Happy Cookie Friday! Once again. Today I got a cookie recipe that is from the other side of the globe (if you live in Germany like me). Anzac Cookies are popular cookies from Australia and New Zealand – and here in Germany pretty much unknown I guess. At least I’ve never seen them in any bakery or coffee shop around here. That doesn’t mean that the little fellas aren’t super tasty. I fell in love pretty much in an instant. Oats, coconut, and honey are a great combination! You should definitely give it a try ;)
»Anzac« is short for »Australian and New Zealand Army Corps« – an army corps formed by the armed forces of both countries – Australia and New Zealand. During World War I, the women of both countries baked and sold Anzac cookies to financially support their troops. With success, it seems. About £6.5 million have been raised at the time they say. If I researched correctly, that would be over £600 million in today’s money (counted in inflation and all). Not bad for a cookie sale, right? I should maybe consider selling my cookies as well. If you can make that much money with cookies… sounds great ;)
I really like Anzac cookies, even though there’s a bit too much sugar involved for my liking. Fortunately, you can replace most of the sugar with xylitol, for example. You still got some »sugar« from the honey, but that is actually not that much. Not perfect if you want to get rid of all sugars in your bakes but at least slightly better. Without the honey the cookies would not taste as good. Something you want to keep in mind ;P
The cookies they baked for the army back i the days were a bit »crispier«. You could also say »f*ing dry« ;) If you want cookies to last longer you have to bake them quite dry. These cookies here are crisp on the outside but soft on the inside. At least then fresh. Over time, they will get a bit softer (you want to keep that in mind). You can adjust the »crispiness« by leaving them longer in the oven. Just in case you have to feed some soldiers as well ;P I like the cookies exactly the way they are. Soft and crisp at the same time. They do not survive for long in our house anyway…
INGREDIENTS / ZUTATEN
(about 14 cookies)
1 cup (130g) all-purpose flour
1/2 cup (100g) brown sugar
1/2 cup (100g) sugar
1/2 tsp. salt
1.8 oz. (50g) desiccated coconut
3.5 oz. (100g) rolled oats
1/2 cup (120g) butter (or margarine)
1.4 oz. (40g) honey
2 tbsp. water
3/4 tsp. baking soda
some rolled oats for sprinkling (optional)
(ca. 14 Cookies)
130g Mehl (Type 550)
100g brauner Zucker
100g Zucker
1/2 TL Salz
50g Kokosraspel
100g Haferflocken (Feinblatt)
120g Butter (oder Margarine)
40g Honig
2 EL Wasser
3/4 TL Natron
einige Haferflocken zum Bestreuen (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 320°F (160°C). Line two baking sheets with baking parchment and set aside.
2. In a large bowl mix flour, both sugars, salt, coconut, and rolled oats. Add the butter, honey, and water to a microwave-safe bowl and melt the mixture in the microwave – you want everything to be well combined. Add the baking soda to the hot mixture and stir in. Pour this into the bowl with the dry ingredients and fold in with a rubber spatula until you can’t see any dry spots anymore. Use a cookie scoop* and place dough portions with a good amount of space in between on the baking sheets – the cookies spread a lot. I could fit six cookies on one baking sheet and baked the last cookies in a second round. Sprinkle them with some rolled oats if you like (optional). Bake the cookies for about 13-14 minutes or until nicely browned around the edges and loads of little cracks on the surface. Take out of the oven and let cool down a bit on the baking sheet. Transfer to a wire rack and allow them to cool down completely. Store in an airtight container for up to 4 days or so.
Tip: The cookies spread a lot and might get a weird shape. You can fix that easily right after you take the cookies out of the oven (the cookies have to be still hot) – use a large cookie cutter and slightly swirl the cookies inside that cookie cutter, so they get a nice round shape. Easy peasy.
1. Den Ofen auf 160°C (320°F) Ober-/Unterhitze vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen.
2. Mehl, beide Zuckersorten, Salz, Kokosraspel und Haferflocken in einer großen Schüssel vermischen. Butter, Honig und Wasser in eine mikrowellengeeignete Schüssel geben und in der Mikrowelle erhitzen, bis die Butter geschmolzen ist und sich alles gut verbunden hat. Das Natron in die heiße Mischung einrühren, dann alles zur großen Schüssel dazugeben und mit einem Gummispatel vermengen – es sollten keine trockenen Stellen mehr sichtbar sein. Mit einem Cookie Scoop* Teigportionen mit genügend Abstand auf die Bleche setzen. Die Cookies laufen stark auseinander – ich habe max. sechs Cookies pro Blech gebacken und den Rest in einer zweiten Runde. Die Cookies etwa 13-14 Minuten backen – sie sollten an den Rändern etwas Farbe bekommen haben und die Oberfläche sollte mit kleinen Rissen übersät sein. Aus dem Ofen nehmen und auf den Backblechen etwas abkühlen lassen, dann auf ein Kuchengitter setzen und komplett abkühlen lassen. In einem luftdichten Behälter etwa 4 Tage haltbar.
Tipp: Die Cookies laufen stark auseinander und bekommen gerne mal eine etwas unschöne Form – das lässt sich allerdings leicht beheben. Einen größeren, runden Cookie Ausstecher auf einen Cookie setzen (es muss noch Luft zwischen Keks und Ausstecher sein) und dann in einer kreisenden Bewegung den Cookie rund formen. Durch das Anstoßen des Ausstechers an den Rand des Cookies ergibt das eine gleichmäßige, runde Form. Funktioniert aber nur direkt nach dem Herausholen aus dem Ofen, wenn die Cookies noch heiß sind.
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Here is a version of the recipe you can print easily.
Print
Anzac Biscuits
- Prep Time: 00:10
- Cook Time: 00:14
- Total Time: 00:30
- Yield: 14 1x
- Category: Cookies
- Cuisine: Australia
- Diet: Vegetarian
Description
Most popular in Australia and New Zealand, these Anzac Biscuits made their way all over the world. Great flavors and super easy to prepare!
Ingredients
1 cup (130g) all-purpose flour
1/2 cup (100g) brown sugar
1/2 cup (100g) sugar
1/2 tsp. salt
1.8 oz. (50g) desiccated coconut
3.5 oz. (100g) rolled oats
1/2 cup (120g) butter (or margarine)
1.4 oz. (40g) honey
2 tbsp. water
3/4 tsp. baking soda
some rolled oats for sprinkling (optional)
Instructions
1. Preheat the oven to 320°F (160°C). Line two baking sheets with baking parchment and set aside.
2. In a large bowl mix flour, both sugars, salt, coconut, and rolled oats. Add the butter, honey, and water to a microwave-safe bowl and melt the mixture in the microwave – you want everything to be well combined. Add the baking soda to the hot mixture and stir in. Pour this into the bowl with the dry ingredients and fold in with a rubber spatula until you can’t see any dry spots anymore. Use a cookie scoop* and place dough portions with a good amount of space in between on the baking sheets – the cookies spread a lot. I could fit six cookies on one baking sheet and baked the last cookies in a second round. Sprinkle them with some rolled oats if you like (optional). Bake the cookies for about 13-14 minutes or until nicely browned around the edges and loads of little cracks on the surface. Take out of the oven and let cool down a bit on the baking sheet. Transfer to a wire rack and allow them to cool down completely. Store in an airtight container for up to 4 days or so.
Tip: The cookies spread a lot and might get a weird shape. You can fix that easily right after you take the cookies out of the oven (the cookies have to be still hot) – use a large cookie cutter and slightly swirl the cookies inside that cookie cutter, so they get a nice round shape. Easy peasy.
Notes
Have fun in the kitchen!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
