
Still, the consistency was not sticky. It was very dry and I really didn't think it would bake right. As you can see to the right, they actually turned out really well.
It made 12 cookies total, but they were thicker (because of the tart tray shape), which I liked because it meant they weren't so hard.
They didn't turn out super pretty, but considering this was my first try at baking since coming to New Zealand, I was pretty happy with the end result.
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| Food in a Minute Recipe Anzac Biscuits Photo by Erin Grigson |
Food In A Minute
The second recipe was from Food In a Minute.
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| Photos by Erin Grigson |
1 cup thread coconut
1 cup flour
1 cup sugar
125g butter
2 tbsp golden syrup
1 tsp baking soda
2 tbsp boiling water
Preheat 180 C.
Mix oats, coconut, flour, and sugar.
Melt butter and golden syrup together.
Dissolve baking soda in the boiling water and add to the butter mixture.
Pour butter mixture into dry mixture and mix together.
Roll teaspoons into balls and place on tray.
Bake for 12-15 minutes 1 tray at a time.
Obviously based on the recipe, the batch size is significantly larger than the original recipe.
It made 3 batches, but it could have been more. (On the final tray, I made larger balls to see if the taste would change.)
I did not have to butter my tray beforehand because the mixture already had SO MUCH BUTTER in it.
I baked the first two trays for 13 minutes each and the third one (because of the larger balls) baked for 15.
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| The Food in a Minute recipe is definitely buttery, but it's the winner for sure! Photo by Erin Grigson |
Final decision
The bigger balls in the second recipe resulted in a MUCH better ooey-gooey delicious cookie. If you do the larger balls, then the second recipe beat the first one by a mile.
Lifehack: They really do last a while, which was super convenient for me when taking the cookies to a picnic even though I made them a few days before. They were still really good! So if you have to bake for something and know you'll be pressed for time the day before, this is a pretty quick thing to whip up as few days beforehand and still be good!
Something extra: I think in the future, I might try them with some craisins or raisins or something to give it a bit more sweet flavor. I'll update this with how that works out when I do.
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| Also, I made a mess... but I cleaned it up so that I could make more! Photo by Erin Grigson |
Is there something else you have heard is delicious and haven't had a chance to try? Let me be the person to work out all the kinks! Let me know!
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