Filed Under: Bake Sale, Child, Dessert, Pregnancy, School Lunch, snack, Under 20 Mins

Anzac Biscuits

January 7th, 2009

Recipe excerpted from Around The World Cookbook by Abigail Johnson Dodge copyright 2008 DK Publishing.

"We liked these very much and they were very easy to prepare. They have a good, old-fashioned taste. I couldn't find macadamia nuts, probably because I live in a small town, so I used almonds instead."
Barb Rudyk, mom of Henry, 16, Vermilion, Alta.
Makes 24 cookies
  • 1 1/4 cups all-purpose flour
  • 1 cup old-fashioned oatmeal
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup shredded coconut
  • 1/3 cup chopped macadamia nuts
  • 1-1/2 tsp baking powder
  • 6 tbsp butter, melted
  • 2 tbsp cane sugar syrup or light corn syrup
  • 1 tsp vanilla extract
  1. Arrange the oven rack in the middle of the oven. Heat the oven to 350-deg. F (180-deg. C). Line two cookie sheets with parchment paper.

  2. In a large bowl, stir together the flour, oatmeal, brown sugar, coconut, nuts and baking powder.

  3. In a small bowl, stir together the melted butter, syrup, 2 tbsp warm water and vanilla. Pour the liquid mixture over the flour mixture. Using a rubber spatula, stir until well blended.

  4. Using your hands or a mini ice-cream scoop, shape the dough into 1-1/4-inch balls. Arrange the dough balls about 2 inches apart on the prepared cookie sheets. Press down on each ball to flatten slightly.

  5. Bake one sheet at a time, until the cookies are golden brown, about 13 minutes. Using potholders, move the cookie sheet to the cooling rack to cool completely.

Nutrients Per Serving

Per cookie: 113 calories, 5 g fat, 10 mg calcium, 46 mg sodium, 16 g carbohydrates, 1 g fibre, 1 g protein.

Anzac Biscuits