Anzac Biscuits


For the past few months, my life has become increasingly more AP and ACT centered.  It’s all terribly exciting, really.  Admittedly, part of me is mildly stressed at the prospect of those looming exams…  But I know that if I put my mind to it, anything’s possible.  Therefore, I have dedicated my life from now until May to studying for those life-altering tests!

All of the studying takes up a great deal of time, but I honestly enjoy it.  There are few things that I love as much as exercising my brain.  With all this studying, though, sometimes it’s good to take a little break.  And that’s where these cookies come into play.


After spending a fair bit of time studying macroeconomics, I decided it was high-time for a mentally therapeutic baking session.  Today, I decided some golden, oat-y, coconut-y, maple-y cookies would be my outlet.

Anzac biscuits are quick, easy, and utterly satisfying.  I have made many variations of this cookie before, but this is by far the best one.  If you are more of a purist, though, feel free to sub in golden syrup for the maple syrup and entirely omit the maple extract.

Bon appétit!



Sweet, travel-friendly biscuits to make for your loved ones.

  • 75 grams / 1/2 cup unbleached all-purpose flour
  • 80 grams / 1/2 cup whole wheat flour
  • 100 grams / 1 cup rolled oats
  • 110 grams / 1/2 cup unrefined cane sugar
  • 110 grams / 1/2 cup muscovado sugar
  • 90 grams / 1 cup unsweetened desiccated coconut
  • 1/2 teaspoon kosher salt
  • 120 grams / 1/2 cup unsalted butter, cut into cubes
  • 2 tablespoons grade B maple syrup*
  • 1 tablespoon boiling water
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons natural maple extract**

Preheat oven to 325 degrees F.  Line two baking sheet with parchment paper and set aside.

In a medium bowl, combine the flours, oats, sugars, coconut, and salt.  Combine well and set aside.

In a small saucepan, combine the butter and maple syrup.  Heat over medium-low heat until the butter is completely melted.  Meanwhile, in a small glass, combine the boiling water and baking soda.  Pour the baking soda water along with the maple extract into melted butter and swirl to combine.

Pour the melted butter mixture into the dry ingredients.  Mix thoroughly, making sure that there are no dry patches.  I find the best tool to use at this point is your hands; they give you the best idea as to how consistent the dough is.

Portion out the dough into two tablespoon portions.  Gently pat them flat, but not too flat or they will become too crisp in the oven.  Bake for 10-12 minutes, or until deeply golden.

Cool completely on a cooling rack before serving or storing.

*If you want your biscuits to be more traditional, use golden syrup instead.

**Omit this entirely for a more authentic biscuit

Makes 1-1 1/2 dozen cookies


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