- Heat the oven to 350 degrees. Lightly grease a baking sheet.
- Melt the butter and golden syrup in a saucepan over low heat.
- Combine the flour, sugar, coconut, oatmeal and ginger in a mixing bowl. Stir in the melted mixture. Dissolve the baking soda in the water, then stir it into the batter.
- Roll the batter into 1-1/2-inch balls and place them on the baking sheet 2 inches apart. Flatten them with a fork dipped in flour.
- Bake the biscuits until golden brown, 15 to 18 minutes. Cool on a wire rack before storing in an airtight jar.
- This recipe yields 30 biscuits.
- Each biscuit: 68 calories; 76 mg sodium; 8 mg cholesterol; 4 grams fat; 2 grams saturated fat; 9 grams carbohydrates; 1 gram protein; 0.40 gram fiber.
- Comments: Like the British, New Zealanders call cookies "biscuits." Anzac biscuits combine the best qualities of an oatcake and gingersnap. They were taken to heart by Antipodeans after World War I, when they were sent to soldiers in the Australian and New Zealand Army Corps, hence the name Anzac.
Notes:
Recipe from Tui Flower, food editor of the Auckland Star between 1965 and 1984, and described as the Julia Child of New Zealand |
